Ingredients:
Fish:
• 2 pounds white fish fillets (cod is the best)
• 1 1/3 cup flour, plus extra for dusting
• 1 3/4 cup beer, cold
• 2 teaspoons baking powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• sunflower oil, for deep-frying
Chips:
• 2 pounds potatoes, peeled and sliced into chips
Directions:
Fish:
• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
• Mix the salt and pepper together and season the fish fillets on both sides.
• Whisk the flour, beer and baking powder together until nice and shiny.
• Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.
• Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once.
• Cook for 3 minutes per side or so, until the batter is golden and crisp.
Chips:
• Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape.
• Then drain them in a colander and leave to steam completely dry.
• When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 350ºF until golden and crisp.
• While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 350ºF to finish cooking.
• When they are done, drain them on kitchen paper, season with salt, and serve with the fish.
Tip: You can freeze the cooked fish for up to 2 months.
• Let the cooked fish reach room temperature.
• Place the individual pieces of fish on a baking sheet lined with parchment paper, making sure they aren’t touching. Put the whole tray in the freezer for 1 to 2 hours until the pieces are frozen solid.
• Wrap each frozen piece tightly in plastic wrap or aluminum foil, then place them all into a heavy-duty freezer bag. Squeeze out as much air as humanly possible before zipping it shut.
Cook fish straight from frozen using one of these methods to bring back that crunch:
• The Oven: Preheat your oven to 400°F (200°C). Place the frozen fish pieces on a wire rack set over a baking sheet (this lets hot air circulate underneath). Bake for 15 to 20 minutes until heated through and sizzling.
• The Air Fryer: This is actually the ultimate method for leftover fried fish. Pop the frozen pieces in at 375°F (190°C) for about 8 to 12 minutes, flipping halfway through. It restores the crunch beautifully without drying out the inside.
