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Classic Cod Fish and Chips

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  • For the Fish:
  • 7 tablespoons 55 grams all-purpose flour, divided
  • 7 tablespoons 55 grams cornstarch
  • 1 teaspoon baking powder
  • Sea salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 1/3 cup dark beer cold
  • 1/3 cup sparkling water cold
  • 4 7-ounce fish fillets (thick, white fish)
  • For the Chips:
  • 2 pounds potatoes peeled
  • 1 quart 1 liter vegetable oil , or lard, for frying


  • Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
  • Mixing flour with spices
  • Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
  • Adding beer to the flour mix
  • Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
  • Cut potatoes for chips in a colander
  • Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
  • Par-boiling the cut potatoes
  • Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
  • Drying the potatoes on paper towels
  • Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
  • Drying fish on paper towels
  • Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
  • Frying the potatoes
  • Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
  • Coating the fish with flour
  • Dip into the batter, coating the entire fillet.
  • Dipping the fish into the batter
  • Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
  • Frying the fish
  • Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
  • Setting the fried fish on paper towels to drain
  • Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
  • Potatoes are browning as they fry
  • Serve immediately with the hot fish accompanied by your favorite condiment.

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