Traditional fish and chips: battered fish with French fries and tartar sauce

Ingredients:

• 350 g potatoes, cut into strips (twice as thick as French fries)
• 350 g of premium flour + extra for dusting
• 2 teaspoons of baking soda
• 1/4 cup distilled vinegar
• 6 cod, haddock or hake fillets, weighing 170 g each (less than 2.5 cm thick)
• Malt vinegar for serving
• Tartar sauce for serving
• Special equipment: deep fryer

Preparation:

1. Heat oil in a deep fryer to 120°C (250°F). Rinse the potatoes in cold water and pat each piece dry with paper towels. Fry the potatoes in the oil until tender but not browned, 3–4 minutes. Remove the potatoes, shaking off any excess oil, and set aside. Heat the oil to 175°C (350°F).
2. In a large bowl, combine flour, baking soda, vinegar, and 3 tablespoons of salt until smooth. Add 2 cups of water and mix until no lumps remain. Refrigerate the dough for 15 minutes.
3. Preheat the oven to 90°C. Place flour and salt in another bowl. Season the fish with salt and pepper on both sides, then dredge in flour, making sure each fillet is completely coated.
4. Working in batches, shake off excess flour from the fish and dip them in the cooled batter. Let any excess batter drip back into the bowl, then carefully lower the fillets into the oil. Deep-fry the fillets until golden brown and cooked through but still tender and juicy, 4–5 minutes. After each batch, return the oil to 175°C (350°F) to ensure crispy batter. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm.
5. When the fish is ready, deep-fry the potatoes until golden brown. Shake off excess oil thoroughly and season immediately with salt.
6. Serve the fish with potatoes, malt vinegar and tartar sauce.