Method

Parboil potato batons in salted water for 4 minutes — they should be barely tender, not cooked through. Drain, spread on a rack and leave to steam-dry for 10 minutes. This double-cook method makes chips fluffy inside.
About 5 min
Heat oil in a deep heavy pot to 160°C/320°F. Fry the parboiled chips in batches for 4 minutes until pale golden but not coloured. Remove with a slotted spoon to a rack. (This is the first fry.)
About 11 min
Make batter: Whisk flour, baking powder, salt and pepper together. Gradually whisk in ice-cold beer until a smooth, thick batter forms — similar to pancake batter consistency. Keep cold.
About 11 min
Raise oil temperature to 190°C/375°F. Pat fish fillets completely dry. Dust with flour, shaking off excess. Dip into batter, letting excess drip off, then carefully lower into the hot oil. Fry 2 fillets at a time for 6–8 minutes, turning once, until batter is deeply golden and crispy. Drain on paper towels and season immediately with salt.
About 11 min
Increase oil to 190°C and do the second fry of chips: fry in batches for 3–4 minutes until very golden and crispy. Drain and season generously with salt.
About 11 min
Serve fish and chips immediately with malt vinegar, tartar sauce and mushy peas. The batter should shatter at the first bite.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, fish