Beer-Battered Fish and Chips with Malt Vinegar Aioli

Prepare the Chips

1. 1Cut the potatoes into thick-cut chips, about 1.5cm thick.
2. 2Rinse the chips under cold water and pat them dry thoroughly with paper towels.
3. 3Heat the vegetable oil in a deep fryer or large, heavy-based pan to 130°C (265°F).
4. 4Fry the chips in batches for 5-7 minutes until softened but not coloured. Remove and drain on paper towels.

Make the Malt Vinegar Aioli

1. 1In a small bowl, combine the minced garlic, mayonnaise, malt vinegar, and lemon juice.
2. 2Stir well to combine. Season with black pepper and set aside.

Prepare the Beer Batter and Fry the Fish

1. 1In a large bowl, whisk together the self-raising flour, cornflour, and salt.
2. 2Gradually whisk in the chilled lager beer until you have a smooth, thick batter. It should coat the back of a spoon.
3. 3Pat the haddock fillets dry and season lightly with salt and pepper.
4. 4Increase the oil temperature to 180°C (350°F).
5. 5Dip each fillet into the batter, ensuring it is fully coated, and carefully lower into the hot oil.
6. 6Fry for 6-8 minutes, turning occasionally, until golden brown and crisp. Fry one or two fillets at a time to avoid overcrowding the pan.
7. 7Remove the fish from the oil and drain on paper towels. Keep warm.

Second Fry for Chips and Serve

1. 1Increase the oil temperature to 190°C (375°F).
2. 2Return the blanched chips to the hot oil in batches and fry for 2-3 minutes until golden and crisp. Drain on paper towels and season with salt.
3. 3Serve the beer-battered fish and chips immediately with the malt vinegar aioli on the side.