United Kingdom · United Kingdom

Fish and Chips (Beer-Battered Cod with Twice-Cooked Chips)

Name: Fish and Chips (Beer-Battered Cod with Twice-Cooked Chips)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: cod fillet, skin off, cut into portions 600 g; potatoes, peeled and cut into thick chips 800 g; all-purpose flour 150 g; cornstarch 30 g; cold lager beer 180 ml; baking powder 1 tsp; egg 1 pieces; frozen peas 200 g; butter 30 g; fresh mint 10 g; neutral oil for frying 1 l; white wine vinegar 1 tsp; fine salt 2 tsp; black pepper 1 tsp; tartar sauce 2 tbsp; lemon wedges 2 piece

Flaky cod dipped in a cold beer batter and fried until shatter-crisp, served with golden chips and mushy peas.

55 minutes · 4 servings · Moderate

The takeaway that makes the dish travel is the shop around the corner rather than any single recipe, and the batter is mixed cold with sparkling ale because the gas is what makes it shatter. Cod is the traditional fish and haddock is the cheaper stand-in. The chips are lowered into the fat twice, and the second basket should look finished.

Ingredients

cod fillet, skin off, cut into portions600 g
potatoes, peeled and cut into thick chips800 g
all-purpose flour150 g
cornstarch30 g
cold lager beer180 ml
baking powder1 tsp
egg1 pieces
frozen peas200 g
butter30 g
fresh mint10 g
neutral oil for frying1 l
white wine vinegar1 tsp
fine salt2 tsp
black pepper1 tsp
tartar sauce2 tbsp
lemon wedges2 piece

Directions

1
Blanch chips in salted water for 6 minutes; drain and pat dry.
Chips are tender outside but still firm inside.
2
Fry chips at 160°C for 4 minutes until pale and soft; drain.
Chips are pale gold and floppy.
3
Increase oil to 180°C and fry chips again for 3 minutes until crisp and golden.
Chips are deep gold and crisp.
4
Whisk flour, cornstarch, baking powder, egg, beer and salt into a loose batter.
Batter is loose and drips from the spoon in ribbons.
5
Dip fish in flour, then batter, and fry at 180°C for 5 minutes until golden and crisp.
Batter is lacy and crisp, fish flakes when pressed.
6
Simmer peas with butter, mint, vinegar and salt for 5 minutes; crush roughly.
Peas are bright green and chunky.
7
Plate fish with chips, mushy peas, tartar sauce and lemon wedges.
Plate looks crisp and smells of fried fish and chips.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content