Beer-Battered Cod Fish and Chips
A classic and comforting dish featuring crispy beer-battered cod served alongside homemade chips, perfect for casual dinners or celebrations.
Ingredients
Fish Ingredients
- 4 fillets cod fillets Fresh, high-quality cod.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt Adjust to taste.
- 1 cup cold beer Choose lager, amber ale, or wheat beer.
- 2 cups vegetable oil For frying, adjust according to your fryer.
Chips Ingredients
- 4 medium Russet potatoes Starchy potatoes ideal for frying.
- to taste salt For seasoning can be added after frying.
Instructions
Preparation of Fish
- Start with fresh, high-quality cod fillets. Rinse them under cold water and pat them dry with paper towels.
- In a mixing bowl, combine flour, baking powder, and salt.
- Gradually mix in cold beer until you achieve a smooth consistency.
- Dip each cod fillet into the batter, ensuring it's evenly coated and let excess batter drip off.
Frying
- In a deep frying pan, heat vegetable oil to 350°F (175°C).
- Carefully place the battered fillets into the hot oil and fry for about 4-5 minutes on each side, or until golden brown.
- Remove the cod from the oil and place them on paper towels to absorb excess oil.
Preparation of Chips
- Peel and slice the Russet potatoes into even strips, about 1/4 inch thick.
- Soak the potatoes in cold water for at least 30 minutes to remove excess starch.
- Drain and dry the potatoes thoroughly with a clean kitchen towel.
- Heat oil in a deep fryer to 350°F (175°C) and fry the potatoes in batches until golden brown and crispy, about 4-5 minutes each batch.
- Remove the chips, drain on paper towels, and season with salt to taste.
Serving
- Serve the crispy beer-battered cod with a generous helping of homemade chips.
- Garnish with a lemon wedge and serve with tartar sauce or malt vinegar.
Notes
To keep fried cod leftovers fresh, cool to room temperature before storing in an airtight container. You can reheat in an air fryer at 350°F for 5-10 minutes to maintain crispiness.