Ingredients
For the Fish
For the Chips
To Serve
Method
Step 1: Prepare the Chips
Peel the potatoes and cut them into chips approximately 1cm thick. Place them in a bowl of cold water for 30 minutes to remove excess starch.
Step 2: Parboil the Chips
Drain the potatoes and place them in a saucepan. Cover with water and add:
1tbsp white vinegar
1tsp salt
Bring to a gentle boil and cook for 6-8 minutes until slightly tender but not falling apart.
Step 3: Dry the Chips
Drain carefully and spread the chips on a tray. Allow them to air dry for 15-20 minutes.
Step 4: First Fry
Heat the oil in a deep fryer or large heavy pan to 140°C.
Fry the chips in batches for 5-6 minutes until pale and softened. Remove and drain on a wire rack or paper towels.
Step 5: Make the Beer Batter
In a large bowl, combine:
150g plain flour
50g cornflour
1tsp baking powder
½tsp salt
Gradually whisk in the cold beer until you have a smooth batter with the consistency of thick cream.
Step 6: Prepare the Fish
Pat the cod fillets dry with kitchen paper. Lightly coat each fillet with the remaining 50g plain flour.
Step 7: Heat the Oil
Increase the oil temperature to 180°C.
Step 8: Batter and Fry the Fish
Dip each cod fillet into the batter, allowing any excess to drip off.
Carefully lower into the hot oil and fry for 5-7 minutes until golden brown, crisp, and cooked through.
Remove and drain on a wire rack.
Step 9: Second Fry the Chips
Return the chips to the oil at 180°C and fry for 2-3 minutes until deeply golden and crispy.
Remove and season immediately with salt.
Step 10: Serve
Arrange the crispy cod and chips on serving plates. Garnish with chopped parsley and serve with lemon wedges.
Serving Suggestions
Serve with:
Mushy peas
Tartar sauce
Pickled onions
Curry sauce
Coleslaw
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
