Real Authentic British Fishand Chips

Boil the peeled Yukon Gold potatoes in heavily salted water for 8 to 12 minutes, then let them cool to room temperature.

Slice the boiled potatoes into chip-sized pieces.

Slice the white fish across the grain into individual fillets.

In a bowl, combine 1.5 cups of all-purpose flour, 1 tsp baking powder, 0.5 tsp paprika, and 0.25 tsp cayenne pepper.

Add 1.5 to 2 cups of light lager to the dry mixture and whisk until a smooth batter forms.

Generously coat each fish fillet in a light dusting of flour, then dip it into the batter.

Heat 2 qt of neutral oil to 375°F and fry the battered fish for 5 to 8 minutes, depending on thickness, until golden and crisp.

Increase the oil temperature to 350°F and fry the potato chips for 2 to 4 minutes, then immediately season with salt.

Plate the fish and chips together, serve with tartar sauce and lemon wedges.