Battered Cod

Battered cod is a wonderfully simple British classic featuring flaky white fish covered in a light, crisp and golden batter. Served with fluffy homemade chips, tangy tartar sauce, lemon and malt vinegar, it makes a satisfying family meal. The secret is keeping the batter cold, the fish dry and the frying temperature steady.

Prep Time 15

Cook Time 25

Total Time 40

Servings Portions

Ingredients

Battered Cod:

4 large cod fillets about 150–180g each
150 g plain flour
50 g cornflour
1 tsp baking powder
250 ml water cold sparkling
1 tsp salt
½ tsp black pepper
Vegetable oil or sunflower oil, for frying

Serve:

Instructions

Peel the potatoes and cut them into thick chips. Rinse them under cold water, then place them in a bowl of cold water for at least 15 minutes. Drain and dry thoroughly with a clean tea towel.
1 kg potatoes
Pat the cod fillets completely dry with kitchen paper. This is important because excess moisture can make the batter slide away during cooking.
4 large cod fillets
Put the plain flour, cornflour, baking powder, salt and black pepper into a large bowl. Gradually whisk in the cold sparkling water until you have a smooth batter. It should be thick enough to coat the back of a spoon but still flow easily.
150 g plain flour, 50 g cornflour, 1 tsp baking powder, 1 tsp salt, ½ tsp black pepper, 250 ml water
Heat the frying oil to approximately 180°C (350°F). If using a saucepan, never fill it more than halfway with oil and keep the pan on a stable hob.
Vegetable oil
For the best traditional result, cook the chips in two stages. First, fry them at around 150°C (300°F) for 5–7 minutes until softened but not browned. Remove them and drain on a wire rack.
Lightly dust each cod fillet with plain flour, shaking off the excess. Dip it into the batter, making sure it is completely coated.
Carefully lower the battered cod into the hot oil. Cook for approximately 6–8 minutes, turning once if necessary, until the batter is beautifully golden and crisp and the fish is cooked through.
Increase the oil temperature to approximately 180°C (350°F). Fry the chips again for 3–5 minutes until golden, crisp and fluffy inside.
Transfer the cooked cod and chips to a wire rack or a plate lined with kitchen paper. Season the chips with salt while they are still hot.
Salt
Place the crispy cod alongside the golden chips and serve with tartar sauce, lemon wedges and malt vinegar.
Tartar sauce, Lemon wedges, Malt vinegar

Equipment

Notes

Cook's Tips:

Keep the batter cold. Cold sparkling water helps produce a lighter, crisper coating.
Dry the cod well before adding the batter. Damp fish makes it harder for the coating to stick.

Do not overcrowd the fryer or saucepan. Cooking too much at once can dramatically lower the oil temperature.

A wire rack is better than leaving the fish sitting on kitchen paper because it allows steam to escape and helps keep the batter crisp.

Haddock, pollock or coley can be used instead of cod if preferred.

For the best traditional flavour, serve the fish as soon as it comes out of the fryer.

Nutrition