IPA-Battered Fish and Chips

Photo 1 of 14

For the fish: cod, flour, beer. For the chips: potatoes, salt. For both: vegetable oil, a lemon wedge, and malt vinegar.

Photo 2 of 14

Laura Davis instructs us to peel the outer edge of the spuds, but leave a cap of skin on top and bottom for crisp ends after frying.

Photo 3 of 14

Her instructions are simple: cut the potato into 1/2 inch slabs for starters.

Photo 4 of 14

Then cut lengthwise in 1/4 inch slices for even, rectangular fries.

Photo 5 of 14

A quick soak in salt water removes some of the potatoes' starchiness -- which helps them become all they can be in that bath of hot oil.

Photo 6 of 14

After their soak, be sure to dry the potatoes well on paper towels or dishcloths -- wet potatoes are dangerous to deep fry!

Photo 7 of 14

Meanwhile, we prepared the fish batter: as simple as pouring beer into flour and salt.

Photo 8 of 14

Just a quick stir -- a few lumps are fine.

Photo 9 of 14

Here's a cool trick: Laura Davis puts just a quarter-cup of flour into a plastic bag and uses it to coat the fish before dipping in the beer batter. It's mess-free and results in thicker breading, too.

Photo 10 of 14

After a turn in the IPA-fragrant batter, it's time to fry.

Photo 11 of 14

These french fries are twice-cooked: the first dip is meant to cook the potatoes through without browning.

Photo 12 of 14

Then after a quick rest, they go back in for their final browning. Don't forget to sprinkle them with salt afterward!

Photo 13 of 14

It's important to regulate your oil temperature so the fish doesn't brown before cooking all the way through. This piece looks about right.

Photo 14 of 14

Fish and chips, the original pub food.