Fish and Chips

Place the cut potatoes into a large pot of heavily salted water and bring to a boil.

Boil the potatoes until cooked through, 8–12 minutes.

Drain the potatoes and arrange them on a wire rack to cool to room temperature.

Then 30 min of waiting

Heat 2 quarts of neutral oil in a large pot or deep fryer to 375°F (190°C).

In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp paprika, and 1/4 tsp cayenne pepper.

Whisk 1 1/2 to 2 cups light lager into the dry ingredients until a smooth batter forms.

Dredge the fish fillets generously in plain flour, then dip into the batter to coat thoroughly.

Carefully lower the fish into the hot oil and fry until golden and cooked through, 5–8 minutes depending on thickness.

Then 8 min of waiting

Remove the fish and drain on paper towels or a rack.

Lower the oil temperature to 350°F (175°C).

Fry the room-temperature chips in the oil until golden and crispy, 2–4 minutes.

Then 4 min of waiting

Remove the chips from the oil and immediately season with salt.

Plate the fish and chips alongside tartar sauce and fresh lemon wedges.