Fish and Chips

Peel the potatoes and cut into batons about 1–1.5 cm thick, rinse under cold water until it runs clear (to remove excess starch), then leave to soak in cold water for 15 minutes. Drain in a colander and pat thoroughly dry with a towel — moisture works against crispiness.

Heat the oil in a wide pot or deep fryer to 140°C. Add the chips in batches and fry for 5–6 minutes until soft, without letting them brown — this is the first, "blanching" stage of frying. Transfer to a paper towel and let rest for at least 10–15 minutes at room temperature.

Pat the fish fillets dry with a paper towel, season with salt on both sides, and dust with 2 tbsp flour, shaking off the excess — a thin coating of flour helps the batter stick to the fish.

In a bowl, combine the remaining flour, cornstarch, baking powder and a pinch of salt. Pour in very cold beer (or sparkling water) and mix with a few quick strokes until the batter reaches the consistency of thick cream with small bubbles; a few small lumps are fine — don't overmix to smoothness. Use the batter right away, before it loses its fizz.

Raise the oil temperature to 185–190°C. Fry the chips a second time for 2–3 minutes until golden and crisp. Transfer to a paper towel, salt immediately and keep warm.

Dip each piece of fish into the batter, let the excess drip off, and carefully lower it into the oil at 185–190°C. Fry 2 pieces at a time for 6–8 minutes until golden-brown and crisp, turning once. Place on a wire rack to drain off excess oil.

Serve the fish and chips immediately, while hot and crisp: splash with vinegar to taste and serve with lemon wedges.