JesseEatzCrispy, golden beer-battered cod served alongside double-fried russet chips for the ultimate crunch. A classic pub staple refined with professional frying techniques.
Peel and cut potatoes into sticks. Soak in cold water for 20 minutes to remove excess starch. Drain and pat bone-dry with paper towels.
In a bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Slowly whisk in the cold beer until the batter is smooth. Keep the batter cold.
Increase oil temperature to 375°F. Dust cod fillets lightly in a little extra flour, then dip into the beer batter, letting excess drip off.
Heat oil in a deep pot or fryer to 325°F. Fry potatoes in batches for 4-6 minutes until pale and soft. Remove and drain on a wire rack.
Carefully lower fish into the oil. Fry for 4-6 minutes, turning once, until the crust is deep golden brown and the fish is cooked through. Drain on a wire rack.
Return the par-fried chips to the 375°F oil. Fry for 2-3 minutes until golden brown and very crispy. Season immediately with salt.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.