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.