Fish And Chips Recipe
Beer-battered cod served with fries and tartar sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish and Chips
Method
Preparation
- 1
Prepare the Fries
Peel and cut the potatoes into thick strips. Rinse under cold water to remove excess starch, then pat dry with a towel. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes per batch. Remove and drain on paper towels, seasoning with salt.
- 2
Make the Tartar Sauce
In a bowl, combine mayonnaise, diced pickles, lemon juice, and capers (if using). Mix well and refrigerate until ready to use.
- 3
Prepare the Beer Batter
In a bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer and whisk until smooth and well combined.
- 4
Fry the Cod
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip each cod fillet into the beer batter, allowing excess to drip off. Carefully place in the hot oil and fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Serve
Serve the beer-battered cod hot with the fries and tartar sauce on the side. Garnish with chopped parsley if desired.
