Oh My Cod! 1 Piece Fish & Chips Recipe

Prepare and soak potatoes

Wash and peel the potato (peeling optional). Cut into 1/2"–3/4" thick fries. Place cut potato in a bowl and cover with cold water. Refrigerate or let sit for 20–30 minutes to remove excess starch (this yields crisper chips).

Par-dry and first fry (if doing double fry)

Drain the soaked potatoes and pat completely dry with a kitchen towel. Heat 120 ml vegetable oil in a heavy skillet over medium heat (or use a fryer at 160°C/320°F). Fry the potatoes in batches for about 4–5 minutes until soft but not browned. Remove and drain on paper towels.

Final fry

Increase oil temperature to 190°C/375°F (or raise skillet heat to medium-high). Fry the par-cooked chips in batches until golden and crisp, about 2–4 minutes. Remove and season immediately with 1 tsp sea salt. Keep warm while you prepare the fish.

Dry and season fish

Pat the cod fillet dry with paper towels. Lightly season both sides with 1 tsp sea salt and 1 tsp black pepper. Dust the fillet lightly with 1 tbs all-purpose flour — this helps the batter adhere.

Make beer batter

In a bowl, whisk together 1 tbs all-purpose flour, 1 tbs cornstarch, and a pinch of additional salt and pepper. Gradually pour in 120 ml cold beer (or sparkling water) while whisking to create a smooth batter. Batter should be the consistency of heavy cream — adjust with a little more flour (if too thin) or a splash more beer/sparkling water (if too thick).

Heat oil for fish

Heat vegetable oil to 180°C/360°F in a deep skillet or fryer. Oil should be deep enough to submerge the fillet (about 3–4 cm in a skillet). Use a thermometer if available for accurate temperature.

Batter and fry the cod

Dust the floured cod lightly with the dredge flour (1 tbs) or cornmeal/panko for extra texture. Hold the fillet with tongs, dip into the batter ensuring full coverage and let excess drip off for 5–10 seconds. Gently slide the battered fillet into the hot oil. Fry for 4–6 minutes, turning once if necessary, until the batter is deep golden brown and an instant-read thermometer inserted into the thickest part of the cod reads 63°C/145°F. Transfer to a rack or paper towel-lined plate to drain briefly.

Make tartar sauce

In a small bowl combine 2 tbs mayonnaise, the finely chopped dill pickle (1 small), 1 tsp chopped capers, 1 tsp chopped fresh parsley, and squeeze the juice of 1/2 lemon (~1/2 tsp). Stir to combine and adjust seasoning with salt and pepper to taste.

Plate and serve

Place the hot chips on a plate, top with the battered cod fillet. Serve with a lemon wedge and tartar sauce on the side. Optionally sprinkle a few drops of malt vinegar over the chips or offer malt vinegar on the side. Serve immediately while hot and crisp.