We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.

　　

Ingredients

Makes 4 servings

　　4 large boiling potatoes (2 1/4 pounds)

　　3 quarts vegetable oil, for frying

　　2 cups all-purpose flour

　　1 (12-ounce) bottle cold beer, preferably ale

　　1 teaspoon salt

　　1 1/2 pounds haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips

　　1/4 teaspoon pepper

　　Malt vinegar, for serving

　　Special equipment: Deep-fry thermometer

　　

Step 1

Peel the potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

　　

Step 2

Heat the oil in a deep 6-quart heavy pot or deep-fat fryer over moderately high heat until it registers 325°F on a deep-fry thermometer. Meanwhile, drain the potatoes and dry thoroughly with paper towels. Fry one-third of the potatoes, stirring gently, until the edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry the remaining potatoes in 2 batches, returning the oil to 325°F between batches. Remove the oil from the heat and reserve. Cool the potatoes, about 25 minutes.

　　

Step 3

Reheat the oil over moderately high heat until it registers 350°F. Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 250°F.

　　

Step 4

Fry the potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return the oil to 350°F between batches. Transfer the potatoes with a slotted spoon to fresh paper towels as fried and drain briefly. Arrange in a shallow baking pan and keep warm in the oven. Increase the oil temperature to 375°F. Sift 1 1/2 cups of flour into a bowl, then whisk in the beer gently until just combined. Stir in 1/4 teaspoon salt.

　　

Step 5

Pat the fish dry, then sprinkle on both sides with the remaining 3/4 teaspoon salt and the pepper. Dredge in the remaining 1/2 cup flour, shaking off any excess. Coat 4 pieces of fish in the batter, 1 at a time, and slide into the oil as coated. Fry, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet and keep warm in the oven. Fry remaining fish in batches of 4, returning the oil to 375°F between batches. Season with salt and malt vinegar and serve.

　　

DO AHEAD

Step 6

The CHIPS can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.

　　The Epicurious Cookbook