Naboombu Fish and Chips

Directions

1. 1

   Place the cut potatoes in a large bowl, cover with cold water, and let soak for at least 30 minutes, or up to 2 hours, to remove excess starch; drain thoroughly and pat completely dry with a clean kitchen towel.
2. 2

   Preheat the vegetable oil in a large Dutch oven or deep fryer to 325°F (160°C); working in batches, fry the potatoes for 5-7 minutes, until softened but not browned; remove with a slotted spoon and drain on a wire rack set over a baking sheet.
3. 3

   Increase the oil temperature to 375°F (190°C).
4. 4

   In a large bowl, whisk together 1 1/2 cups of flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; gradually whisk in the cold beer until just combined, being careful not to overmix, then gently fold in the stiffly beaten egg white.
5. 5

   Season the cod fillets on both sides with a pinch of salt and pepper; dredge each fillet in the remaining 1/2 cup of flour, shaking off any excess.
6. 6

   Dip each floured fish fillet into the beer batter, allowing any excess to drip off, ensuring an even coating.
7. 7

   Carefully lower one or two battered fish fillets into the hot 375°F (190°C) oil; fry for 5-7 minutes, turning once, until golden brown and cooked through, with a flaky interior.
8. 8

   Remove the fried fish with a slotted spoon and place on a wire rack set over a baking sheet to drain, sprinkling immediately with a touch more salt; keep warm in a 200°F (95°C) oven while frying the remaining batches.
9. 9

   Return the pre-fried chips to the 375°F (190°C) oil and fry again for 2-4 minutes, or until deeply golden brown and crisp.
10. 10

    Season the hot chips generously with salt immediately after removing from the oil.
11. 11

    Serve the Naboombu Fish and Chips hot, garnished with chopped fresh parsley, lemon wedges, and a generous splash of malt vinegar.