Fish and Chips

Directions

• 1.

  Mix the flour (60 g), cornstarch and baking powder in a large bowl, and add in a light seasoning of a pinch each of salt and black pepper.

  

• 2.

  Pour in the dark beer and carbonated water. Mix until it becomes smooth and doughy.

  

• 3.

  Wipe any moisture off the fish fillet. Season lightly with salt.

  

• 4.

  Sprinkle with flour. Shake off any excess flour.

  

• 5.

  Dip the floured fish fillet in the bowl until it is completely coated.

  

• 6.

  Fry in oil at 170°C for 5 to 6 minutes until the batter is crispy and brown.

  

• 7.

  When cooked through, remove and drain the oil. Sprinkle with salt.

  

• 8.

  Cut the potatoes into pieces about 1.2 cm thick and 1.2 cm wide.

  

• 9.

  Pour the oil into a large, deep sauce pan and heat to 180°C. Place the cut potatoes in the oil. Place the cut potatoes in the oil and fry for 2 minutes.

  

• 10.

  Raise the temperature to 200°C and fry for about 5 minutes until the potatoes are golden brown and crispy. Remove the chips and, drain the oil. Season with salt.

  

• 11.

  Serve with your favorite condiments.