Classic Fish And Chips - cooking recipe

Ingredients

None None Vegetable oil, for deep-frying
1 2/3 lbs potatoes, peeled and cut into chips
1 2/3 lbs firm white fish fillets, cut into 8 pieces
1 cup flour
None None Lemon wedges, tartar sauce, to serve
None None FOR THE BATTER
1 1/2 cups self-rising flour
1/2 cup cornstarch
1 can (12 oz) chilled beer
1/4 cup chilled club soda

Preparation

Heat oil in a large heavy-bottomed saucepan on medium heat (a cube of bread sizzles as soon as it is added). Cook chips in 2 batches, 4-5 mins each, until just tender but not browned. Drain on paper towels. Set aside 10 mins. Remove oil from heat.
For the batter, sift flour and cornstarch into a large bowl. Gradually whisk in beer and club soda to form a thin batter. Refrigerate 30 mins.
Reheat oil on high heat. Re-fry chips in batches, 4-5 mins, until crisp and golden brown. Drain on paper towels.
Reduce heat to medium. Dust fish in flour and dip into batter, wiping off excess. Gently lower into oil and cook in 2 batches, 3-4 mins each. Drain on paper towels. Serve fish and chips with lemon wedges and tartar sauce.