Fish and Chips
Beer-battered fried cod with crispy chunky chips and mushy peas.
Seafood
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cod or haddock fillets
- 1 cup flour, plus extra for dredging
- 1 cup cold beer
- 1 tsp baking powder
- 4 large potatoes, cut into thick chips
- 1 cup frozen peas, for mushy peas
- Oil, for frying
- Malt vinegar, to serve
Steps
- Whisk flour, beer, baking powder, and a pinch of salt into a smooth batter; chill 20 minutes.
- Double-fry the chips: first at 150C (300F) for 5-6 minutes until soft but pale, drain.
- Heat oil to 190C (375F). Dredge fish in flour, dip in batter, fry until golden and crisp, 6-8 minutes.
- Fry the chips again at 190C (375F) until golden and crisp, 3-4 minutes. Drain and salt both.
- Boil peas until tender, mash roughly with butter and salt for mushy peas.
- Serve fish and chips hot with mushy peas and malt vinegar.