Beer-Battered Fish and Chips

For classic fish and chips, start with the cod: check fillets for bones and remove any you find. Pat them dry with paper towels, cut into strips about 3 × 12 cm and lightly salt. Let rest in the fridge for 10-15 minutes.

In a bowl, mix plain flour, potato starch (Solamyl), baking powder, salt and pepper. Pour in cold pale lager and whisk to a smooth, thick batter - it should have the consistency of a thick cream that coats a spoon. Chill the batter for 10 minutes and keep both batter and fish as cold as possible to achieve a crispy crust.

For the tartar sauce, finely chop pickles, capers and parsley. In a bowl, combine mayonnaise with the chopped pickles and capers, add lemon juice and a little Worcestershire sauce to taste. Season with salt and pepper and chill to let the flavors meld.

Heat rapeseed oil in a deep fryer or a deep pot to 175-180 °C (use a thermometer). Just before coating, lightly dust the fish with plain flour so the batter adheres better, and shake off the excess.

Dip the pieces of fish into the batter, let excess drip off and place into the hot oil in small batches (so the oil temperature doesn't drop). Fry for 4-5 minutes until golden and crisp. Turn halfway if necessary. The fish is done when the crust is evenly golden and the flesh inside is white and tender (not translucent).

Remove cooked portions to a rack or paper towels to drain and, if needed, lightly season with salt. If making homemade fries in a fryer, fry them before the fish and keep warm. If baking them in the oven, finish them until golden just before serving. Maintain the oil temperature between batches at 175-180 °C.

Divide the crispy fish onto plates, add hot fries and place a bowl of tartar sauce alongside. Add a wedge of lemon for squeezing and, if you like, sprinkle with chopped parsley.

Serve immediately so the fish stays crisp and the sauce remains cool. Serve fries hot as a separate homemade side.