Fish and Chips

45 grams all-purpose flour

55 grams cornstarch

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/3 cup beer, cold

1/3 cup sparkling water, cold

4 thick, white fish fillets

.5 kilos potatoes

1 liter vegetable oil, for frying

Combine the flour, cornstarch, baking powder, salt and pepper in a wide 

bowl. Using a fork to whisk continuously, add the beer and the 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 about 30 minutes.

Meanwhile, cut the potatoes into 1 cm wide chips. Place the chips into a 

colander and rinse under cold running water. 

Heat the oil to 175 c. in a large, deep pan. Cook the chips a few handfuls at 

a time in the fat for about 3 minutes. Do not brown them. Once the chips are  slightly cooked, remove them from the fat and drain. Keep to one side.

Lay the fish fillets on a paper towel and pat dry. Season lightly with salt.

Toss each fish fillet in some flour and shake off any excess. Dip into the batter, coating the entire fillet. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a slotted spoon.

Heat the oil to 400 F, then cook the chips until golden and crisp, or about 

5 minutes.