Battered Cod and Chips

Battered Cod and Chips is a classic British dish featuring crispy, golden-battered cod fillets served alongside fluffy, golden chips. With a light, crunchy exterior and tender, flaky fish within, it’s the ultimate comfort meal. Perfect with a squeeze of lemon and a side of tartar sauce.

Prep Time 20

Cook Time 25

Total Time 45

Servings People

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

To Serve:

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

Tip:
For extra-crispy batter, ensure your sparkling water is ice-cold and avoid over-mixing the batter.

Nutrition