Fish & Chips Recipe
Our well-known Olde English pub fare of beer-battered cod filets, served with deep-fried cottage potatoes, a colonial side, and traditional sauces. (Voted “Best of Delaware” three times!)
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Ingredients
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Fish
Chips (Cottage Potatoes)
Sauces
Colonial Side
Method
Fish
Prepare the Battering Mixture
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the mixture is smooth and well-combined. Let it rest for 10 minutes.
Heat the Oil
In a deep frying pan or large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Batter and Fry the Cod
Dip each cod filet into the batter, ensuring it is fully coated. Carefully place the battered filets into the hot oil and fry for about 4-5 minutes or until golden brown. Remove and drain on paper towels.
Chips (Cottage Potatoes)
Fry the Chips
In a separate pot or deep fryer, heat the vegetable oil to 350°F (175°C). Add the potato wedges in batches and fry for about 6-8 minutes or until they are golden and crispy. Remove and drain on paper towels. Season with salt and black pepper.
Sauces
Prepare Tartar Sauce
In a small bowl, serve the tartar sauce and keep it chilled until ready to serve. Provide malt vinegar on the side for drizzling.
Colonial Side
Serve the Coleslaw
Serve the coleslaw in a separate bowl alongside the fish and chips.