Traditional British Fish and Chips

Traditional British Fish and Chips

Recipe courtesy Grant MacNaughton, Mac's Fish and Chip Shop
Published on The Foodnetwork

Ingredients
6 to 8 cups peanut oil, for frying
1 cup all-purpose flour
1 teaspoon baking powder
8 ounces amber beer
2 eggs
2 teaspoons salt
2 teaspoons pepper
Directions
2 teaspoons Essence, recipe follows

1 cup rice flour
2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips
Perfect Fries, recipe follows

Lemon slices or pepper vinegar

Heat oil in large pot or in an electric deep-fryer to 350 degrees F.

In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.

Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.

Serve the fish and chips with slices of lemon or pepper vinegar.