Proper Fish & Chips
Proper Fish & Chips
Ingredients
For the Fish
- 4 cod fillet, about 150-200g each
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
For the Chips
- 4 potatoes, large, suitable for frying (e.g., Russet or Maris Piper)
For the Batter
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 150 ml beer, cold
- 100 ml soda water, cold
Other
- 2 L oil, for deep frying (e.g., vegetable, canola, or sunflower)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 cup tartar sauce, or preferred sauce, for serving
Instructions
- 1
Prepare the fish: Pat the cod fillets dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. Set aside.
⏱️ 3 min
- 2
Prepare the chips: Peel the potatoes and cut them into thick, even chips, about 1 cm thick. Place the cut chips in a large bowl and cover with cold water to prevent browning and remove excess starch. Let them soak for at least 10 minutes.
⏱️ 15 min
- 3
Par-cook the chips: Drain the soaked chips very well. Bring a large pot of salted water to a boil. Add the drained chips and boil for 5 minutes until slightly tender but still firm. Drain them thoroughly and spread them on a clean kitchen towel or wire rack to dry completely. This step is crucial for crispy chips.
⏱️ 10 min
- 4
Prepare the batter: In a large bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon salt, and turmeric powder. Gradually pour in the cold beer and soda water, whisking until the batter is smooth and lump-free. Do not overmix; a few small lumps are fine.
⏱️ 5 min
- 5
First fry the chips: Heat the oil in a deep fryer or large heavy-bottomed pot to 130°C. Carefully add the par-cooked chips in batches, ensuring not to overcrowd the pot. Fry for 5 minutes until they are pale and cooked through but not browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet to cool.
⏱️ 8 min•🌡️ 130
- 6
Fry the fish: Increase the oil temperature to 180°C. While the oil heats, dip each seasoned cod fillet into the prepared batter, ensuring it's fully coated. Let any excess batter drip off. Carefully lower one or two pieces of battered fish into the hot oil (depending on the size of your pot). Fry for 5-7 minutes, turning once, until golden brown, crispy, and cooked through. The internal temperature of the fish should reach 63°C. Remove the fried fish and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 7 min•🌡️ 180
- 7
Second fry the chips: Once all the fish is fried, return the cooled chips to the oil, which should still be at 180°C. Fry for another 2-3 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and season immediately with salt.
⏱️ 5 min•🌡️ 180
- 8
Serve: Arrange the crispy fish and golden chips on serving plates. Garnish with fresh chopped parsley. Serve immediately with tartar sauce or your preferred condiment.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Proper Fish & Chips
For the Fish
- 4 cod fillet, about 150-200g each
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
For the Chips
- 4 potatoes, large, suitable for frying (e.g., Russet or Maris Piper)
For the Batter
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 150 ml beer, cold
- 100 ml soda water, cold
Other
- 2 L oil, for deep frying (e.g., vegetable, canola, or sunflower)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 cup tartar sauce, or preferred sauce, for serving
Instructions
- 1
Prepare the fish: Pat the cod fillets dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. Set aside.
⏱️ 3 min - 2
Prepare the chips: Peel the potatoes and cut them into thick, even chips, about 1 cm thick. Place the cut chips in a large bowl and cover with cold water to prevent browning and remove excess starch. Let them soak for at least 10 minutes.
⏱️ 15 min - 3
Par-cook the chips: Drain the soaked chips very well. Bring a large pot of salted water to a boil. Add the drained chips and boil for 5 minutes until slightly tender but still firm. Drain them thoroughly and spread them on a clean kitchen towel or wire rack to dry completely. This step is crucial for crispy chips.
⏱️ 10 min - 4
Prepare the batter: In a large bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon salt, and turmeric powder. Gradually pour in the cold beer and soda water, whisking until the batter is smooth and lump-free. Do not overmix; a few small lumps are fine.
⏱️ 5 min - 5
First fry the chips: Heat the oil in a deep fryer or large heavy-bottomed pot to 130°C. Carefully add the par-cooked chips in batches, ensuring not to overcrowd the pot. Fry for 5 minutes until they are pale and cooked through but not browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet to cool.
⏱️ 8 min•🌡️ 130 - 6
Fry the fish: Increase the oil temperature to 180°C. While the oil heats, dip each seasoned cod fillet into the prepared batter, ensuring it's fully coated. Let any excess batter drip off. Carefully lower one or two pieces of battered fish into the hot oil (depending on the size of your pot). Fry for 5-7 minutes, turning once, until golden brown, crispy, and cooked through. The internal temperature of the fish should reach 63°C. Remove the fried fish and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 7 min•🌡️ 180 - 7
Second fry the chips: Once all the fish is fried, return the cooled chips to the oil, which should still be at 180°C. Fry for another 2-3 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and season immediately with salt.
⏱️ 5 min•🌡️ 180 - 8
Serve: Arrange the crispy fish and golden chips on serving plates. Garnish with fresh chopped parsley. Serve immediately with tartar sauce or your preferred condiment.
⏱️ 2 min