Enjoy a delightful twist on the classic fish and chips with this easy-to-follow recipe.
Combine the flour, salt, and beer in a mixing bowl to create a smooth batter.
Ensure the batter is lump-free for an even coating.
Peel and cut the potatoes into thick strips, then rinse and pat them dry.
Drying the potatoes thoroughly helps achieve crispiness.
Heat the oil in a deep fryer to 375°F (190°C).
Use a thermometer to maintain the correct oil temperature.
Fry the potatoes in batches until golden and crispy, then drain on paper towels.
Frying in small batches prevents the oil temperature from dropping.
Dip the fish fillets into the batter, ensuring they are fully coated.
Shake off excess batter to avoid clumping.
Fry the fish in the hot oil until golden brown and cooked through, about 4-5 minutes.
Turn the fish occasionally for even cooking.
Serve the fish and chips on a platter with your favorite condiments.
Garnish with lemon wedges for a fresh touch.
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