Classic Fish and Chips
Flaky cod in a shatteringly crisp beer batter served with golden twice-fried chips, just like the British pub original.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Classic Fish and Chips to your week, check it against your household's allergens, and build the shopping list automatically.