How to make Beer Battered Fish and Chips
* 1 quart vegetable oil
* 4 large russet potatoes
* 1 cup all-purpose flour
* 1/4 cup cornstarch
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 to 1 1/2 cups beer
* 2 pounds cod fish sliced into strips
* additional salt to taste
Heat vegetable oil in a large pot over medium heat to 350 degrees Fahrenheit. Monitor the temperature closely.
Meanwhile, peel and slice potatoes into wedges or strips (fries). Pat them dry.
In a medium-sized mixing bowl make the beer batter by whisking together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in beer until combined and smooth.
Working in 2 to 3 batches, add potatoes to vegetable oil and fry until potatoes are soft, about 3 to 4 minutes per batch. Remove from oil and transfer to a paper towel lined plate to drain. Monitor the temperature and adjust heat as necessary to maintain a temperature near 350 degrees.
Dip cod fish into batter to coat and then place directly into the hot oil. Fry until golden brown and flaky, flipping halfway through, about 3 to 4 minutes per side. Remove from oil and transfer to a paper towel lined plate to drain.
Return potatoes to the 350 degree oil and fry a second time for 2 to 3 minutes until crisp. Remove from oil and transfer to paper towel lined plate and season with salt to taste. Serve hot.