Prep: 1. Pour safflower oil into a pot heat it to 375. Preheat oven to 350. 2. Boil water to par-boil chips. 3. Mix salt and pepper together and season fish fillets on both sides. 4. Peel and slice potatoes into chips. Make: 1. Whisk flour, beer and baking powder together until thick and shiny. 2. Dust each fish fillet in a little of extra flour, then dip into batter and allow any excess to drip off 3. Holding one end, lower fish into the oil one by one, carefully. 4. Cook for 4 minutes or so, until the batter is golden and crisp. 5. Meanwhile, parboil your chips in salted boiling water for ~4-5 minutes until softened but still retaining shape, then drain them in a colander and leave to steam dry. 5. When all moisture has disappeared, fry them in oil that fish were cooked in at 350 until golden and crisp. If time is an issue, it is okay to skip parboiling and go straight to frying. 6. While chips are frying, place fish on a baking tray and put them in the oven to keep warm and crispy. 6. When chips are done, drain them on paper towels, season with salt, and serve with the fish.
Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/