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• Total Time 30 min
• Yield 4 Servings
• Level Easy

Variations of this classic fish and chips recipe, featuring a beer batter, have been made in the United Kingdom since 1858. It is one of England's best known exports.
 

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Ingredients

• For the tartar sauce:
• 1 cup mayonnaise
• 1 tablespoon sweet relish
• Lemon juice to taste
• Vegetable oil for deep frying
• 4 large potatoes
• 2 cups all purpose flour
• Salt and black pepper to taste
• 1 tablespoon baking powder
• 1 egg, slightly beaten
• 1 can (12 ounces) beer (or carbonated water)
• 4 cod fillet sections (about 4 ounces each)
• 1/4 cup (approximately) corn starch
• Malt vinegar to serve

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Directions

1. 1. Make the tartar sauce by combining the mayonnaise, sweet relish and lemon juice; mix well and refrigerate until needed.
2. 2. Preheat the oil in a deep fryer to 325 degrees F. Or, place a pot, filled one third full with oil, over medium heat.
3. 3. Wash the the potatoes thoroughly and pat dry. Leave the skins on and cut them into fries or thick chips. Put them into the oil and fry them for about three minutes. Transfer the blanched potatoes to a bowl lined with paper towels and let them drain.
4. 4. Increase the temperature of the cooking oil to 375 degrees F, or medium high on a stove top.
5. 5. Combine the flour, salt, pepper, baking powder and egg; add the beer and whisk until the mixture becomes a smooth batter.
6. 6. Sprinkle the fish pieces liberally with the corn starch then dip them in the batter; let the excess drip off.
7. 7. Place the pre-cooked potatoes in the fryer basket and carefully submerge in the hot oil.
8. 8. Carefully drop the fish pieces one at a time into the oil on top of the potatoes. Fry the combined fish and chips for four to five minutes or until brown and crispy.
9. 9. Transfer the fish and chips to fresh paper towels and sprinkle lightly with salt.
10. 10. Serve with malt vinegar and tartar sauce.