Fish and chips
Thick cod fillets in a crisp beer batter with double-fried chips. Serve with malt vinegar and mushy peas.
- 55 min25 prep · 30 cook
- MediumDifficulty
- 880 kcalper serving
Ingredients
- Thick cod or haddock fillets4
- Floury potatoes1 kg
- Flour200 g
- Baking powder1 tsp
- Very cold beer300 ml
- Sunflower oil, for frying1.5 l
- Lemon1
- Malt vinegarto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the potatoes into thick chips, rinse them in cold water and dry them well.
- 2
Fry the chips at 140 °C until soft but still pale. Drain and set aside.
- 3
Whisk the flour, baking powder, a pinch of salt and the cold beer into a thick, smooth batter.
- 4
Raise the oil to 180 °C. Pat the fish dry, season, dust with a little flour and dip it in the batter.
- 5
Fry the fish two pieces at a time until deep golden and crisp. Keep warm in a low oven.
- 6
Fry the chips again at 180 °C until golden and crunchy. Salt them straight away.
- 7
Serve the fish and chips with lemon wedges and malt vinegar.
Tips and questions
- How do I get crisp chips?
- Fry them twice: first at about 140 °C until soft, then at 180–190 °C until golden. Floury potatoes and dry chips are key.
- Can I bake it instead of frying?
- A wet batter does not work in the oven; coat the fish in breadcrumbs instead and bake oven chips at 220 °C.
- What is it traditionally served with?
- Malt vinegar and salt, plus mushy peas or tartare sauce and a lemon wedge.
Enjoy your meal!
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