The beer batter on the fish gives it a really crunchy texture and this is such a great recipe. Not only is this simple to make but it smells amazing while cooking and the flavor is great. Making your own ‘chips’ means they will be really good and if you usually buy frozen fries then you will appreciate the fresher flavor of homemade ones. Although this recipe calls for cod, you could use any firm, white-fleshed fish, such as tilapia or pollock. Cod is the classic choice though.
Serve this fish and chips recipe with salt and malt vinegar, for an authentic taste of Britain, as well as onion rings or salad if you like, and tartar sauce on the side. Other popular side dishes for this meal in Britain include baked beans, peas, or coleslaw. Swap the lemon pepper in the recipe for cayenne if you want to spice the batter up a bit.
Make sure the oil is the correct temperature; that is very important when making a deep-fried recipe. If it is too hot you will burn the batter and chips. If it is not hot enough your fish and chips will absorb too much oil and turn out soggy.
- 1½ lbs cod filets
- ⅛ teaspoon Old Bay Seasoning
- ¼ teaspoon lemon pepper
- 1 bottle cold brown beer
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Sprigs of parsley, for garnish
- Cornstarch, as needed
- Tartar sauce or mayonnaise, to serve
- 4 large potatoes
- Oil for deep-frying
- Salt, to taste
- Peel the potatoes, and then slice them.
- Transfer them to a bowl of cold water.
- Whisk the baking powder with the Old Bay Seasoning, flour, lemon pepper and salt.
- Whisk in the beer and keep mixing until the batter is smooth and lump-free.
- Refrigerate for 15 minutes (you can make it up to an hour ahead.)
- Preheat the oven to 200 degrees F.
- Heat the oil to 320 degrees F in a deep pot.
- Drain the potatoes well and submerge them in the hot oil.
- Fry for a couple of minutes until they are floppy but still pale.
- Remove them from the oil and let them cool to room temperature.
- Heat the oil to 375 degrees F and return the fries to the pot.
- Cook for 3 minutes or until golden brown and crisp.
- Drain on a rack and season with salt.
- Keep the fries warm in the oven.
- Bring the oil back up to 350 degrees F.
- Cut the cod into 1 ounce strips and dredge them in cornstarch.
- Dip the cod in the batter and then immerse it in the hot oil.
- Cook the fish in batches for a 2 minutes per side or until the batter is crispy and golden brown.
- Keep the finished batches in the warm oven.
- Drain the cod on the rack, and then serve the fish and chips with tartar sauce or mayonnaise for dipping.
- Garnish with sprigs of parsley.
Few things are as tempting as a traditional British fish and chips recipe, made the authentic way with extra-crunchy beer battered cod. Frying the chips twice ensures they will be super-crispy. This fine meal can be served with tartar sauce or ketchup, as well as your favorite hot or cold side dish. Many British families enjoy this treat once a week and it is especially popular with the kids. Battering fish seals in the moisture and this recipe shows you how to make a really crunchy batter which is both flavorful and satisfying.
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