Mat Arnfelds Fish and Chips

Directions

1. 1
   Put 1 1/2 cups of the flour and a pinch of salt in a medium bowl.
2. 2
   Whisk in the ale until smooth.
3. 3
   (For a lighter batter, use a handheld immersion blender to combine.)
4. 4
   The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour.
5. 5
   Cover and refrigerate for 1 hour.
6. 6
   Fill a deep-fryer or heavy pot halfway with oil, and heat to 300F.
7. 7
   Add your chips carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldnt color.
8. 8
   Transfer to a paper-towel-lined baking sheet and let cool.
9. 9
   Raise the oil temperature to 350F.
10. 10
    Put your chips in the oil and fry until golden brown, 3 to 4 minutes.
11. 11
    Drain on a paper-towel-lined baking sheet and sprinkle with salt.
12. 12
    Raise the oil temperature to 375F.
13. 13
    Put the remaining 1/2 cup flour in a baking dish.
14. 14
    Season the fish generously with salt; then dredge in the flour, shaking off any excess.
15. 15
    Give the batter a stir and dip the fish in the batter, shaking off any excess.
16. 16
    Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes.
17. 17
    Transfer to a plate lined with paper towels, and season with salt.
18. 18
    Serve with the chips and malt vinegar.