Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.2 kg (2.6 lb) floury potatoes (Russet, Maris Piper, or Yukon Gold)
- 800 g (1.75 lb) skinless cod fillets, cut into 8 pieces
- Vegetable or canola oil, about 1.5–2 L, for deep-frying
- 200 g (about 1 2/3 cups) all-purpose flour, divided
- 35 g (1/4 cup) cornstarch
- 1 1/2 tsp baking powder
- 330 ml (11 fl oz) cold lager or pale ale
- Salt and black pepper
- 1 tsp paprika (optional, for color)
- 150 g (2/3 cup) mayonnaise
- 60 g (1/4 cup) Greek yogurt or sour cream
- 2 tbsp chopped dill pickles or cornichons
- 1 tbsp chopped capers
- 1 tbsp finely minced shallot or red onion
- 2 tbsp chopped fresh parsley or dill
- 1–2 tbsp fresh lemon juice
- 2 lemons, cut into wedges, to serve
- Malt vinegar, to serve (optional but classic)
Do This
- 1. Cut potatoes into thick chips; rinse, then simmer in salted water 7–8 minutes until just tender on the outside. Drain, steam-dry on a tray, then chill 20–30 minutes.
- 2. First fry chips at 150°C / 300°F in batches for 4–5 minutes until pale and tender but not browned. Drain and chill again while you make sauce and batter.
- 3. Stir together mayonnaise, yogurt, pickles, capers, onion, herbs, lemon juice, mustard, salt, and pepper. Chill tartar sauce.
- 4. Pat cod dry. Season 1/3 cup flour with salt and pepper for dredging. Whisk remaining flour with cornstarch, baking powder, salt, pepper, and paprika; whisk in very cold beer to a thick, pourable batter.
- 5. Heat oil to 190°C / 375°F. Dust cod in seasoned flour, dip in batter, and fry in batches 5–7 minutes until deep golden and crisp. Keep warm in a low oven.
- 6. Increase oil to 190°C / 375°F again and fry chips a final time for 3–4 minutes until deeply golden and very crisp. Drain and salt immediately.
- 7. Serve hot fish and chips with tartar sauce, lemon wedges, and malt vinegar.
Why You’ll Love This Recipe
- Thick, flaky cod wrapped in a shatteringly crisp, golden beer batter.
- Triple-cooked fries that stay crunchy on the outside and fluffy in the middle.
- Bright, homemade tartar sauce that takes minutes and tastes far better than store-bought.
- A full pub-style fish and chips experience at home, with clear, step-by-step guidance.
Grocery List
- Produce: Floury potatoes (Russet, Maris Piper, or Yukon Gold), 2 lemons, fresh parsley and/or dill, 1 small shallot or red onion.
- Dairy: Greek yogurt or sour cream (full-fat works best).
- Pantry: Skinless cod fillets, all-purpose flour, cornstarch, baking powder, mayonnaise, dill pickles or cornichons, capers, Dijon mustard, vegetable or canola oil, lager or pale ale, malt vinegar, fine sea salt, black pepper, paprika (optional).
Full Ingredients
For the Triple-Cooked Chips
- 1.2 kg (2.6 lb) floury potatoes (Russet, Maris Piper, or Yukon Gold)
- 2 tsp fine sea salt (for boiling water)
- Vegetable or canola oil, about 1.5–2 L, for deep-frying (enough for 5–7.5 cm / 2–3 inches depth in your pot)
- Fine sea salt, to season after frying
- Flaky sea salt, for serving (optional)
- Malt vinegar, for serving (optional but traditional)
For the Beer-Battered Cod
- 800 g (1.75 lb) skinless, boneless cod fillets, cut into 8 even pieces
- 200 g (about 1 2/3 cups) all-purpose flour, divided:
- – 150 g (1 1/4 cups) for the batter
- – 50 g (1/3 cup) for dredging
- 35 g (1/4 cup) cornstarch
- 1 1/2 tsp baking powder
- 1 1/2 tsp fine sea salt (divided between batter and dredging flour)
- 1 tsp freshly ground black pepper (divided between batter and dredging flour)
- 1 tsp paprika (optional, for color and gentle warmth)
- 330 ml (11 fl oz) very cold lager or pale ale (1 standard bottle or can), plus a splash more if needed to adjust consistency
For the Tartar Sauce
- 150 g (2/3 cup) mayonnaise
- 60 g (1/4 cup) full-fat Greek yogurt or sour cream
- 2 tbsp finely chopped dill pickles or cornichons
- 1 tbsp capers, drained and finely chopped
- 1 tbsp finely minced shallot or red onion
- 2 tbsp finely chopped fresh flat-leaf parsley and/or dill
- 1/2 tsp Dijon mustard
- 1–2 tbsp freshly squeezed lemon juice (to taste)
- Salt and freshly ground black pepper, to taste
To Serve
- 2 lemons, cut into wedges
- Extra chopped fresh parsley or dill, for garnish (optional)
- Malt vinegar, for sprinkling over the chips
Step-by-Step Instructions
Step 1: Prep and Parboil the Potatoes
Peel the potatoes if you like (leaving the skin on gives a rustic feel) and cut them into thick chips: about 1.5–2 cm (1/2–3/4 inch) wide and 6–8 cm (2 1/2–3 inches) long. Try to keep the pieces as even as possible so they cook at the same rate.
Place the cut potatoes in a large bowl, cover with cold water, and swish them around to remove surface starch. Drain, then refill with fresh cold water and let them soak for 10–20 minutes if you have time. This helps keep the fries crisp.
Bring a large pot of water to a boil and add 2 tsp salt. Drain the potatoes and carefully add them to the boiling water. Reduce to a gentle simmer and cook for 7–8 minutes, until the edges are just starting to soften and roughen but the potatoes are not falling apart. A knife should meet slight resistance in the center.
