Fish and Chips

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Rinse the cut potatoes until the water runs clear, soak for 20 minutes, then drain and dry thoroughly.

Ingredients quick view

4 skinless cod or haddock fillets

900 g floury potatoes such as Maris Piper, cut into thick chips

150 g plain flour, plus extra for dusting

50 g rice flour

1 teaspoon baking powder

250 ml ice-cold pale ale or sparkling water

Fine salt

Neutral frying oil

Malt vinegar, to serve

Keep the batter and fish cold for the crispest coating.

Fry in batches so the oil temperature does not collapse.

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