Thick-cut cod in a beer batter that stays impossibly crispy alongside twice-cooked chip-shop chips. Served with malt vinegar and homemade tartar sauce. The real British version.

Fish And Chips

Stephanie Sharpe

@steph

3 months ago

Thick-cut cod in a beer batter that stays impossibly crispy alongside twice-cooked chip-shop chips. Served with malt vinegar and homemade tartar sauce. The real British version.

Recipe

Ingredients

·4 thick cod fillets

·Beer batter: 1.5 cups flour, 1 cup cold beer, 1 tsp baking powder, salt

·4 large russet potatoes for chips

·Malt vinegar, tartar sauce, mushy peas to serve

·Oil for deep frying

Instructions

1.Cut potatoes into thick chips. Fry at 300°F for 8 minutes. Drain and rest.

2.Make batter and rest 30 minutes in the fridge.

3.Heat oil to 375°F.

4.Second fry chips at 375°F until golden and crispy.

5.Dip cod in batter and fry until deeply golden, about 5-6 minutes.

6.Drain everything on racks. Serve with malt vinegar.

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