Golden Ale-Battered Fish and Crispy Chips: A Perfect British Pub-Style Delight

Peel the potatoes and cut them into thick fries or wedges.
Place the cut potatoes in a bowl of cold water to remove excess starch. Let them soak for at least 30 minutes.
After soaking, drain the potatoes and pat them dry with a paper towel.
2. Fry the Chips:

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the potatoes in batches, cooking for about 4-5 minutes until they are golden and crispy.
Remove from the oil and drain on paper towels. Season with salt immediately while hot.
3. Make the Golden Ale Batter:

In a bowl, combine the flour, baking powder, salt, and pepper.
Gradually whisk in the cold golden ale until smooth. Stir in the olive oil for extra crispness. The batter should be thick enough to coat the back of a spoon.
Keep the batter cold to ensure a crispier texture.
4. Prepare the Fish:

Pat the fish fillets dry with paper towels and season with salt and pepper on both sides.
Lightly dredge each fillet in the flour, making sure it’s evenly coated. Then dip each fillet into the golden ale batter, allowing any excess batter to drip off.
5. Fry the Fish:

Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Carefully lower the battered fish fillets into the hot oil, frying in batches for about 4-6 minutes or until golden brown and crispy.
Remove the fish from the oil and place it on paper towels to drain excess oil.
6. Serve:

Serve the golden ale-battered fish alongside the crispy chips. For an extra touch, garnish with lemon wedges, tartar sauce, or a sprinkle of fresh parsley.
Serving and Storage Tips