Oddly, this was the first time I attempted homemade fish and chips from scratch since I started the Fish and Chip Challenge last year. It came out spectacularly well.
Batter: You could use self-rising flour (called self-raising flour around here) but I just put a tablespoon of baking powder in every cup of plain white flour. Take one cup of this and add one tablespoon each of turmeric, black pepper, and oregano and a teaspoon of salt. Add cold beer and stir. The batter needs to be thick but should flow easily. Let it sit for at least half an hour but not more than two hours (you may need to thin it with more beer).
I got a monolithic 500g hunk of cod that I needed to trim into four pieces, then dipped them in the batter and slid this mess into the hot fat (as hot as you can get it). Traditionally, the fat would be mostly beef drippings (for flavour) but I find that you get a lot of the flavour and less smoke using a combination of coconut oil and extra virgin olive oil in about equal measures. The batter is the main thing, here, anyway; I also battered and fried some jalapenos to go with the platters.
The chips were frozen. I’ll attempt them from scratch next time (the fish was divine…there WILL be a next time).