Fish and Chips (British Beer-Battered Cod)
In short: Crisp beer-battered cod with thick, fluffy chips fried twice, served with malt vinegar, lemon and tartare sauce, just like a British chip shop. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 700 kcal
Fish and chips is Britain's best-known takeaway, a piece of fresh white fish in crisp batter with thick potato chips, eaten with salt and malt vinegar. The key is cold batter, hot oil and chips that are fried twice, first to cook them through, then to crisp them. Cod and haddock are the usual fish. At home, a deep heavy pot and a thermometer give you results close to a good chip shop.
Instructions
- Soak the chips in cold water for 30 minutes to remove surface starch, then drain and dry them thoroughly in a clean towel.
- Heat the oil in a deep heavy pot, no more than half full, to 140°C (285°F). Fry the chips in 2 batches for 6 to 8 minutes until soft but still pale. Drain on a rack.
- Heat the oven to 120°C (250°F) to keep the fish warm. Whisk the 150 g of flour, baking powder and salt, then whisk in the cold lager until the batter is smooth and as thick as double cream.
- Raise the oil to 190°C (375°F). Pat the fish dry, season with salt and dust lightly with the extra flour so the batter sticks.
- Dip a fillet in the batter, let the excess drip off, then lower it into the oil away from you. Fry 2 fillets at a time for 6 to 8 minutes, turning once, until deep golden and the fish reaches 63°C (145°F).
- Drain the fish on a rack and keep it warm in the oven. Let the oil climb back to 190°C (375°F).
- Fry the chips again in batches for 3 to 4 minutes until golden and crisp. Drain and sprinkle with salt.
- Serve at once with malt vinegar, lemon wedges, tartare sauce and mushy peas.
Tips
- Keep the batter ice cold and use it as soon as it is mixed. The cold fizz makes a light, crisp crust, and sparkling water works as well as lager.
- Use a thermometer and never fill the pot more than halfway. Dry the potatoes and fish well, since water makes hot oil spit. Keep a lid nearby to smother flames, and never put water on an oil fire.
Questions and answers
What is the best fish for fish and chips?
Cod and haddock are the classic choices in Britain, with firm white flakes that stay moist inside the batter. Pollock, hake and plaice also work well.
Can I bake fish and chips instead of frying?
You can bake breaded fish and chips at 220°C (425°F) for 20 to 25 minutes, but a wet batter needs deep frying to set. For an oven version, use a breadcrumb coating instead.
What do you serve with fish and chips?
Malt vinegar, salt, lemon, tartare sauce and mushy peas are the classic extras in Britain. Curry sauce is another popular choice at many chip shops.
How long does it take to make Fish and Chips (British Beer-Battered Cod)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Fish and Chips (British Beer-Battered Cod)?
About 700 kcal per serving, with 41 g of protein, 80 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 80 g |
| Fat | 24 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
