Name: Classic British Fish and Chips
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Yield: 4
Cuisine: British
Ingredients: Four 6-ounce (170 g) white-fleshed fish fillets, such as cod or haddock; 1 teaspoon Diamond Crystal kosher salt, plus more for brining; for table salt, use half as much by volume; 6 3/4 ounces all-purpose flour (192 g; 1 1/2 cups), divided2 1/2 ounces rice flour (71 g; 1/2 cup); 2 1/2 ounces rice flour (71 g; 1/2 cup); 1 1/2 teaspoons baking powder1 cup (240 ml) light, crisp lager, preferably Narragansett; 1 cup (240 ml) light, crisp lager, preferably Narragansett; 1/4 cup (60 ml) vodka; 2 quarts (1.9 L) neutral oil, such as canola or vegetable; Malt vinegar, placed in a spray bottle; 1 recipe British chips; Tartar sauce, homemade or store-bought (optional)

Classic British Fish and Chips

Coated in a crisp, airy batter, fried until light golden, then spritzed with malt vinegar, these fish and chips are gloriously crunchy and tender.

4 hr 30 min total 10 min prep 20 min cook 4 687 cal

Instructions

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1 Using paper towels, pat fish fillets dry and lightly season each fillet all over with salt. Place fish fillets on a wire rack set in a 13- by 18-inch rimmed baking sheet and refrigerate uncovered to dry out exterior, at least 4 hours and up to 8 hours.
2 When ready to cook, set a wire rack inside a 13- by 18-inch rimmed baking sheet. Fill a large Dutch oven with oil and heat over medium until it registers 350ºF (177ºC) on an instant-read or deep-fry thermometer. Place 1 cup (4 1/2 ounces) all-purpose flour in a large bowl; add fish and toss to evenly coat; set aside.
3 For the Batter: In a medium bowl, whisk 1/2 cup (2 1/4 ounces) all-purpose flour, rice flour, baking powder, and 1 teaspoon Diamond Crystal kosher salt to combine. Add lager and vodka, whisking until just combined. Transfer fish to batter and turn to coat.
4 Working with one piece at a time, pick up fillet and allow excess batter to drip back into bowl. Carefully lower fish into the oil and cook until bottom is golden brown, about 2 minutes. Use tongs or a spider skimmer to turn the fish and cook until other side is golden brown and crisp, 2 to 3 minutes. Transfer to prepared wire rack. Season immediately with salt and spritz generously with malt vinegar. Repeat with remaining fish. Serve with British chips and tartar sauce, if desired.