Fish and Chips
A British dinner built around cod fillets and all-purpose flour — on the table in 50 minutes.
1030 calories
40g protein
72g carbs
57g fat
5g fiber
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
- 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.
- 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.
- 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.
- 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.
- 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.