Cod Fish and Chips recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Hawks Public House›Cod Fish And Chips Recipe

Cod Fish And Chips Recipe

Inspired by Hawks Public House
Time1h
Serves4

kennebec french fries, rémoulade

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.

Ingredients

Method

Instructions

1

Prepare the Potatoes

Peel the Kennebec potatoes and cut them into thick fries. Rinse them in cold water and pat dry with a towel.

2

Blanch the Fries

In a large pot, heat 2 cups of vegetable oil to 325°F (160°C). Fry the potatoes in batches for about 4-5 minutes until slightly tender but not browned. Remove and drain on paper towels.

3

Make the Batter

In a bowl, mix together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until you have a smooth batter.

4

Prepare the Cod

Pat the cod fillets dry with a paper towel and season with salt and pepper.

5

Fry the Cod

Heat the remaining 2 cups of vegetable oil in a deep pot to 350°F (175°C). Dip each cod fillet into the batter, allowing excess to drip off, and carefully lower into the hot oil. Fry for about 4-5 minutes until golden and crispy. Remove and drain on paper towels.

6

Finish the Fries

Increase the oil temperature to 375°F (190°C). Fry the blanched fries again for about 2-3 minutes until golden brown and crispy. Drain on paper towels and season with salt.

7

Make the Rémoulade

In a small bowl, mix together the mayonnaise, Dijon mustard, capers, parsley, and lemon juice until well combined.

8

Serve

Serve the crispy cod fillets with the hot fries and rémoulade on the side.