Beer-battered fried fish with thick-cut fries, mushy peas, and tartar sauce.
Cod is traditional; haddock or pollock work too. Malt vinegar is the traditional condiment.
Use a lager or pale ale for the batter. Chips should be thick-cut, not thin fries.
Ingredients
Scale
Measurement units
- Cod fillets, about 6 oz each
- Russet potatoes
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Cold lager beer
- Vegetable oil for frying
- Frozen peas
- Butter
- Mayonnaise
- Dill pickles, minced
- Capers, minced
- Lemon
- Malt vinegar
Ingredients
Scale
Measurement units
- Cod fillets, about 6 oz each
- Russet potatoes
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Cold lager beer
- Vegetable oil for frying
- Frozen peas
- Butter
- Mayonnaise
- Dill pickles, minced
- Capers, minced
- Lemon
- Malt vinegar
Instructions
Prep chips and make tartar sauce
Prep chips and make tartar sauce
First fry chips
First fry chips
Batter and fry fish
Batter and fry fish
Finish the chips and peas, serve
Finish the chips and peas, serve
Before you cook
Cook notes
- • Cod is traditional; haddock or pollock work too.
- • Use a lager or pale ale for the batter.
- • Malt vinegar is the traditional condiment.
- • Chips should be thick-cut, not thin fries.
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