Cod And Chips Recipe
Beer battered cod fried crisp, served with pub chips and tartar sauce
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Ingredients
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For the Beer Battered Cod
For the Pub Chips
For the Tartar Sauce
Method
Preparing the Beer Battered Cod
- 1
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and has no lumps.
- 2
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C). Make sure there is enough oil for deep frying.
- 3
Batter the Cod
Dip each cod fillet into the batter, ensuring they are fully coated.
- 4
Fry the Cod
Carefully place the battered cod fillets into the hot oil, frying in batches if necessary. Fry for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Preparing the Pub Chips
- 5
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into thick wedges or strips to make chips.
- 6
Soak the Chips
Soak the cut chips in cold water for at least 30 minutes to remove excess starch. This helps them become crispier when fried.
- 7
Heat the Oil
In a separate deep saucepan or fryer, heat the vegetable oil to 350°F (175°C).
- 8
Fry the Chips
Drain and pat the soaked chips dry. Carefully add them to the hot oil in batches, frying for about 5-6 minutes until golden and crispy. Remove them with a slotted spoon and drain on paper towels. Season with salt to taste.
Preparing the Tartar Sauce
- 9
Mix the Ingredients
In a small bowl, combine the mayonnaise, diced pickles, capers, lemon juice, and Dijon mustard. Stir until well blended.
- 10
Season the Sauce
Add salt and black pepper to taste, mixing thoroughly. Refrigerate until ready to serve.
Serving
- 11
Plate the Dish
Serve the hot beer battered cod alongside the crispy pub chips. Add a generous dollop of tartar sauce on the side for dipping.