Imagine sinking your teeth into a perfectly crispy, golden-brown cod fillet with a light, airy beer batter that crackles with every bite, accompanied by hand-cut chips that are crunchy on the outside and fluffy on the inside. This classic British dish isn't just a meal—it's a culinary experience that will transport you straight to a cozy seaside pub, where the aroma of fresh seafood and crispy potatoes fills the air. Get ready to master the art of creating the most irresistible fish and chips you've ever tasted!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 cod fillets
- 1 cup all-purpose flour
- 1 cup beer
- Salt and pepper to taste
- Oil for frying
- 4 large potatoes, for chips
Instructions
- Begin by preparing the ingredients. Gather 4 cod fillets, 1 cup of all-purpose flour, 1 cup of beer, salt, pepper, oil for frying, and 4 large potatoes for the chips.
- Peel the potatoes and cut them into thick strips to create chips. Rinse the potato strips in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
- In a large pot or deep fryer, heat enough oil for frying to a temperature of 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles and turns golden brown in about 60 seconds, the oil is ready.
- While the oil is heating, prepare the batter for the cod. In a mixing bowl, combine 1 cup of all-purpose flour with salt and pepper to taste. Gradually whisk in 1 cup of beer until the batter is smooth and free of lumps.
- Once the oil is hot, carefully dip each cod fillet into the batter, ensuring it is fully coated. Allow any excess batter to drip off before gently placing the fillet into the hot oil.
- Fry the cod fillets in batches, cooking each piece for about 5-7 minutes, or until the batter is golden brown and crispy. Use a slotted spoon to remove the cod from the oil and place them on a plate lined with paper towels to drain excess oil.
- While the cod is frying, place the prepared potato chips into the hot oil in batches. Fry the chips for about 5-8 minutes, or until they are golden and crispy. Remove the chips with a slotted spoon and drain them on paper towels. Season with salt while they are still hot.
- Once all the cod and chips are cooked, serve immediately. Arrange the crispy beer-battered cod fillets alongside the freshly fried chips. Optionally, serve with tartar sauce or malt vinegar for dipping.
Tips
- Beer Batter Secret: Use cold beer and cold flour to ensure a lighter, crispier batter. The carbonation helps create those delightful air pockets.
- Oil Temperature is Crucial: Maintain a consistent 350°F (175°C) for perfect frying. Use a kitchen thermometer to check accuracy.
- Potato Preparation: Soak potato strips in cold water to remove excess starch, which helps achieve crispier chips.
- Avoid Overcrowding: Fry cod and chips in small batches to maintain oil temperature and ensure even cooking.
- Draining Technique: Always let fried items rest on paper towels to absorb excess oil and maintain crispiness.
- Serving Suggestion: Serve immediately for the best texture and temperature. Pair with homemade tartar sauce or a splash of malt vinegar.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 35g
Fat: 35g
Saturated Fat: 6g
Cholesterol: 95mg
