Mat Arnfelds Fish and Chips

• 2 cups all-purpose flour, sifted, plus more as needed
• Kosher salt
• 1 pint brown ale
• Vegetable oil, for deep-frying
• 8 large Idaho potatoes, peeled and sliced 1/2 inch thick
• 4 (6-ounce) cod, haddock, or halibut fillets, about 1 inch thick
• Malt vinegar, for serving

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

flour, kosher salt, brown ale, vegetable oil, potatoes, cod, vinegar

Taken from www.epicurious.com/recipes/food/views/mat-arnfeld-s-fish-and-chips-375856 (may not work)