British Fish and Chips

• 4 filletscod
• 1.5 cupsflour
• 1 cupcold beer
• 4 russet potatoes, cut
• 1 qtfrying oil

Instructions

1. 1

   Pat the cod completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in flour then cold beer, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve British Fish and Chips hot.