An old favourite and a real treat, this recipe calls for a bottle of beer and since different beers will produce different flavours, I encourage you to experiment. Fresh fish is a must.
4 large boiling potatoes (2 1/4 lb)
3 qt (96 fl oz) vegetable oil
2 cups (500 mL) all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long) Special equipment: a deep-fat thermometer
Accompaniment: malt vinegar
Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes. Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325 F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about four minutes. Transfer with a slotted spoon to fresh paper towels to drain.
Fry remaining potatoes in two batches, returning oil to 325 F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes. Heat oil over moderately high heat until it registers 350 F. Put oven racks in upper and lower thirds of oven and preheat oven to 250 F.
Fry potatoes again, in three batches, until deep golden brown and crisp, about five minutes per batch. Return oil to 350 F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven. Increase oil temperature to 375 F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat four pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, four to five minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of four, returning oil to 375 F between batches. Season fish and chips with salt.