Mat Arnfeld’s Fish and Chips

Preparation

1. Step 1

   Put 1 1/2 cups of the flour and a pinch of salt in a medium bowl. Whisk in the ale until smooth. (For a lighter batter, use a handheld immersion blender to combine.) The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour. Cover and refrigerate for 1 hour.

   Step 2

   Fill a deep-fryer or heavy pot halfway with oil, and heat to 300°F. Add your chips carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldn’t color. Transfer to a paper-towel-lined baking sheet and let cool.

   Step 3

   Raise the oil temperature to 350°F. Put your chips in the oil and fry until golden brown, 3 to 4 minutes. Drain on a paper-towel-lined baking sheet and sprinkle with salt.

   Step 4

   Raise the oil temperature to 375°F.

   Step 5

   Put the remaining 1/2 cup flour in a baking dish. Season the fish generously with salt; then dredge in the flour, shaking off any excess. Give the batter a stir and dip the fish in the batter, shaking off any excess. Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes. Transfer to a plate lined with paper towels, and season with salt. Serve with the chips and malt vinegar.