Malt vinegar, lemon wedges, tartar sauce and mushy peas for serving
Guinness Fish and Chips Batter
1 1/2cupsall purpose flour
Kosher salt and fresh ground pepper
For the Chips
2poundsrusset potatoescut into wedges and soaked in cold water
Rinse fish in cold water and pat dry with paper towel. Cut into desired pieces and sprinkle with salt and pepper.
Prepare batter by mixing the Guinness, egg, flour, baking powder and salt and pepper until the mixture resembles a semi-thick pancake batter. Let sit 15 minutes.
Heat deep fryer to 375 F. Coat fish in flour, then coat well with the batter. Carefully place in the fryer and cook until a golden brown. Cooking time will vary based on the thickness and size of your fish.
Chips: After soaking wedges in cold water, pat dry and fry in 375 F oil for about 5 minutes. Remove to paper-towel lined bowl to drain. When ready to serve, add back to the oil and fry again until a golden brown, just a few minutes. Remove to paper-towel lined bowl to drain and coat with a sprinkling of kosher salt.
Serve the fish and chips with a side of mushy peas, tartar sauce, malt vinegar and lemon wedges