Servings: 6 to 8

6-8 cod filet portions 6 to 8 cod filet portions
1⅓ cups flour plus additional flour for dredging 1⅓ cups flour plus additional flour for dredging
⅓ cup corn starch ⅓ cup corn starch
1 Tbsp baking powder 1 Tbsp baking powder
1¼ tsp salt 1¼ tsp salt
1 egg, lightly beaten 1 egg, lightly beaten
12oz beer, ale or lager work best 12oz beer, ale or lager work best
 
6-8 Russet potatoes 6 to 8 Russet potatoes
Cooking oil Cooking oil

Fish: subheading: Fish:
Whisk together flour, corn starch, baking powder, and salt. Add egg and beer and whisk to combine until smooth. Cover bowl and place in refrigerator for at least an hour.
Bring oil to 350°F.
Dredge cod portions in flour and then dip into batter coating the fish completely. Allow to drain slightly and then place into oil (* see Notes). Let fry for 2 to 3 minutes and flip to ensure even browning. Continue flipping every 2 to 3 minutes until nicely browned.
Remove fish to paper towels to drain.
Chips: subheading: Chips:
Wash the potatoes. If desired, peel the potatoes but it's not necessary if the skins are cleaned well. Cut them into desired shapes at least an inch thick. Some people prefer wedges (i.e. 8 wedge shaped slices) while others prefer more rectangular shapes. As long as they are nice and thick, any shape will do.
Place cut potatoes in a pot of cold water. Place the pot on the stove on high. Keep an eye on the water. Once it starts boiling, set a timer for 4 minutes. When the timer sounds, remove potatoes to paper towels to dry. Place on cooling rack and place in freezer for 60 to 75 minutes.
While the potatoes are in the freezer, bring your cooking oil up to 284°F so that it reaches that temperature when the potatoes are ready to come out of the freezer. Cook the frozen potatoes in the oil for 9 to 10 minutes in small batches. You want to remove them from the oil before they start to brown.
Remove cooked potatoes to paper towels to dry. Place on cookie sheet and place in freezer for at least 1 hour (* see Notes). If saving the potatoes for a later use, after an hour, move them to a freezer safe ziploc bag or other airtight container. If cooking immediately, bring oil up to 350°F so that it reaches that temperature when the potatoes are ready to come out of the freezer.
Cook the potatoes in oil for 4 to 5 minutes. Move to a paper towel to dry. If cooking the potatoes first, place on an oven safe plate or dish and plate in a warming drawer or in the oven at 225°F.

Frying battered fish: When adding the fish to the oil, be mindful of dropping it into the oil as it can splash but the fish can also sink to the bottom of the pan and stick. To avoid this, lower the fish part way and let the one end start to fry for 10-15 seconds. It will puff up and help keep the fish off the bottom of the pan.  Frying battered fish: When adding the fish to the oil, be mindful of dropping it into the oil as it can splash but the fish can also sink to the bottom of the pan and stick. To avoid this, lower the fish part way and let the one end start to fry for 10 to 15 seconds. It will puff up and help keep the fish off the bottom of the pan.
Second freeze for potatoes: The potatoes can remain frozen until needed. This can be the same day or can be days/weeks later if wrapped properly for longer term frozen storage.  Second freeze for potatoes: The potatoes can remain frozen until needed. This can be the same day or can be days/weeks later if wrapped properly for longer term frozen storage.
I generally fry the potatoes first and keep them warm in a warming drawer or low temp oven (200°F).  I generally fry the potatoes first and keep them warm in a warming drawer or low temp oven (200°F).