americancodpescatarianfriedbeer-battercomfort-foodbeginner

Fish and Chips

Name: Fish and Chips
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 500 g russet potatoes, peeled and cut into thick chips; 1.2 L neutral oil, for frying; 4 g fine salt; 80 g mayonnaise; 25 g finely chopped dill pickles; 10 g capers, drained and finely chopped; 10 ml lemon juice; 5 g Dijon mustard; 1 g black pepper; 300 g cod fillets, skinless and boneless; 100 g plain flour; 20 g plain flour, for dusting; 30 g cornstarch; 4 g baking powder; 4 g fine salt; 1 g black pepper; 160 ml cold lager or pale beer; 1 large egg; 1 whole lemon lemon, cut into wedges

Golden beer-battered cod with a crackly crust is paired with thick-cut chips that are fluffy inside and crisp outside. A quick tartar sauce and fresh lemon bring brightness and richness, making this a comforting, crowd-pleasing plate.

30 min

2 servings

1045 kcal

American

Ingredients

For the chips

500 grusset potatoes, peeled and cut into thick chips
1.2 Lneutral oil, for frying
4 gfine salt

For the tartar sauce

80 gmayonnaise
25 gfinely chopped dill pickles
10 gcapers, drained and finely chopped
10 mllemon juice
5 gDijon mustard
1 gblack pepper

For the fish and batter

300 gcod fillets, skinless and boneless
100 gplain flour
20 gplain flour, for dusting
30 gcornstarch
4 gbaking powder
4 gfine salt
1 gblack pepper
160 mlcold lager or pale beer
1 largeegg
1 whole lemonlemon, cut into wedges

Instructions

1
Heat the oil in a deep, heavy pot to 160°C. While it heats, rinse the cut potatoes under cold water, then dry them very well with a clean towel; dry potatoes fry more crisply and splatter less.
2
Fry the potatoes at 160°C for 5 to 6 minutes until softened and pale, not browned. Lift them out and let them drain briefly; this first fry cooks the interior so the second fry can crisp them fast.
3
Meanwhile, stir together the tartar sauce until combined. Taste and adjust with a little more lemon if you like a brighter sauce, then set aside.
4
Pat the cod dry and cut into 2 equal pieces if needed. In a bowl, whisk the flour, cornstarch, baking powder, salt, and pepper. Add the cold beer and egg and whisk just until smooth; a few tiny lumps are fine and help keep the batter light.
5
Increase the oil temperature to 190°C. Toss the cod lightly in the flour for dusting, shaking off excess; this helps the batter cling evenly.
6
Dip each piece of cod into the batter, let excess drip off, then carefully lower into the hot oil. Fry for 5 to 6 minutes, turning once if needed, until the coating is deep golden and the fish flakes easily in the center.
7
Return the blanched chips to the 190°C oil and fry for 2 to 3 minutes until golden and crisp. Drain and season immediately with the salt while hot.
8
Serve the fish and chips immediately with tartar sauce and lemon wedges. For the best texture, plate as soon as the fish comes out of the oil.

Nutrition per serving

1045 kcal

Calories

39g

Protein

72g

Carbs

60g

Fat

Fiber

Notes

•Use a thermometer if possible; correct oil temperature is the easiest way for beginners to get crisp, non-greasy results.
•A cold batter made with cold beer creates a lighter crust because the temperature contrast helps it puff and crisp quickly.
•If cod fillets are very wet, dry them thoroughly before flouring or the coating may slide off.
•Serve with malt vinegar, coleslaw, or a simple cabbage slaw if desired.

Background

Fish and chips became deeply rooted in North America through British influence and grew into a popular diner, pub, and seaside favorite. American versions often feature beer batter and tartar sauce, giving the dish a crisp, hearty style that remains especially popular in casual seafood restaurants.

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