Fish & Chips Recipe
Beer-battered cod served with fries and 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.
Fish
Fries
Tartar Sauce
Method
Fish
- 1
Prepare the batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the beer until the batter is smooth and well combined. Let it rest for about 30 minutes.
- 2
Heat the oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the right temperature.
- 3
Fry the cod
Dip each cod fillet into the batter, allowing the excess to drip off. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Fries
- 4
Prepare the potatoes
Peel and cut the potatoes into thick strips to resemble fries. Soak them in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.
- 5
Fry the fries
In the same pot or fryer used for the fish, heat the vegetable oil again to 350°F (175°C). Fry the potato strips in batches for about 5-7 minutes or until they are golden and crispy. Remove and drain on paper towels, then season with salt to taste.
Tartar Sauce
- 6
Make the tartar sauce
In a small bowl, mix together the mayonnaise, finely chopped dill pickles, capers, lemon juice, and fresh dill. Adjust the seasoning with salt to taste. Refrigerate until ready to serve.
