Recipe of Crispy British Fish and Chips

Ingredients:

• 4 large russet potatoes, peeled and cut into thick fries
• 4 fillets of white fish (such as cod or haddock)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup cold beer (lager works well)
• salt and black pepper, to taste
• vegetable oil, for frying
• malt vinegar, for serving
• tartar sauce, for serving
• lemon wedges, for serving

Instructions:

• Preheat your oven to 200°C and line a baking sheet with parchment paper.

• Place the cut potatoes in a bowl of cold water to soak while you prepare the fish.

• In a large mixing bowl, combine the flour, baking powder, salt, and black pepper.

• Gradually pour in the cold beer while whisking until you have a smooth batter.

• Heat vegetable oil in your SENSARTE Ceramic Nonstick Deep Frying Pan over medium-high heat until it reaches 180°C.

• Drain the potatoes and pat them dry with a kitchen towel. Set aside.

• Carefully add the potatoes to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and transfer to the prepared baking sheet to keep warm in the oven.

• Season the fish fillets with salt and black pepper on both sides. Dip each fish fillet into the batter, ensuring it is well coated.

• Carefully place the battered fish into the hot oil and fry for 4-5 minutes, turning once, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

• Serve the crispy fish and chips hot with malt vinegar, tartar sauce, and lemon wedges on the side. Enjoy!