Fish and chips are traditionally eaten as a snack. But they make a delicious lunch or dinner too.For the chips, see Perfect French fries: tips and tricks. The only difference is the way the potatoes are cut. British "chips" are wedges rather than sticks, and they are thicker than fries.
chips(fried potato wedges or substitute French fries)
vinegaror lemon wedges
lemon pepper seasoning(optional)
Instructions
Season the fish fillets
Place the fish fillets between stacks of paper towels and press to remove surface moisture.
Sprinkle both sides of the fish fillets with salt and pepper.
Leave to marinate in the fridge.
Flour, dip in batter and fry the fish
In a large frying pan, heat enough cooking oil to reach a depth of at least three inches.
Take the fish out of the fridge.
Whisk together the flour and potato starch.
Take one-fourth cup of the flour-starch mixture and set aside.
To the remaining flour-starch mixture, add the baking powder, salt and dark beer. Stir until smooth.
Coat each fish fillet with the reserved flour-starch mixture.
Dip each fish fillet in the batter and slide into the hot oil and cook until a deep golden crust forms (do this in batches if your pan is not very large).
Rest the fried fish fillets on a rack.
Serve your fish and chips
Place the fish and chips on plates.
Optionally, sprinkle the fish with lemon pepper seasoning.