Fish and Chips

Ingredients

• 2 pcs Cod Fillets
• 3 pcs Maris Piper Potatoes
• 160 g Self Raising Flour
• 180 ml Lager
• 0.5 tsp Bicarbonate Of Soda
• 1 l Beef Dripping
• 2 tbsp Malt Vinegar
• 0.5 tsp Black Pepper
• 1.6666666666666667 tbsp Sea Salt
• 1 tbsp Parsley
• 1 pcs Lemon

Method

1. Peel {maris_piper_potatoes}, then cut into thick chips for a fluffy centre and even frying.
2. Heat {beef_dripping} in a deep heavy pan to a low frying temperature. Fry the chips in batches with {sea_salt} for a first cook until tender and pale, then lift out and drain so they can dry before the final fry.
3. Spread the blanched chips on a rack and let steam escape until the surface feels dry, which helps them crisp in the second fry.
4. Pat {cod_fillets} very dry, then season all over with {sea_salt} and {black_pepper} so the batter adheres and the flesh is seasoned beneath the crust.
5. Whisk {self_raising_flour}, {bicarbonate_of_soda}, {sea_salt} and cold {lager} into a loose batter. Mix just until smooth, then use straight away so it fries up light and crisp.
6. Raise the fat to a high frying temperature, then fry the rested chips in batches until deeply golden and audibly crisp. Drain well and season at once with {sea_salt} and a splash of {malt_vinegar}.
7. Dust the fish lightly in {self_raising_flour}, dip into the batter, then lower into the hot fat without crowding. Fry until the coating is burnished and crisp and the fish flakes easily. Drain and season with {sea_salt}.
8. Pile the chips alongside the fish, finish with {parsley}, serve with {lemon} for squeezing and offer extra {malt_vinegar} on the side.