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Fish and Chips
Crispy beer-battered cod with thick-cut chips. A proper Friday night classic.
Prep 20m · Cook 30mServes 4Medium
Ingredients
Serves 4
- 4 cod fillets, skin off, about 180g each
- 200 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 250 ml cold lager
- 1 kg Maris Piper potatoes, cut into thick chips
- vegetable oil, for frying
- salt and malt vinegar, to serve
- mushy peas, to serve
Method
- 1
Cut potatoes into thick chips. Rinse in cold water, dry thoroughly. Fry at 130°C for 8 minutes until soft but not coloured. Drain.
12 min
- 2
Make the batter: whisk flour, baking powder and lager until smooth. Season well.
3 min
- 3
Heat oil to 180°C. Dust the cod in flour, then dip into batter, letting the excess drip off.
2 min
- 4
Carefully lower fish into the oil. Fry for 7-8 minutes until golden and crispy. Drain on kitchen paper.
8 min
- 5
Return chips to the oil at 190°C for 3-4 minutes until golden and crisp. Season with salt. Serve with malt vinegar and mushy peas.
4 min