Traditional English Fish and Chips

Ingredients

• Tartar sauce (1/2 cup)
• Malt vinegar (to taste)
• Salt (to taste)
• Potatoes (4 large ones, cut into thick chips)
• Vegetable oil (enough for deep frying)
• Cold water (1 cup)
• Baking powder (2 teaspoons)
• All-purpose flour (2 cups)
• White fish fillets (such as cod or haddock) (4 fillets)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the cold water to the flour mixture, whisking until you have a smooth and thick batter.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
4. Dip each fish fillet into the batter, allowing any excess to drip off, then carefully place it into the hot oil.
5. Fry the fish for about 4-5 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the fish from the oil and drain on paper towels.
6. In a separate pot, heat vegetable oil to 325°F (165°C). Carefully add the cut potatoes to the hot oil and fry for about 5-6 minutes, or until golden. Remove from the oil with a slotted spoon and drain on paper towels.
7. Increase the oil temperature to 375°F (190°C) and fry the potatoes again for another 2-3 minutes, or until extra crispy. Remove from the oil and drain on paper towels.
8. Season the fried potatoes with salt to taste.
9. Serve the crispy fish and chips with a side of tartar sauce and a dash of malt vinegar.