Beer-battered fish with chips

When you fry cod, hake, or haddock in an extra-crispy batter made with sparkling water, the steam from the fish keeps it wonderfully moist.

Ingredients

• For the fish
• 50g plain flour
• 50g cornflour
• 1 tsp baking powder
• turmeric
• 75ml lager beer
• 75ml sparkling water
• about 1 litre sunflower oil for frying
• 400g fillet sustainable cod, hake or haddock halved
• For the chips
• 750g potatoes
• Maris Piper or Desiree, peeled and sliced into thick chips
• 2 tbsp plain flour
• 2 tbsp sunflower oil

Directions

1. In a large bowl, mix the flour, cornflour, baking powder, and turmeric, seasoning to taste. Set aside 1 tablespoon of this mixture on a plate. Gradually add the beer and water to the bowl, stirring with a wooden spoon until you achieve a smooth, lump-free batter. Allow it to rest for 30 minutes while you get the chips ready.
2. Preheat the oven to 200°C/180°C fan/gas mark 6. Bring a large pot of water to a boil, then add the chopped potatoes. Boil for 2-3 minutes until the outside is just tender but not fully soft. Drain thoroughly, then transfer them to a large baking tray, adding the flour, oil, and a sprinkle of salt. Gently mix until all the potatoes are evenly coated and the flour is no longer visible. Roast for 30 minutes, turning them occasionally, until the chips are golden and crispy.
3. For the fish, heat 1 litre of oil in a deep saucepan until a drop of the batter sizzles upon contact. Pat the fish dry with paper towels, then coat it in the reserved turmeric flour mix. Shake off any excess before dipping it into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 minutes, depending on the thickness of the fish, until golden and crispy. Using a large slotted spoon, remove the fish and drain it on kitchen paper, then sprinkle with salt. Enjoy with the hot chips and peas.