Classic British Fish and Chips

Gather the ingredients.

Set aside 2 tablespoons of all-purpose flour. In a large, roomy bowl, mix the remaining 5 tablespoons all-purpose flour with 7 tablespoons cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of fine salt and freshly ground black pepper.

Using a fork to whisk continuously, add 1/3 cup cold dark beer and 1/3 cup cold sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.

Meanwhile, cut 2 pounds peeled potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide sticks. Place the chips into a colander and rinse under cold water.

Place the washed chips into a saucepan of enough cold water to cover them by about 1 inch. Bring to a gentle boil over high heat, then simmer on low heat for 3 to 4 minutes.

Drain, transfer to a paper-towel-lined plate, then pat dry with paper towels. Keep in the fridge covered with paper towels until needed.

Meanwhile, lay 4 thick, white fish fillets on a paper towel and pat them dry. Season lightly with a little salt.

Heat about 3 inches of vegetable oil to 350 °F in a deep-fryer or large, deep saucepan. Par‑cook the chips a few handfuls at a time in the oil, about 2 minutes (do not brown them). Remove the chips from the oil and drain on paper towels. Set aside.

Place the 2 tablespoons of reserved flour into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

Dip each fillet into the batter, coating the entire fillet.

Position a rack in the center of the oven and heat to 200 °F. Line a rimmed baking sheet with paper towels and set aside. Bring the oil temperature back to 350 °F. Carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning the fillets occasionally with a large slotted spoon, 6 to 8 minutes.

Remove the fillets from the oil to the paper‑towel‑lined baking sheet. Sprinkle lightly with salt, and transfer to the oven to keep warm.

Heat the oil to 400 °F, then cook the chips in batches until golden and crisp, about 5 minutes. Remove from the oil and drain. Season with salt.

Serve immediately, accompanied by your favorite condiment and a cold pint.