Ale Battered Fish and Chips

Ingredients

Vegetable oil

for deep frying

Potatoes

4 large, for chips

Black pepper

to taste

Salt

to taste

Egg

1, beaten

Ale

1 cup (preferably a pale ale)

All-purpose flour

1 cup

White fish fillets

4 (such as cod or haddock)

Tartare sauce

for serving

Instructions

1. Peel the potatoes and cut them into thick chips. Rinse under cold water to remove excess starch and pat dry with a kitchen towel.
2. In a deep fryer or large, deep saucepan, heat the vegetable oil to 180°C (350°F). Use a thermometer to check the temperature.
3. Fry the chips in batches for 5-6 minutes until they are golden and crisp. Remove with a slotted spoon and drain on kitchen paper. For extra crispiness, consider frying them again for 2-3 minutes at a higher temperature after the initial frying.
4. In a large bowl, whisk together the flour, ale, beaten egg, salt, and black pepper until you achieve a smooth, thick batter. Let it rest for about 10 minutes for the best texture.
5. Dip each fish fillet into the batter, ensuring it is thoroughly coated, then carefully lower it into the hot oil.
6. Fry the fish for 6-8 minutes until the batter is golden and crispy. Use a slotted spoon to lift the fish out and drain on kitchen paper.
7. Serve the ale-battered fish alongside the chips, with a generous dollop of tartare sauce on the side. For a traditional touch, consider serving with mushy peas.