Get ready to transform your kitchen into a classic British pub with this mouthwatering Beer Battered Cod and Chips recipe that promises a golden, crispy exterior and tender, flaky fish inside! Whether you're a seafood lover or just craving a comfort food adventure, this dish will transport you straight to the coastal towns of the UK with its irresistible crunch and flavor. Prepare to impress your family and friends with a restaurant-quality meal that's surprisingly easy to make at home!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 cod fillets
- 1 cup all-purpose flour
- 1 cup beer
- 1 tsp baking powder
- Salt to taste
- Vegetable oil for frying
- 4 large potatoes, cut into chips
Instructions
- Prepare the potatoes by washing and cutting them into evenly sized chips (approximately 1/2 inch thick). Soak the cut potatoes in cold water for 30 minutes to remove excess starch, which will help achieve crispier chips.
- Drain the potato chips and pat them completely dry with paper towels. This is crucial to ensure they crisp up properly when frying.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to distribute the ingredients evenly.
- Gradually pour in the cold beer while whisking to create a smooth, lump-free batter. The beer should be cold to ensure a light and crispy coating.
- Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain consistent oil temperature.
- First, fry the potato chips in batches. Carefully add chips to the hot oil and fry for 3-4 minutes until they are golden and crispy. Remove and drain on paper towels, then season with salt.
- Pat the cod fillets dry with paper towels and season lightly with salt.
- Dip each cod fillet into the beer batter, ensuring it's completely coated. Allow excess batter to drip off.
- Carefully lower the battered cod into the hot oil, frying 1-2 pieces at a time to avoid overcrowding. Cook for 4-5 minutes, turning once, until the batter is golden brown and the fish is cooked through.
- Remove the fried fish and drain on paper towels to remove excess oil. Season with additional salt if desired.
- Serve the hot, crispy cod and chips immediately with traditional accompaniments like malt vinegar, tartar sauce, or mushy peas.
Tips
- Beer Temperature Matters: Use cold beer to ensure a lighter, crispier batter. The colder the beer, the better the batter's texture.
- Potato Preparation is Key: Soaking potato chips in cold water removes excess starch, guaranteeing maximum crispiness.
- Oil Temperature Control: Maintain a consistent 350°F (175°C) for perfect frying. Use a thermometer to check and adjust heat.
- Don't Overcrowd the Fryer: Fry fish and chips in small batches to maintain oil temperature and ensure even cooking.
- Pat Ingredients Dry: Remove excess moisture from fish and potatoes before battering and frying to achieve a crisp exterior.
- Serve Immediately: Cod and chips are best enjoyed hot and fresh, so time your cooking to serve right away.
- Optional Flavor Boosters: Experiment with adding herbs like parsley or dill to your batter for extra flavor.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 35g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 95mg