Main
Fish & Chips
Beer-battered cod with thick-cut chips — crisp shatter, flaky flesh, malt vinegar mandatory.
🐟
1h 4 servings Medium
Ingredients
- • 4 cod fillets
- • 1 cup flour + 1 tsp baking powder
- • 300ml cold lager
- • 1kg Maris Piper potatoes, cut thick
- • Oil for frying, salt, malt vinegar
Method
- 1
Soak cut chips in cold water 20 min, dry well. Fry at 140°C 6 min, drain.
- 2
Whisk flour, baking powder and lager into a thick batter. Rest 10 min.
- 3
Heat oil to 190°C. Re-fry chips until golden and crisp; keep warm.
- 4
Dip cod in batter, fry 5-6 min until puffed and golden.
- 5
Salt immediately. Serve with vinegar and mushy peas.