Ingredients

serves 4

　　2 cups all-purpose flour, sifted, plus more as needed

　　Kosher salt

　　1 pint brown ale

　　Vegetable oil, for deep-frying

　　8 large Idaho potatoes, peeled and sliced 1/2 inch thick

　　4 (6-ounce) cod, haddock, or halibut fillets, about 1 inch thick

　　Malt vinegar, for serving

　　

Step 1

Put 1 1/2 cups of the flour and a pinch of salt in a medium bowl. Whisk in the ale until smooth. (For a lighter batter, use a handheld immersion blender to combine.) The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour. Cover and refrigerate for 1 hour.

　　

Step 2

Fill a deep-fryer or heavy pot halfway with oil, and heat to 300°F. Add your chips carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldn’t color. Transfer to a paper-towel-lined baking sheet and let cool.

　　

Step 3

Raise the oil temperature to 350°F. Put your chips in the oil and fry until golden brown, 3 to 4 minutes. Drain on a paper-towel-lined baking sheet and sprinkle with salt.

　　

Step 4

Raise the oil temperature to 375°F.

　　

Step 5

Put the remaining 1/2 cup flour in a baking dish. Season the fish generously with salt; then dredge in the flour, shaking off any excess. Give the batter a stir and dip the fish in the batter, shaking off any excess. Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes. Transfer to a plate lined with paper towels, and season with salt. Serve with the chips and malt vinegar.

　　Bobby Flay's Throwdown!