Description
The British pub classic done right — thick fillets of flaky white fish encased in a golden, shatteringly crisp beer batter, served alongside twice-fried chips that are fluffy inside and crunchy outside. The carbonation in the beer creates that light, airy coating. Skip the malt vinegar and you have lost the point of the dish.
Ingredients
Units
- 1 1/2 lbs cod fillets, cut into 4 pieces
- 1 1/2 lbs russet potatoes, cut into thick wedges
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 cup cold lager beer
- Vegetable oil for frying (about 6 cups)
- 1/2 cup all-purpose flour for dredging
- Malt vinegar for serving
- Lemon wedges for serving
- Flaky sea salt
Instructions
- Cut the potatoes into thick wedges and soak in cold water for 30 minutes to remove excess starch. Drain and pat completely dry.
- Heat the oil to 325°F in a large Dutch oven or deep fryer. Fry the potatoes in batches for 5 minutes until cooked through but still pale. Remove and drain on a wire rack.
- Increase the oil temperature to 375°F. While it heats, make the batter by whisking 1 cup flour, cornstarch, baking powder, salt, pepper, and garlic powder. Pour in the cold beer and whisk until just combined — a few lumps are fine.
- Pat the fish completely dry. Dredge each piece in the 1/2 cup flour, shaking off the excess, then dip into the batter, letting the excess drip off.
- Carefully lower the fish into the 375°F oil. Fry 5 to 6 minutes, turning once, until deep golden brown and the fish flakes easily. Drain on a wire rack.
- Return the par-cooked chips to the 375°F oil and fry a second time for 3 to 4 minutes until golden and crispy.
- Season everything with flaky sea salt. Serve with malt vinegar and lemon wedges.
Notes
- Cold beer is essential — the temperature difference between the cold batter and hot oil is what creates the light, puffy texture.
- Twice-frying is what makes proper British chips: the first fry cooks them through, the second fry crisps the outside.
- Do not crowd the fryer. Dropping too many pieces at once drops the oil temperature and produces greasy, soggy results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2
- Sodium: 720
- Fat: 26
- Carbohydrates: 58
- Fiber: 3
- Protein: 34
- Cholesterol: 85