Classic Fish and Chips

Name: Classic Fish and Chips
Total time: 55 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/2 lbs cod fillets, cut into 4 pieces; 2 lbs russet potatoes, cut into thick fries; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 1/4 cups cold beer; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 cups vegetable oil, for frying; 1 lemon, cut in wedges

Flaky cod in a shatteringly crisp beer batter served with golden twice-fried chips, just like the British pub original.

55 minutes

Serves 4

Dinner

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Soak the cut potatoes in cold water for 15 minutes, then drain and pat completely dry. Heat the oil in a deep pot to 325 degrees F.

2
Fry the potatoes in batches for 4 to 5 minutes until soft but pale; remove and set aside. Raise the oil temperature to 375 degrees F.
3
Whisk 1 1/4 cups flour, the baking powder, and salt, then stir in the cold beer to make a smooth batter. Spread the remaining 1/4 cup flour on a plate.
4
Pat the cod dry, season with pepper, dredge lightly in flour, then dip into the batter, letting the excess drip off.
5
Fry the cod for 5 to 6 minutes until deep golden and crisp, turning once; the fish should flake easily at 145 degrees F internal. Drain on a wire rack.
6
Return the chips to the 375 degree oil and fry a second time for 2 to 3 minutes until golden and crunchy. Season with salt and serve with the fish and lemon wedges.

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