Beer Battered Cod and Chips

Beer Battered Cod and Chips

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

  1. 4 cod fillets
  2. 1 cup all-purpose flour
  3. 1 cup beer
  4. 1 tsp baking powder
  5. Salt to taste
  6. Vegetable oil for frying
  7. 4 large potatoes, cut into chips

Instructions

  1. 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.
  2. Drain the potato chips and pat them completely dry with paper towels. This is crucial to ensure they crisp up properly when frying.
  3. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to distribute the ingredients evenly.
  4. 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.
  5. 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.
  6. 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.
  7. Pat the cod fillets dry with paper towels and season lightly with salt.
  8. Dip each cod fillet into the beer batter, ensuring it's completely coated. Allow excess batter to drip off.
  9. 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.
  10. Remove the fried fish and drain on paper towels to remove excess oil. Season with additional salt if desired.
  11. Serve the hot, crispy cod and chips immediately with traditional accompaniments like malt vinegar, tartar sauce, or mushy peas.

Tips

  1. Beer Temperature Matters: Use cold beer to ensure a lighter, crispier batter. The colder the beer, the better the batter's texture.
  2. Potato Preparation is Key: Soaking potato chips in cold water removes excess starch, guaranteeing maximum crispiness.
  3. Oil Temperature Control: Maintain a consistent 350°F (175°C) for perfect frying. Use a thermometer to check and adjust heat.
  4. Don't Overcrowd the Fryer: Fry fish and chips in small batches to maintain oil temperature and ensure even cooking.
  5. Pat Ingredients Dry: Remove excess moisture from fish and potatoes before battering and frying to achieve a crisp exterior.
  6. Serve Immediately: Cod and chips are best enjoyed hot and fresh, so time your cooking to serve right away.
  7. 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

Pin Recipe Share Email

Share this:

Leave a Comment