Beer-Battered Fish and Chips

Step 1

Heat about 3 inches of oil in a large heavy pot or deep fryer to 325°F.

Step 2

Cut the russet potatoes into fry-shaped sticks and fry in batches until pale golden and just tender, about 4-5 minutes; remove and drain on paper towels.

Step 3

Increase the oil temperature to 375°F.

Step 4

In a large bowl, whisk together 1 1/2 cups of the flour, the cornstarch, salt, and pepper, then whisk in the beer until a smooth batter forms.

Step 5

Dredge the cod fillets in the remaining 1/2 cup flour, shaking off excess, then dip into the beer batter, letting excess drip off.

Step 6

Fry the battered cod in batches until golden brown and cooked through and flakes easily with a fork, about 5-6 minutes.

Step 7

Return the fries to the hot oil for a second fry until crisp and golden, about 2-3 minutes, then drain on paper towels and season with salt.

Step 8

Serve the fish hot alongside the crispy fries, with malt vinegar or tartar sauce on the side if desired.