British · plate
Crispy Homemade Fish and Chips
Crisp beer-battered cod and fries make a pub-style plate with lemon and tartar sauce.
Cook
Make dinner
- 01
Rinse the cut potatoes and dry them very thoroughly. Heat 3 inches of oil in a Dutch oven to 325°F.
- 02
Fry the potatoes in batches until tender but pale, 4 to 5 minutes. Drain, then raise the oil temperature to 375°F.
- 03
Whisk 1 cup flour, baking powder, 1 teaspoon salt, and the cold lager into a lumpy batter. Dust the dry cod with the remaining flour, dip in batter, and fry until crisp and 145°F in the center, 5 to 7 minutes.
- 04
Fry the potatoes again until deep golden, 2 to 3 minutes. Season immediately and serve with the fish, lemon, and tartar sauce.
Make it work
Useful swaps
- Haddock or pollock can replace cod.
- Use sparkling water instead of lager for an alcohol-free batter.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
