Fish 'n Chips


3 pounds center-cut haddock, pollock or hake fillet, cut into thick strips
1 2/3 Cups all-purpose flour
1 Tbsp. baking powder
2 Cups cold good-quality wheat beer
Fine sea salt
Fresh Parsley (optional)
Malt vinegar, for serving (optional) **We use lemon juice**

Whisk the flour and baking powder in a medium bowl and make a well in the center. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make the batter up to 12 hours in advance; it gets better the longer it sits.)

Heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375°. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil. Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to a paper-lined plate to drain. Sprinkle with parsley and serve with malt vinegar.