Description
Crispy beer-battered cod with fries delivers a classic British pub favorite straight from seaside kitchens. Golden-brown fish and perfectly salted chips create a delightful meal you can easily recreate at home.
Ingredients
Scale
- 1 ½ lbs (680 g) white fish fillets, cut into long pieces
- 1 cup plain flour
- ½ cup corn starch
- 1 ½ tsps baking powder
- 1 cup chilled light beer
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp paprika
- Hot potato fries
- Tartar sauce
- Ketchup
- Fry sauce
- Malt vinegar
Instructions
- Oil Preparation: Heat deep pot with oil to 350°F, maintaining temperature between 350-375°F using a thermometer for perfect frying conditions.
- Fish Preparation: Slice cod into 1-inch strips, thoroughly dry with paper towels, season with salt and pepper, then lightly dust with flour to create optimal batter adherence.
- Batter Creation: Combine flour, cornstarch, baking powder, paprika, salt, and pepper in a mixing bowl. Whisk in chilled beer gradually, creating a smooth, slightly thick consistency that coats fish evenly.
- Frying Process: Carefully dip flour-coated fillets into beer batter, ensuring complete coverage. Gently lower battered fish into hot oil in small batches, rotating occasionally to achieve uniform golden-brown exterior and maintain oil temperature.
- Finishing Touches: Drain fried fish on paper towels, keeping warm in 200°F oven. Use same oil to prepare accompanying french fries if desired. Serve with classic condiments like tartar sauce, ketchup, or malt vinegar to enhance flavor profile.
Notes
- Temperature Control: Maintain consistent 350-375°F oil temperature using a reliable thermometer to guarantee perfectly crispy, golden-brown fish without greasy texture.
- Moisture Removal: Thoroughly pat cod fillets dry with paper towels before flouring to ensure batter adheres properly and creates an extra-crisp coating.
- Batter Consistency: Whisk beer batter until smooth and slightly thick, avoiding overmixing to prevent tough, dense breading that lacks delicate crunchiness.
- Batch Cooking: Fry fish in small groups to prevent oil temperature drop, which can result in soggy, oil-saturated seafood instead of light, crisp exterior.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 5
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg