Fish & Chips (half Order) Recipe
Make Fish & Chips (half Order) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Chips
Serving
Method
Fish Preparation
- 1
Prepare the batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer (or sparkling water) until the batter is smooth and of a pourable consistency.
- 2
Heat the oil
In a deep pot or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the fish
Dip each cod fillet into the batter, ensuring it is fully coated.
- 4
Fry the fish
Carefully place the battered cod fillets into the hot oil. Fry for about 4-5 minutes, or until golden brown and crispy. Remove from oil and drain on paper towels.
Chips Preparation
- 5
Prepare the potatoes
Peel the russet potatoes and cut them into thick fries. Rinse under cold water to remove excess starch.
- 6
First fry
In a separate pot or fryer, heat the oil for frying. Fry the potato chips in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels.
- 7
Second fry
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for another 2-3 minutes until they are golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt immediately.
Serving
- 8
Plate the dish
Serve the crispy fish alongside the golden chips. Add a side of tartar sauce and lemon wedges for an added burst of flavor.