Ingredients:
4 (6 oz) cod fillets
1 cup of flour
1 tsp of salt
1 tsp of paprika
1 tsp of baking powder
1/2 tsp of white pepper
1/2 tsp of dried thyme
1/2 cup of cold beer
Vegetable oil, for frying
4 large potatoes, cut into thick chips
Instructions:
For the Fish:
In a shallow dish, mix together the flour, salt, paprika, baking powder, white pepper and thyme.
Pour the beer into another shallow dish.
Dip the fish fillets into the beer, and then coat them in the flour mixture.
In a large, deep pan, heat about 2 inches of oil to 350F.
Fry the fish fillets in the hot oil for 3-5 minutes per side, or until golden brown and crispy.
Drain the fish on a paper towel-lined plate and keep warm.
For the Chips:
In a large, deep pan, heat about 2 inches of oil to 350F.
Fry the potatoes in the hot oil for 3-5 minutes per side, or until golden brown and crispy.
Drain the chips on a paper towel-lined plate and keep warm.
Serve the fish and chips with malt vinegar and tartar sauce on the side.
