Fried fish in batter with mashed potatoes

Ingredients:

• 1.3 kg haddock, pollock or hake fillet, cut into thick strips
• 1 and 2/3 cups premium flour
• 1 tbsp baking powder
• 2 cups chilled wheat beer
• 0.9 kg small red potatoes or new potatoes
• Fine sea salt
• 6 tablespoons unsalted butter, melted
• Vegetable oil, for deep-frying
• 1/3 cup coarsely chopped fresh parsley
• Malt vinegar, for serving (optional)

Preparation:

1. In a medium bowl, combine the flour and baking powder and make a well in the center. Gradually stir in the beer and mix until a smooth batter forms. Cover and refrigerate for at least 1 hour. You can mix the batter up to 12 hours in advance; the longer it sits, the more flavorful the fish will be.
2. Preheat the oven to 200°C (400°F). Cover the potatoes with water and a pinch of salt. Bring to a boil over medium heat and simmer until tender, about 20 minutes. Drain and pat dry. Toss the potatoes with melted butter and place them on a baking sheet. Lightly flatten each potato with a spatula (do not mash it completely) and sprinkle with salt and black pepper. Bake in the oven until golden brown and crisp, 15-20 minutes.
3. Meanwhile, in a heavy-bottomed saucepan, heat 5 cm of vegetable oil over medium heat until a deep-fry thermometer reads 190°C (350°F). The hot oil should fry the dough piece.
4. Season the fish with salt and black pepper. Working in batches, dip the fish in the batter, letting any excess drip back into the bowl, and then lower the pieces into the hot oil.
5. Cook, turning with tongs, until evenly browned, about 2 minutes per side.
6. Transfer to a paper towel-lined plate to drain off excess fat.
7. Divide the potatoes among the fried fish. Sprinkle with parsley and serve with malt vinegar for dipping.