For the Chips (french fries)
Step 1
Gather ingredients
Step 2
In a large bowl,mix the remaining 5 tablespoons all-purpose flour with 7 tablespoons cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of fine salt and freshly ground black pepper. (set 2 tbsp of flour aside fro later use)
Step 3
Using a fork to whisk continuously, add 1/3 cup cold dark beer and 1/3 cup cold sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.
Step 4
Peel the potatoes. Then cut into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide sticks. Place the chips into a colander and rinse under cold water.
Step 5
Place the washed chips into a saucepan of water, to cover them. Bring to a gentle boil over high heat, then simmer on low heat for 3 to 4 minutes. Drain the chips, transfer to a plate with paper towel on top, then pat dry with paper towels. Keep in the fridge until needed.
Step 6
Lay 4 fish filets on a paper towel and pat dry. Season lightly with a little salt.
Step 7
Place the 2 tablespoons of reserved flour into a shallow bowl. Toss each fish filet in the flour and shake off any excess. Then, dip the flour-coated fish into the batter.
Step 8
Once the oil is hot, carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning the fillets occasionally with a large slotted spoon, 6 to 8 minutes. Once the fish turned golden brown, remove the fillets from the oil to the paper-towel-lined baking sheet and sprinke with salt.
Step 9
Cook the chips in batches until golden and crisp, about 5 minutes. Remove from the oil and drain. Transfer to a baking sheet lined with paper towel and season with salt.
Step 10
Serve and enjoy when the fish and chips are hot.
