What’s the Best British Pub Classic Dish?

Ingredients

• 600 g Cod Fillets (cut into 4 equal pieces, skinless, fresh or thawed frozen)
• 120 g All-Purpose Flour (for batter, sifted)
• 5 g Baking Powder (about 1 tsp, helps batter puff)
• 5 g Salt (1 tsp for batter, plus extra for seasoning chips)
• 2 g Black Pepper (½ tsp freshly ground)
• 240 ml Cold Beer (lager or pale ale, chilled)
• 1 Egg (large, at room temperature)
• 2000 ml Beef Dripping (for deep‑frying, gives authentic flavor)
• 800 g Maris Piper Potatoes (peeled and cut into thick chips)
• 30 ml Malt Vinegar (for serving, optional drizzle)
• 120 g Tartar Sauce (store‑bought or homemade)

Instructions

1. Prepare the Potatoes

   Peel the potatoes and cut them into thick chips (about 1‑cm thick). Rinse under cold water, then soak in a bowl of cold water for 15 minutes to remove excess starch.

   Time: PT15M

2. Heat the Frying Fat

   Add the beef dripping to the pot, filling it no more than half full. Heat over medium‑high heat until it reaches 180°C (350°F). Use the thermometer to monitor temperature.

   Time: PT10M

   Temperature: 180°C

3. Make the Beer Batter

   In a mixing bowl, whisk together the flour, baking powder, salt, and pepper. Add the egg and slowly pour in the cold beer while whisking until the batter is smooth and slightly thick, like a pancake batter.

   Time: PT5M

4. First Fry the Chips (Blanch)

   Drain and pat the potato chips dry. Fry them in batches for about 5 minutes, or until they are just beginning to soften but not colored. Remove with a slotted spoon and let drain on the wire rack.

   Time: PT5M

   Temperature: 180°C

5. Increase Oil Temperature

   Raise the oil temperature to 190°C (375°F) for the final fry.

   Time: PT2M

   Temperature: 190°C

6. Second Fry the Chips

   Return the blanched chips to the hot oil and fry for 3‑4 minutes, or until golden and crisp. Remove and drain on the wire rack, sprinkling with a pinch of salt.

   Time: PT4M

   Temperature: 190°C

7. Prepare and Fry the Cod

   Pat the cod fillets dry, then lightly dust each piece with a little flour (helps batter adhere). Dip the fillets into the beer batter, allowing excess to drip off, and carefully lower them into the 190°C oil. Fry for 4‑5 minutes, turning once, until the batter is deep golden and the fish is cooked through.

   Time: PT5M

   Temperature: 190°C

8. Drain and Serve

   Remove the fish and chips with a slotted spoon, place on the wire rack to drain excess oil. Serve immediately with malt vinegar drizzled over the chips and tartar sauce on the side.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

30g

Carbohydrates

80g

Fat

35g

Fiber

5g