Fish and Chips (Beer-Battered Fish with Chunky Chips)

• 1.2 kg Yukon Gold potato
• 1.5 liters Sunflower oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 700 g White fish fillet, skin removed by fishmonger
• 200 g Plain flour
• 2 tsp Baking powder
• 300 ml Lager beer, well chilled
• 60 ml Malt vinegar
• 160 g Tartar sauce
• 1 large Lemon

1. Peel the potatoes and cut into chunky chips, about 2 cm thick. Rinse under cold water until the water runs clearer, then drain well in a colander. Pat very dry with a clean tea towel.
2. Pour the sunflower oil into a large pot to a safe depth and heat to 160°C (320°F), using a thermometer. Fry the chips in 2 batches for 8 to 10 minutes each, until tender but not coloured. Lift out with tongs, drain, and set aside while you cook the fish.
3. While the chips are cooling, season the fish all over with 1 tsp of the fine sea salt and the black pepper. Put 2 tbsp of the plain flour onto a plate for dusting, and set aside. Cut the lemon into wedges for serving.
4. In a mixing bowl, whisk the remaining plain flour with the baking powder and the remaining 1 tsp fine sea salt. Whisk in the chilled lager beer until you have a smooth batter the consistency of double cream. Let it stand for 5 minutes while you bring the oil up to temperature.
5. Increase the oil temperature to 190°C (375°F). Return the chips to the oil and fry for 5 to 7 minutes, until deep golden and crisp; drain well. Keep warm while you fry the fish.
6. Bring the oil back to 190°C (375°F). Dust each fish fillet lightly in the reserved flour, then dip into the batter, letting the excess drip back into the bowl. Fry in batches for 4 to 6 minutes, turning once, until the batter is golden and the fish is opaque and flakes easily; drain well.
7. Serve the fish and chips straight away with tartar sauce. Offer malt vinegar for sprinkling and lemon wedges on the side. Season lightly with a pinch more salt if needed.

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