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
Tartar Sauce
Mushy Peas
Method
Fish
- 1
Prepare the batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold beer (or sparkling water) while whisking until you have a smooth batter.
- 2
Heat the oil
In a large deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 3
Coat and fry the fish
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place in the hot oil and fry for about 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels.
Chips
- 4
Prepare the potatoes
Peel and cut the potatoes into thick chips. Rinse them in cold water and pat dry with a kitchen towel.
- 5
Fry the chips
In another pot or fryer, heat vegetable oil to 350°F (175°C). Fry the chips in batches for about 4-5 minutes until they begin to turn golden but are not fully cooked. Remove and drain on paper towels.
- 6
Double fry for crispiness
Allow the chips to cool for a few minutes, then return them to the hot oil for another 3-4 minutes until golden brown and crispy. Remove and season with salt.
Tartar Sauce
- 7
Mix the ingredients
In a small bowl, combine the mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill. Mix well and refrigerate until ready to serve.
Mushy Peas
- 8
Cook the peas
In a small saucepan, bring water to a boil. Add the frozen peas and cook for 3-4 minutes until tender. Drain.
- 9