Classic Fish and Chips | RICARDO

Ingredients

• 6 medium-sized potatoes, each cut into 8 wedges
• 1 1/2 cups (375 ml) unbleached all-purpose flour
• 2 tablespoons (30 ml) cornstarch
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) baking powder
• 1 cup (250 ml) light beer
• 1 1/2 lb (675 g) haddock fillets, cut in half lengthwise, if necessary (or cod or turbot)
• Salt and pepper
• Oil, for frying