Fish and Chips

Indulge in classic British fish and chips, featuring crispy battered cod served with golden fries. Perfect for a cozy weeknight dinner or a lively gathering with friends, this dish brings the pub experience home.

• 4 pieces cod fillets
• 1 cup all-purpose flour
• 1 cup beer
• 1 teaspoon baking powder
• 4 large potatoes
• to taste salt salt
• to taste oil vegetable oil

Method

1. 1

   Peel the potatoes and cut them into thick strips. Rinse the chips in cold water and pat dry with a kitchen towel.

2. 2

   Heat vegetable oil in a deep fryer or a large pot to 160°C (320°F). Fry the chips in batches for about 5-6 minutes until they are soft but not colored. Remove and drain on paper towels.

3. 3

   In a bowl, mix the flour, baking powder, and a pinch of salt. Gradually whisk in the beer until the batter is smooth and thick.

4. 4

   Increase the oil temperature to 180°C (360°F). Dip each fish fillet into the batter, allowing excess to drip off, and carefully lower them into the hot oil.

5. 5

   Fry the fish for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towels. Season with salt.

6. 6

   Increase the oil temperature again and return the pre-fried chips to the oil for an additional 2-3 minutes to crisp them up.

7. 7

   Serve the hot fish and chips with malt vinegar and tartar sauce, if desired.