Classic British Fish and Chips (Print Version)

# Ingredients:

→ For the Chips

01 - Potatoes, peeled and sliced into chips (4)
02 - Vegetable or canola oil for deep frying
03 - Salt to taste

→ For the Beer Battered Fish

04 - All-purpose flour (½ cup)
05 - Cornflour/cornstarch (½ cup)
06 - Beer or club soda (1-1½ cups)
07 - Salt (1 teaspoon)
08 - White fish fillets, deboned with skin on (1 kg)

# Instructions:

01 - Boil potato slices in salted water for 10 minutes until slightly soft. Drain and let dry on wire rack for 10-30 minutes.
02 - Deep fry potato slices in hot oil until golden brown and crispy. Drain and keep warm in oven.
03 - Mix flours and salt, divide in half. Keep half in shallow dish for coating. Whisk beer into remaining flour mixture until smooth.
04 - Coat fish in dry flour mixture, then beer batter. Fry in hot oil 7-10 minutes until golden and crisp.
05 - Drain fish on paper towels. Serve hot with chips and tartar sauce.

# Notes:

01 - Can use soda water instead of beer for batter
02 - Fry fish in batches of 1-2 pieces
03 - Double-cooking chips ensures crispiness

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