Fish and Chips
Crisp battered cod with thick-cut fried potatoes, served in the classic British style with malt vinegar. The batter is light and crunchy, while the chips are fluffy inside and golden outside.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 700gCod (cut into large fillets)
- 40gAll-Purpose Flour
- 4gSalt
- 2gBlack Pepper
Chips
- 0.9kgPotato (cut into thick chips)
- 4gSalt
- 40mlMalt Vinegar
Batter
- 180gAll-Purpose Flour
- 6gBaking Powder
- 260mlBlonde Beer (cold)
Frying
- 1.2lVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a deep pan or fryer to 160°C (320°F).
- 02
Rinse the potato under cold water, dry well, and fry in batches until tender but still pale. Lift out and drain.
- 03
Raise the oil temperature to 180°C (356°F).
- 04
Whisk the all-purpose flour and baking powder together, then gradually whisk in the blonde beer until smooth.
- 05
Pat the cod dry and season it with the salt and black pepper.
- 06
Dust the cod with the all-purpose flour, then dip each piece into the batter.
- 07
Fry the battered cod until crisp and deep golden, turning carefully as needed, and until the thickest part reaches 63°C (145°F); drain on a rack or paper.
- 08
Return the chips to the hot oil and fry again until golden and crisp.
- 09
Season the chips with the salt and serve with the malt vinegar alongside the fish.
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