Entree: United Kingdom – Northern Ireland – Battered Cod and Chips (Beer-battered deep-fried cod served with thick-cut fried potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- 2 lb (900 g) russet or Maris Piper potatoes, peeled (or scrubbed if leaving skin on)
- 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
- 2 tbsp (16 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) fine salt, plus more to finish
- 1/2 tsp (1 g) freshly ground black pepper
- 12 fl oz (355 ml) cold pale ale or lager beer
- 1/3 cup (80 ml) cold sparkling water (optional, for extra lightness)
- Vegetable oil for deep frying, about 6 cups (1.4 L)
- 4 tbsp (60 ml) malt vinegar, or to taste
- 1/2 cup (120 ml) mayonnaise for tartar sauce
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) capers, chopped
- 2 tbsp (30 g) finely chopped dill or parsley
- 1 small shallot, finely minced (about 1 tbsp / 10 g)
- Fresh lemon wedges for serving

Instructions

1. Prepare the chips: Cut potatoes into 3/4–1 inch (2–2.5 cm) thick sticks. Rinse under cold water until water runs clear, then soak in cold water for 30 minutes to 1 hour to remove excess starch. Drain and thoroughly pat dry with kitchen towels.
2. Par-fry the chips: Heat 3 cups (710 ml) of oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until softened but not colored. Remove and drain on a rack or paper towels. Let rest while you prepare fish and batter.
3. Make the batter: Whisk together 1 1/4 cups (150 g) of the flour, cornstarch, baking powder, salt, and pepper in a bowl. Gradually whisk in the cold beer and cold sparkling water until a smooth, fairly thick batter forms. Chill the batter for 10–15 minutes.
4. Season the cod: Pat fillets dry and lightly dust each with a little flour (about 1–2 tbsp / 8–16 g total) to help the batter adhere.
5. Heat oil for frying fish: Raise oil temperature to 350–375°F (175–190°C), using the remaining oil or additional to keep a depth of at least 2–3 inches (5–8 cm) in the pot.
6. Batter and fry the fish: Dip each floured fillet into the chilled batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 6–8 minutes until batter is golden brown and crisp and the cod flakes easily. Do not overcrowd the pan. Drain on a rack and keep warm in a low oven (about 200°F / 95°C).
7. Finish the chips: Increase oil temperature to 375°F (190°C). Return the par-fried chips to the hot oil in batches and fry for 3–5 minutes until golden and crisp. Drain and immediately season with salt.
8. Make tartar sauce: Combine mayonnaise, lemon juice, capers, dill (or parsley), and shallot in a small bowl. Adjust seasoning with salt and pepper.
9. Serve: Plate chips and top or place battered cod alongside. Serve immediately with malt vinegar, lemon wedges, and tartar sauce.