Cod in beer batter and homemade chunky chips

Sometimes you just feel like something super tasty. And there was a delivery of local fish in the butchers this morning. This got me thinking… Cod. Cod would be lovely.  So I picked out a few choice pieces and off home I went.Well it was only fabulous. So here is the recipe I used!

Ingredients:

  • Batter:
    • 3 tbsp cornflour
    • About 170g flour (or enough to bring the flour up to 200g)
    • Almost a full bottle of beer. About 300mls
    • Salt and Pepper
  • For the fish before batter
    • Eh. The fish. 4 thick and chunky cod fillets, try and get good local ones!
    • 4 tbsp flour
    • 1tbsp paprika
    • Sea salt and a pinch of pepper
  • For the chips
    • 2 large potatoes, cut into large chunky pieces
    • Salt and lots of it
    • Paprika
    • Vinegar if you want the proper fish n chips experience

Method

  1. Chips: Put your cut potatoes into a bog bowl of sea salty water. Leave for at least 1/2 an hour
  2. Drain them and dry them well with kitchen paper.
  3. 2 step cooking process.
    1. Heat your oil to about 150 degrees. Fry the potatoes for about 8-10 mins until there’s a bit of a skin formed but they’re not brown. Take them out, leave them in a bowl and set aside until ready to serve your fish.
    2. When ready to serve fish, Heat oil right up to 190, 200 degrees and fry them for about 3-4 minutes until golden brown. Drain on kitchen paper, sprinkle sea salt, paprika, and vinegar (if you choose) on them.
  4. The Fish: Make sure all bones are out of your cod fillets.
  5. Put your flour, paprika, salt and pepper on a plate. Dust your fillets with the mix and shake off any excess. Set aside.
  6. Mix batter- add the beer to the dry ingredients and give it a mix. It can be a little lumpy.
  7. Heat oil to about 180degrees
  8. Take each piece of fish (I do two at a time), dip one at a time into the batter and put directly into the hot oil immediately (careful of splashes)
  9. Fry for about 6-10 mins depending on thickness of fillet. The batter should be golden brown and the fish crispy and yum. Repeat with all fillets, keeping the others warm in a warming oven (but not for too long or they’ll get soggy)
  10. Look at those bubbles in the batter. Lovely stuff!
  11. Serve with your freshly cooked chips, some mushy peas and a big wedge of lemon and enjoy!

Use any remaining batter to make awesome onion rings! Dip in em flour mix, batter, and fry! Yum 🙂

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