Preperation Time: 20 min
Cooking time: 15 min
4-6 Persons or more!

Fish & Chips never tasted this good, just make sure to use fresh fish filets!

The items:
1 l. frying oil (rapseed, corn or coconut)
2 kg fresh Cod fillets (or other white fish)
4 -5 large russet potatoes

The batter:
250 gr (gluten free) flour
½ bottle ice cold beer brown or light
½ tbsp. baking powder
½ tbsp. baking soda
corn flour
Salt to taste

The Dip Sauce:
CAYENNE hot sauce to taste
Mayonnaise to taste

The action:
Preheat oven to 160 C
Cut the potatoes into desired pieces and place in a large bowl with cold water, set aside.

Whisk together batter mix until completely smooth without any lumps. Refrigerate for 15 minutes.

Drain potatoes thoroughly removing any excess water. When oil reaches 190° submerge the potatoes in the oil (in small batches at the time) fry for 2 to 3 minutes until they are pale and soft.
Remove potatoes from oil, drain and cool to room temperature.
Increase the temperature of the oil to 225 C
re-submerge the fries and cook for another 2-4 minutes until crisp and golden-brown. Remove and drain on roasting rack, season with salt to taste. Place in oven to stay warm.

Allow oil to return to 190 Celsius
Cut fish fillets into two pieces.
Dip fish in cornsflour then dip into batter mix.
Cook for 2-6 min in oil until golden brown (small batches at a time).
Place on roasting rack to cool and crisp for a short minute.

The servings:
Serve with dipping sauce on the side, either just the CAYENNE or mixed with a mayonnaise or similar.

The Hot tip:
Fantastic with a side of COLESLAW