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Fish and Chips

Name: Fish and Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 cod fillets; 200 g plain flour; 1 tsp baking powder; 250 ml cold lager; 1 kg Maris Piper potatoes; vegetable oil; salt and malt vinegar; mushy peas

Crispy beer-battered cod with thick-cut chips. A proper Friday night classic.

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LittleSpoon Kitchen

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

british fish classic friday

Cook

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

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