- Set aside 3 tablespoons flour. Whisk together flour, cornstarch, baking powder, salt and pepper.
- Slowly add the beer while whisking until the batter is thick and smooth. Chill at least 30 minutes.
- Meanwhile, slice potatoes into chips and place in a pot of salted cold water. Bring to a boil, then reduce heat and simmer 3 to 5 minutes. Drain them and dry with paper towels; set aside.
- Heat the oil to 350oF. Cook the chips in batches, 2 to 3 minutes each, then remove to a paper towel lined plate or tray.
- Place the reserved 3 tablespoons flour in a shallow bowl or on a paper plate. Dredge the fillets in the flour and shake off excess. Dip each fillet into the batter and place in the hot oil. Cook 6 to 8 minutes until golden, turning as needed. Remove to paper towels to drain. Sprinkle with a little salt and keep hot.
- Meanwhile, raise the temperature of the oil to 400oF. Cook the chips a second time in batches until golden and crisp, about 5 minutes. Serve fish and chips immediately with malt vinegar or your favorite condiment.
- 4 Cape Hake Fillets
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2/3 cup beer
- 2 pounds potatoes, peeled
- Peanut or vegetable oil for frying
- Malt vinegar