Battered Cod and Chips is a true British institution. A crisp, golden coating encasing tender, flaky fish, served alongside piping hot chips. This beloved dish has stood the test of time, a staple in seaside towns and bustling cities alike. Whether enjoyed wrapped in newspaper with a dash of salt and vinegar or presented on a plate with a side of mushy peas, it captures the essence of classic British comfort food.
The beauty of Battered Cod and Chips lies in its simplicity. Fresh cod, with its mild and delicate flavour, is ideal for frying. The batter, light and airy, provides the perfect contrast to the succulent fish. Every bite is a delightful mix of crunch and tenderness. Accompanied by golden chips, crisp on the outside and fluffy within, the pairing is a masterclass in texture and taste.
Traditionally, this meal is served with a generous splash of malt vinegar and a sprinkle of salt. For those seeking a touch more indulgence, a dollop of tartar sauce or a spoonful of curry sauce can elevate the experience. Some may even opt for a pickled onion or a gherkin on the side, adding a tangy twist.
While cod remains the quintessential choice, there are plenty of other fish that work wonderfully in this dish. Haddock, for instance, offers a slightly sweeter flavour with a firmer texture. It’s a common alternative and is often preferred in certain coastal regions. Plaice, with its soft, buttery taste, also fries up beautifully, while pollock serves as a sustainable and budget-friendly option without sacrificing flavour.
For those seeking an even richer taste, hake is a fantastic contender. Its delicate flesh and mild flavour complement the crisp batter perfectly. Whiting, another underrated gem, is light and flaky, making it an excellent substitute for cod. Each variety brings its own unique character to the plate, allowing for a personalised twist on the traditional meal.
Whether enjoyed by the sea with the breeze in your hair or at the local chippy on a Friday night, Battered Cod and Chips is a dish that brings joy with every bite. Pair it with a classic cup of English tea or a cool glass of lager for the ultimate British experience. It’s a meal that celebrates the simple pleasures of good food, made even better with great company. So next time you’re craving that comforting crunch, remember there’s always room to explore new fishy favourites within this cherished tradition.
Battered Cod and Chips
Ingredients
For the Fish and Batter:
- 4 large cod fillets about 150g each
- 140 g plain flour
- 50 g cornflour
- 1 tsp baking powder
- 200 ml cold water sparkling
- salt to taste
- pepper to taste
- vegetable oil for frying
For the Chips:
- 4 large potatoes Maris Piper or King Edward
- Vegetable oil for frying
- salt to taste
Instructions
- Peel and cut the potatoes into thick chips. Rinse under cold water to remove excess starch.4 large potatoes
- Pat dry with a clean towel.
- Heat oil in a deep fryer or large pan to 130°C (266°F). Fry the chips in batches for 8-10 minutes until soft but not coloured.vegetable oil
- Remove and drain on kitchen paper. Increase the oil temperature to 180°C (356°F) for the final fry.
- In a large bowl, whisk together the flour, cornflour and baking powder. Season with salt and pepper.140 g plain flour, 50 g cornflour, 1 tsp baking powder, salt, pepper
- Gradually add the sparkling water, whisking until you have a smooth batter.200 ml cold water
- Lightly dust the cod fillets with flour to help the batter stick.4 large cod fillets
- Dip each fillet into the batter, ensuring it is well-coated.
- Carefully lower the fish into the hot oil and fry for 6-8 minutes until golden and crispy. Cook in batches to avoid overcrowding.Vegetable oil
- Drain on kitchen paper.
- Return the chips to the fryer at 180°C and fry for a further 3-4 minutes until golden and crisp.
- Drain and sprinkle with salt.salt
- Plate up the crispy battered cod with a generous serving of chips.
- Serve with malt vinegar, lemon wedges, mushy peas or tartar sauce. Enjoy!Malt vinegar, lemon wedges, Tartar sauce, mushy peas
Notes
For extra-crispy batter, ensure your sparkling water is ice-cold and avoid over-mixing the batter.
18 comments
I tried this with haddock instead of cod, and it was delicious.
The batter stayed crispy even after a few minutes, and the fish was melt-in-the-mouth good. Paired it with a lemon wedge and a sprinkle of salt. Perfection.
I substituted pollock for cod to make it a bit more budget-friendly, and it worked a treat!
The batter was golden and crispy, and the fish was so moist. The chips were spot on – so much better than shop-bought ones.
The fish was perfectly cooked, and the chips were golden and delicious. Adding tartar sauce on the side was a great choice.
Best homemade fish and chips I’ve ever made.
The chips were perfectly cooked, crispy on the outside and fluffy within. A true British classic from my kitchen.
The batter was light and crisp, and the fish flaked beautifully. Served it with mushy peas for the full experience.
My family loved every bite which is a first.
Such a lovely recipe and so full of flavour.
Not buying from a shop again. These were far better and cooked to how I like them.
I loved how light and airy the batter was. The sparkling water really made a difference.
Absolutely nailed it with this recipe. The batter was perfectly seasoned, and the chips were just like the ones from a proper fish and chip shop.
Absolutely fantastic! The cod was perfectly crispy on the outside and flaky on the inside. Paired with the golden chips, it felt like a seaside treat right at home.
This recipe brought back memories of enjoying fish and chips by the coast.
I used whiting instead of cod, and it was excellent! The fish was flaky, and the batter gave it a lovely crunch. The chips were spot on too.
This was so easy to follow, and the results were amazing.
The cod was tender and the batter had just the right crunch. The malt vinegar added a nice tang too.