Fish and Chips: the recipe for making them at home!

1. Peel the potatoes, taking care to obtain a smooth and even surface. Cut them in half vertically and then into slices about 1.5 mm thick.

2. Pour olive oil into a large frying pan or casserole dish. Dip the potato slices, trying not to overlap them so that they are evenly fried. Fry them at 150°C until golden brown and crispy.

3. Once they reach an even, browned color, turn to check for doneness. Remove them from the heat with frying tongs or a skimmer and let them rest on paper towels for about 10 minutes.

4. Mix the flour in a bowl for about 2 minutes. Add the refrigerated cold beer. Mix carefully with a whisk for about 3 to 4 minutes until the batter is smooth.

5. Immediately dip the perch fillets in it without overlapping them. Let the excess batter drip off. Place the fillets one at a time in plenty of olive oil at 160°, without overlapping.

6. Turn and check for doneness. When the fillet is golden brown and crispy, remove it from the oil and let it dry on paper towels. Add the chips to the fish fillets, adjust the salt, and serve piping hot.