Fish And 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.
For the Fish
For the Fries
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick. Let it rest for about 15 minutes.
- 2
Heat the Oil
In a large, deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.
- 3
Fry the Cod
Dredge each cod fillet in flour, shaking off excess. Dip the fillets into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
For the Fries
- 4
Prepare the Potatoes
Peel and cut the potatoes into thick strips. Soak them in cold water for at least 30 minutes to remove excess starch.
- 5
Fry the Potatoes
After soaking, drain and pat the potatoes dry with paper towels. In the same oil used for the fish, fry the potato strips in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels, then sprinkle with salt to taste.
For the Tartar Sauce
- 6
Prepare the Sauce
In a small bowl, mix together the mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill until well combined. Adjust seasoning if necessary.