Fish and Chips
Thick cod fillets in a golden beer batter alongside twice-fried chunky chips — the definitive British pub classic. Serve with malt vinegar and tartar sauce.
Ingredients
- 1.5 lbs cod fillets (or haddock), skin removed
- 2 lbs russet potatoes, cut into thick strips
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1.5 cups cold lager or pale ale
- 8 cups vegetable oil (for frying)
- as needed malt vinegar
- 2 lemon, cut into wedges
Instructions
-
1
Blanch the 2 lbs cut into thick strips russet potatoes: place strips in a large pot, cover with cold salted water, bring to a boil and cook 5 minutes until just barely tender. Drain carefully and spread on a rack to steam-dry for 10 minutes.
-
2
Heat vegetable oil (for frying) in a large heavy pot to 320°F (160°C). Working in batches, fry potatoes for 4-5 minutes until pale and cooked through but not browned. Remove and drain on paper towels. Let cool slightly while you prepare the batter.
-
3
Make the batter: whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, three-quarters of the 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a large bowl. Whisk in 1.5 cups cold cold lager or pale ale until just combined — a few lumps are fine. Do not overmix.
-
4
Increase oil temperature to 375°F (190°C). Pat 1.5 lbs cod fillets (or haddock) (with skin removed) dry, season both sides with the remaining salt, then dip each fillet into the batter letting excess drip off. Carefully lower into the hot oil. Fry in batches for 6-8 minutes, turning once, until the batter is deep golden and the fish reaches an internal temperature of 145°F (63°C). Drain on a rack.
-
5
While the fish rests, raise the oil temperature back to 375°F (190°C) and refry the potatoes in batches for 3-4 minutes until crispy and golden. Season immediately with the remaining salt.
-
6
Serve cod alongside chips with malt vinegar and lemon wedges.