Dinner · 50 min · british

Fish and Chips

A British dinner built around cod fillets and all-purpose flour — on the table in 50 minutes. The macros do the talking: 40g protein, 72g carbs, and 57g fat in every 1030-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 Cod fillets
• 1.5 cups All-purpose flour
• 1 cup Beer
• 1 tsp Baking powder
• 4 Russet potatoes
• 6 cups Vegetable oil
• 0.25 cup Malt vinegar
• 0.5 cup Tartar sauce

Steps

1. Cut the potatoes into thick chips — chunky, not skinny — and soak in cold water 30 minutes to rinse off surface starch. This is what makes them fluffy inside.
2. Make the batter: whisk the flour, baking powder, and a teaspoon of salt with the cold beer until just combined. Lumps are fine; overmixing makes it heavy. Keep it cold until frying.
3. Fry the chips first at 325°F for 6 to 7 minutes until soft but pale, then drain and crank the oil to 375°F. This double-fry is the whole secret.
4. Pat the cod completely dry, dredge in flour, then dip in the batter and lower into the hot oil. Fry 6 to 8 minutes until deep golden and the batter is audibly crisp.
5. Refry the chips at 375°F for 3 minutes until golden. Serve everything immediately with malt vinegar, tartar sauce, and salt — wrapped in paper if you want the full chippy experience.

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