- 1 1/2 cups all-purpose flour, plus more for dredging
- 1/2 cup cornstarch
- 1 (12 oz) can cold beer, such as lager or pilsner
- 1 tsp salt
- 1 1/2 lb skinless cod fillet, cut into 4 (6"x2") pieces
- Malt vinegar, for serving
In a large bowl, cover potatoes with water; let soak for 1 hour. Drain potatoes and pat dry thoroughly with paper towels.
Set a rack over a rimmed baking sheet. In a large, wide pot, heat 2″ of oil to 330°. Add potatoes and fry until tender, about 12 minutes. Using a long-handled wire scoop, transfer potatoes to rack to drain. Let cool for at least 15 minutes.
Meanwhile, in a large bowl, whisk flour, cornstarch, salt and pepper. Whisk in beer until batter is almost smooth; it should be a little lumpy.
Preheat oven to 350° and heat oil to 375°. Add half of potatoes and fry until crisp, 2 minutes; transfer to rack to drain while you fry remaining potatoes. Spread fries on a large rimmed baking sheet.
Reduce oil temperature to 350°. Season fish with salt and pepper. Mound flour in a wide, shallow bowl. Working with 2 pieces at a time, dredge fish in flour, shaking off excess. Dip floured fish in beer batter; allow any excess batter to drip off. Add battered fish to hot oil and fry, turning a few times, until richly browned and crunchy and fish is cooked through, 8-10 minutes. Drain fish on rack, lightly blot dry with paper towels and keep warm.
Reheat fries in oven. Batter and fry the remaining fish. Serve fish and chips hot with malt vinegar and Dill Tartar Sauce.