Beer-Battered Fish and Chips (Cod)

Ingredients

Beer Batter

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 cup cold lager beer

Fish

• 1.5 lbs cod fillets, cut into 4 pieces
• Salt, pepper
• 1/2 cup flour for dredging
• Neutral oil for deep frying (3" deep)

Chips

• 2 lbs russet potatoes, cut into 1/2" thick fries
• Oil for frying
• Salt, malt vinegar

Accompaniments: Tartar sauce, lemon wedges, mushy peas (optional)

Method

Chips (start first — they take two fries)

1. Soak cut potatoes in cold water 30 min (removes surface starch for crispier fries). Drain, pat very dry.
2. First fry (blanch): Fry at 325°F for 5–6 min until cooked through but pale. Drain on a wire rack.
3. Second fry (crisp): Increase oil to 375°F. Fry again 2–3 min until golden and crispy. Season with salt immediately.

Fish

1. Batter: Whisk flour, baking powder, salt, paprika. Add cold beer, whisk until smooth (a few lumps are fine — don't overmix).
2. Dredge and dip: Season cod with salt and pepper. Dredge in flour, shake off excess. Dip in batter, letting excess drip off.
3. Fry: Heat oil to 375°F. Fry fish 4–5 min, turning once, until deeply golden and crispy. Drain on a wire rack.
4. Serve immediately with chips, tartar sauce, lemon wedges, and malt vinegar.

What You're Practicing

• Beer batter: carbonation + cold temperature = lighter, crispier coating
• Double-fry method for chips: first fry cooks the interior, second fry crisps the exterior (the same technique used for French fries worldwide)
• Deep frying temperature control: 325°F for blanching, 375°F for crisping
• Why cold batter matters: the temperature difference between cold batter and hot oil creates more steam = more puff