Fish & Chips Recipe
Battered and lightly fried Atlantic Cod. Served with house-made kettle chips, coleslaw, and tangy tartar sauce
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.
Battered Atlantic Cod
Kettle Chips
Coleslaw
Tartar Sauce
Method
Battered Atlantic Cod
- 1
Prepare the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the beer until the mixture is smooth and free of lumps. Let the batter rest for about 15 minutes.
- 2
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 3
Batter and Fry the Cod
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil. Fry in batches for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Kettle Chips
- 4
- 5
Rinse and Dry
Rinse the potato slices in cold water to remove excess starch, then pat them dry with a kitchen towel.
- 6
Heat Oil for Frying
In a separate deep frying pan or pot, heat the vegetable oil to 350°F (175°C).
- 7
Fry the Chips
Fry the potato slices in batches, ensuring they don’t overcrowd the pan. Cook for about 3-4 minutes or until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
Coleslaw
- 8
Mix the Ingredients
In a large bowl, combine the shredded cabbage and carrot.
- 9
Prepare the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 10
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss well to coat. Refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 11
Mix the Ingredients
In a bowl, combine the mayonnaise, chopped dill pickles, chopped capers, lemon juice, salt, and black pepper. Stir until well combined.
- 12
Chill
Refrigerate the tartar sauce for at least 30 minutes to allow flavors to meld.