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
- 4 oz Cod fillets, about 6 oz each
- 2 lb Russet potatoes
- 1 ½ cup All-purpose flour
- ¼ cup Cornstarch
- 1 tsp Baking powder
- 2 tsp Salt
- 1 ¼ cup Cold lager beer
- 8 cup Vegetable oil for frying
- 2 cup Frozen peas
- 2 tbsp Butter
- ½ cup Mayonnaise
- 2 tbsp Dill pickles, minced
- 1 tbsp Capers, minced
- 1 whole Lemon
- 2 tbsp Malt vinegar
Ingredients
Scale
Measurement units
- 4 oz Cod fillets, about 6 oz each
- 2 lb Russet potatoes
- 1 ½ cup All-purpose flour
- ¼ cup Cornstarch
- 1 tsp Baking powder
- 2 tsp Salt
- 1 ¼ cup Cold lager beer
- 8 cup Vegetable oil for frying
- 2 cup Frozen peas
- 2 tbsp Butter
- ½ cup Mayonnaise
- 2 tbsp Dill pickles, minced
- 1 tbsp Capers, minced
- 1 whole Lemon
- 2 tbsp Malt vinegar
Instructions
Prep chips and make tartar sauce
Cut potatoes into 0.5-inch thick sticks. Soak in cold water 20 minutes; drain and dry completely. Mix mayonnaise, pickles, capers, 1 teaspoon lemon juice, and pinch of salt for tartar sauce. Refrigerate.
Ingredients
- potatoes (2 lb)
- mayonnaise (½ cup)
- pickles, minced (2 tbsp)
- capers (1 tbsp)
- lemon juice (1 tbsp)
- salt (¼ tsp)
First fry chips
Heat oil to 325F. Fry chips in batches 5 minutes until cooked through but not browned. Remove to wire rack. Increase oil temperature to 375F.
Equipment
- deep fryer or dutch oven
- thermometer
Ingredients
- vegetable oil (8 cup)
Batter and fry fish
Whisk flour, cornstarch, baking powder, and 1 teaspoon salt. Add cold beer and whisk until just combined; lumps are fine. Pat fish dry and season with 0.5 teaspoon salt. Dip in batter, let excess drip. Fry at 375F for 5 to 6 minutes until golden and crispy. Drain on wire rack.
Equipment
- deep fryer or dutch oven
- thermometer
Ingredients
- flour (1 ½ cup)
- cornstarch (¼ cup)
- baking powder (1 tsp)
- salt (1 ½ tsp)
- cold beer (1 ¼ cup)
- cod fillets (4 oz)
Finish the chips and peas, serve
Fry chips again at 375F for 3 to 4 minutes until golden and crispy. Season with remaining salt. Cook peas in salted water; drain. Mash roughly with butter for mushy peas. Serve fish and chips with mushy peas, tartar sauce, lemon wedges, and malt vinegar.
Equipment
- deep fryer or dutch oven
Ingredients
- salt (¼ tsp)
- peas (2 cup)
- butter (2 tbsp)
- lemon wedges (2 whole)
- malt vinegar (2 to taste)
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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