Cod and chips is a quintessential British dish. The rest of the world calls them fish and chips. The addition of beer into the batter equation is always a good decision. It helps the batter maintain its crispy light texture. Many people insist on having mushy peas with them so I have loaded my wife’s recipe for those but don’t tell her!! Served with a side order of ketchup or mayonnaise for a simple but ever so tasty dish. However, Fish and Chips can be eaten on a plate with knife and fork or out of the wrapper with a small wooden spoon like it was meant.
Cod and Chips
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and slice the potatoes into chips.
- Pour sunflower oil into a deep fat fryer or a large solid pan and heat it to 190ºC/375ºF.
- Season the fish fillets on both sides with 1/2 tsp of salt and 1 tsp of pepper.
- Whisk the flour, beer and baking powder gently together until nice and shiny – so that it will stick to the fish.
- Whikst the fish is ready to cook, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and dry.
- Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Gently lower the fish into the oil one by one. Always lower away from you so any splashes hit the kitchen and not you.
- Cook for about 3 - 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove and place on to kitchen paper to remove excess oil. Continue until all the fish is fried.
- When the chips are nice and dry, fry in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp.
- Now transfer the fish to a baking tray and place in the oven for a few minutes to finish cooking. Also keeps them warm while the chips are cooking.
- When the chips are done just drain them on kitchen paper to remove excess oil. Season with salt, and serve with the fish. Enjoy.