📝 About This Recipe
Transport your taste buds to the British seaside with this quintessential comfort classic. Our recipe features succulent, flaky Atlantic cod enveloped in a lacey, golden-brown crust made with cold lager and a hint of turmeric for that iconic glow. Paired with thick-cut, fluffy chips that are double-fried for the ultimate crunch, this dish is a masterclass in texture and traditional flavor.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh Cod Fillets (cut into 4-6 equal portions, patted very dry)
- 1.5 cups All-purpose flour (divided for dredging and batter)
- 1/2 cup Cornstarch (for extra crispness)
- 1 teaspoon Baking powder
- 12 ounces Cold Lager or Pale Ale (must be ice-cold)
- 1/4 teaspoon Turmeric (for a golden hue)
- to taste Sea salt and black pepper
The Chips
- 2.5 lbs Russet Potatoes (peeled and cut into 1/2-inch thick batons)
- 2 quarts Vegetable or Peanut Oil (for deep frying)
- to taste Malt Vinegar (for serving)
Quick Tartar Sauce
- 1 cup Mayonnaise (high quality)
- 1 tablespoon Capers (drained and chopped)
- 2 tablespoons Dill Pickles (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (finely chopped)
👨🍳 Instructions
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1
Rince the cut potato chips in cold water to remove excess starch. Place them in a large pot of salted cold water, bring to a boil, and simmer for 5-8 minutes until the edges are just softening but they haven't fallen apart.
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2
Carefully drain the potatoes and spread them on a wire rack to air dry and cool completely. For the best results, put them in the freezer for 15 minutes to remove moisture.
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3
While potatoes cool, whisk together the mayonnaise, capers, pickles, lemon juice, and dill in a small bowl. Cover and refrigerate to let flavors meld.
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4
Heat your oil in a deep-fat fryer or large heavy-bottomed pot to 325°F (160°C). Fry the chips in batches for about 3-5 minutes until a pale crust forms but they haven't browned. Remove and drain on paper towels.
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5
Increase the oil temperature to 375°F (190°C) for the final fry and the fish.
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6
In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, turmeric, salt, and pepper.
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7
Slowly pour the ice-cold beer into the dry ingredients, whisking gently. Do not overmix; a few small lumps are fine. The carbonation is key to the lift.
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8
Place the remaining 1/2 cup of flour in a shallow dish. Season the cod fillets with salt, then dredge each piece in the dry flour, shaking off any excess.
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9
Dip a floured fillet into the beer batter, ensuring it is fully coated. Hold it over the bowl for a second to let the excess drip off.
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10
Gently lower the fish into the 375°F oil, laying it away from you to avoid splashes. Fry for 4-6 minutes, turning once, until the batter is a deep golden brown and the fish is opaque.
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11
Remove the fish and place on a wire rack (not paper towels) to keep the bottom crispy. Repeat with remaining fillets.
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12
Drop the par-cooked chips back into the hot oil for 2-3 minutes until they are golden brown and intensely crunchy. Drain and toss immediately with sea salt.
💡 Chef's Tips
Always pat your fish extremely dry with paper towels before flouring; moisture is the enemy of a crispy crust. Ensure your beer is as cold as possible; the temperature shock between the cold batter and hot oil creates the signature airy bubbles. Don't crowd the fryer! Cooking too many pieces at once drops the oil temperature, leading to greasy, soggy batter. Use a wire cooling rack instead of paper towels for the finished fish to allow air to circulate and prevent steaming.
🍽️ Serving Suggestions
Serve piping hot with a generous side of mushy peas for the authentic British experience. A wedge of fresh lemon is essential to cut through the richness of the fried batter. Pair with a cold, crisp Lager or a bitter English Ale to complement the savory flavors. Don't forget the malt vinegar—sprinkling it over the chips while they are still hot is a game-changer.