Beer-Battered Fish and Chips

Ingredients

• 300 g Cod fillets (skinless, boneless; cut into 2 equal pieces)
• 120 g Egg whites (about 4 large egg whites)
• 100 g All‑purpose flour (plus extra for dusting fish)
• 1 tsp Baking powder (helps batter rise)
• 1 tsp Curry powder (adds subtle warmth and colour)
• 160 ml Light lager beer (cold; any pale ale works)
• 200 ml Sunflower oil (for shallow frying; high smoke point)
• 2 large Waxy potatoes (peeled and cut into thin, uniform sticks)
• 30 g Cornflakes (optional, crushed for extra crunch in batter)
• 60 g Crème fraîche (base for tartar sauce)
• 30 g Mayonnaise (adds richness to sauce)
• 1 tbsp Gherkins (pickles) (finely chopped)
• 1 tsp Capers (rinsed and chopped)
• 1 tsp Lemon juice (freshly squeezed)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the potatoes

   Peel the waxy potatoes and cut them into thin, uniform sticks (about 1 cm thick). Rinse under cold water, then pat completely dry with a kitchen towel and a sheet of paper towel.

   Time: PT10M

2. Make the tartar sauce (optional, can be made ahead)

   In a small bowl combine crème fraîche, mayonnaise, chopped gherkins, capers, lemon juice, salt and pepper. Mix until smooth. Refrigerate until needed.

   Time: PT5M

3. Whisk egg whites to soft peaks

   Place the egg whites in a clean bowl and whisk until soft peaks form – the whites should hold a gentle mound when the whisk is lifted.

   Time: PT3M

4. Prepare the batter

   In a separate bowl sift together flour, baking powder and curry powder. Make a well, pour in the cold beer, then gently fold in the whisked egg whites until the batter is smooth and slightly airy. If using, fold in crushed cornflakes for extra crunch.

   Time: PT4M

5. Season and dust the fish

   Pat the cod fillets dry, season lightly with salt and pepper, then dust each piece in a little flour – this helps the batter adhere.

   Time: PT2M

6. Heat the oil

   Add about 1 cm of sunflower oil to the skillet and heat over medium‑high heat until it shimmers (≈180 °C).

   Time: PT3M

   Temperature: 180°C

7. Shallow‑fry the fish

   Carefully lower a fillet into the hot oil. Fry for 3‑4 minutes, turning once, until the batter is golden and crisp. Transfer to the paper‑towel‑lined plate to drain. Repeat with the second fillet.

   Time: PT8M

   Temperature: 180°C

8. Fry the potatoes (first pass)

   Add a handful of dried potato sticks to the same oil (you may need to add a little more oil). Fry for about 3 minutes, just until they start to turn opaque but not browned. Remove and set on paper towels.

   Time: PT3M

   Temperature: 180°C

9. Second fry for crispness

   Increase the heat slightly (≈190 °C). Return the partially cooked potatoes to the oil and fry for another 2‑3 minutes until golden and crisp. Drain on paper towels and season with salt.

   Time: PT3M

   Temperature: 190°C

10. Plate and serve

    Arrange the beer‑battered cod and hot chips on a plate. Serve with the homemade tartar sauce and a wedge of lemon.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

58 g

Fat

28 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cod fillets: Haddock, Pollock
• Instead of Egg whites: Aquafaba (chickpea water)
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Baking powder: Baking soda (use ¼ tsp)
• Instead of Curry powder: Paprika
• Instead of Light lager beer: Sparkling water + a splash of white wine
• Instead of Sunflower oil: Canola oil, vegetable oil
• Instead of Waxy potatoes: Russet potatoes (will be fluffier)
• Instead of Cornflakes: Panko breadcrumbs
• Instead of Crème fraîche: Greek yogurt
• Instead of Mayonnaise: Vegan mayo
• Instead of Gherkins (pickles): Dill relish
• Instead of Capers: Olives, finely chopped
• Instead of Lemon juice: White wine vinegar (½ tsp)

Equipment Needed

• Non‑stick skillet (12‑inch)
• Mixing bowls (2)
• Whisk
• Tongs
• Cutting board
• Chef’s knife
• Kitchen towel or paper towels
• Measuring spoons & cups
• Small saucepan (for sauce) (optional)
• Plate lined with paper towel (draining)

Critical Steps — Do Not Skip

• Whisking egg whites to soft peaks
• Achieving the correct oil temperature (~180 °C) before frying
• Drying the potatoes thoroughly before they hit the oil

Chef Tips from the Video

• Use a very cold lager for the lightest batter
• Season the flour dusting with a pinch of smoked paprika for extra depth
• For extra crunch, press a handful of crushed cornflakes into the batter just before frying

Troubleshooting

Storage

Refrigerator: Cooked fish and chips are best eaten immediately; leftovers can be stored in an airtight container for up to 24 h (re‑heat in oven to regain crispness). Tartar sauce keeps 3 days.

Freezer: Fish can be frozen raw (unbattered) for up to 2 months; thaw before battering. Cooked chips lose crispness when frozen.

Room temperature: Do not leave fried foods at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Tartar sauce can be prepared up to 24 h in advance
• Cut and rinse potatoes ahead of time; keep them in a bowl of cold water and dry just before frying