Traditional British Fish and Chips

Pat dry fresh white fish fillets (cod or haddock) and season lightly.

Whisk flour, baking powder, and ice-cold beer (or sparkling water) into a smooth, airy batter.

Peel and cut potatoes into thick wedges; fry them twice at different temperatures for a fluffy interior and crisp exterior.

Dust the fish in dry flour, then dip into the beer batter until fully coated.

Carefully lower the fish into hot oil (180°C) and fry until the batter is golden and puffed.

Drain on paper towels.

Serve traditional style with plenty of salt, malt vinegar, mushy peas, and tartar sauce.