Ingredients

• 4 cups vegetable oil, for frying
• 3 cups all-purpose flour, plus more to dust fish
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• Salt and freshly ground black pepper
• 2 bottles wheat beer
• 2 eggs, whisked
• 3 pounds cod fillets, cut in nice pieces
• Homemade Chips, recipe follows
• Lemon wedges, for serving
• Malt vinegar, for serving
• Tangy Tarter Sauce, recipe follows
• Peanut oil, for frying
• 3 russet potatoes, very thinly and evenly sliced
• Salt
• 1/2 cup creme fraiche
• 1/2 cup mayonnaise
• 3 tablespoons freshly grated horseradish
• 1 tablespoon capers, chopped
• 1 bunch chives, chopped
• 1 lemon, juiced
• Salt and freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.
3. In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. Whisk in the beer, and then the eggs.
4. In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.
5. Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.
6. Heat 1 inch of peanut oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In batches, add the potato slices to the hot oil. Fry until brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate and season immediately with salt.
7. Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl. Season with salt and pepper.