Fish and Chips Recipe
crunchy beer-battered atlantic cod served with tartar sauce, house-made coleslaw, and fries
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 Ingredients
Method
Cooking Directions
Prepare the Fries
Peel the potatoes and cut them into fries. Soak in cold water for 30 minutes and then drain.
Make the Tartar Sauce
In a bowl, mix together mayonnaise, chopped pickles, capers, and lemon juice. Set aside.
Make the Coleslaw
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together sugar, apple cider vinegar, and a pinch of salt. Pour over the cabbage and carrot, toss to combine, and let sit.
Prepare the Batter
In a mixing bowl, combine flour, baking powder, salt, and black pepper. Gradually whisk in the beer until smooth.
Fry the Fish
Heat the vegetable oil in a deep pan. Dip each cod fillet into the batter and carefully place it in the hot oil. Fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.
Fry the Potatoes
In the same oil, add the soaked fries in batches and fry until crispy and golden, about 4-5 minutes. Remove and drain on paper towels.
Serve
Plate the fried fish alongside the fries, serve with tartar sauce and coleslaw on the side.