Drain very carefully, then spread the potatoes in a single layer on a baking sheet. Let them steam-dry for 5–10 minutes at room temperature, then place the tray in the fridge (or freezer for faster chilling) for about 20–30 minutes, until the surfaces look dry and the chips feel firm. This drying step is key for very crisp fries.
Step 2: First Fry the Chips (Low-Temperature Fry)
Pour vegetable or canola oil into a deep, heavy-based pot or deep fryer to a depth of 5–7.5 cm (2–3 inches), making sure the pot is no more than half full. Heat the oil to 150°C (300°F). Use a thermometer for accuracy; it makes a big difference.
Working in batches to avoid crowding, gently lower a portion of the chilled potatoes into the hot oil. Fry for 4–5 minutes, until they look slightly translucent and tender but still very pale with little or no browning. Adjust the heat to keep the oil close to 150°C / 300°F.
Use a slotted spoon or spider to lift the semi-cooked chips onto a wire rack set over a tray or onto paper towels. Repeat with the remaining batches, allowing the oil to come back up to temperature between each one.
Once all the chips are blanched, let them cool to room temperature, then chill them again in the fridge or freezer for another 20–30 minutes while you make the tartar sauce and batter. This is the second stage of the triple-cook, and it helps dry the centers and lock in that fluffy interior.
Step 3: Make the Tartar Sauce
While the chips chill, make the tartar sauce. In a small bowl, combine the mayonnaise, Greek yogurt or sour cream, chopped pickles, chopped capers, minced shallot or red onion, chopped parsley and/or dill, and Dijon mustard.
Add 1 tbsp of lemon juice, a pinch of salt, and a few grinds of black pepper. Stir well, then taste. Add more lemon juice, salt, or pepper if needed to balance the richness of the mayo. The sauce should be tangy, creamy, and well seasoned, with little pops of pickle and caper through it.
Cover and refrigerate until serving time. The flavors will continue to meld as it chills.
Step 4: Prepare the Cod and Beer Batter
Pat the cod pieces very dry with paper towels; moisture will stop the batter from sticking and crisping properly. If the fillets are very thick, you can cut them so they are roughly all the same thickness for even cooking.
In a shallow dish, place the 50 g (1/3 cup) flour for dredging. Season it with about 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine. This seasoned flour will help the batter cling to the fish.
In a large mixing bowl, whisk together the remaining 150 g (1 1/4 cups) flour, the cornstarch, baking powder, 1 tsp salt, 3/4 tsp black pepper, and the paprika (if using). Slowly pour in most of the very cold beer while whisking, until you have a thick, smooth, pourable batter, similar to heavy cream or a loose pancake batter. You may not need all the beer, or you might need a splash more; adjust as needed.
Try not to over-whisk; a few small lumps are fine and can actually help texture. Place the bowl in the fridge, or stand it inside a larger bowl filled with ice, to keep the batter as cold as possible while you heat the oil for frying the fish.
Step 5: Fry the Beer-Battered Cod
Carefully strain the frying oil if it contains many potato bits, or simply skim off any loose pieces with a spider or slotted spoon. Heat the oil to 190°C (375°F). Again, a thermometer is extremely helpful here.
Working one piece at a time, lightly coat the cod in the seasoned dredging flour, shaking off any excess. Dip the floured cod into the cold beer batter, turning to coat fully, then lift and let the excess batter drip back into the bowl. You want a generous but not overly thick coating.
Gently lower the battered fish into the hot oil, letting it slip away from you to avoid splashes. Do not overcrowd the pot; fry 3–4 pieces at a time, depending on the size of your pot.
Fry for 5–7 minutes, turning once or twice, until the batter is a deep golden brown and crisp and the fish is opaque and flakes easily. The internal temperature of the fish should be about 60°C (140°F). Adjust the heat as needed to keep the oil close to 190°C / 375°F.
Transfer the cooked fish to a wire rack set over a baking sheet or to a tray lined with paper towels. Sprinkle lightly with a pinch of salt while hot. Keep the fish warm in a low oven at 90–100°C (195–210°F) while you fry the remaining pieces and finish the chips.
Step 6: Final Fry for Ultra-Crisp Chips
Once the fish is all fried and resting in the warm oven, bring the oil back up to 190°C (375°F). Take the chilled, twice-cooked chips out of the fridge or freezer.
Fry the chips in batches again, this time for 3–4 minutes per batch, or until they are a deep, even golden color with a crisp exterior and tiny blisters on the surface. They should feel very crisp when tapped but still soft and fluffy inside.
Lift each batch out of the oil and drain briefly on a wire rack or paper towels. Immediately season generously with fine sea salt and a pinch of flaky salt if you like. Repeat with the remaining batches, making sure the oil comes back up to temperature each time.
Step 7: Plate Up and Serve
Arrange a generous portion of chips on each plate or in a shallow bowl, then top with 2 pieces of beer-battered cod per person. Add a lemon wedge or two on the side and a spoonful (or ramekin) of tartar sauce. Sprinkle the fish and chips with a little chopped fresh parsley or dill for color, if you like.
Serve immediately while everything is hot and crisp. Offer malt vinegar for the chips and extra lemon wedges at the table. Enjoy your pub-style beer-battered cod fish and chips straight away for the very best texture.
Pro Tips
- Keep everything dry. Moisture is the enemy of crispness. Dry the potatoes well after boiling and the fish very well before dredging. Let the chips air-dry and chill between each stage.
- Cold batter, hot oil. The bigger the temperature contrast, the crisper the coating. Keep the beer and batter cold, and fry only when the oil is truly at 190°C / 375°F.
- Do not overcrowd the pot. Fry in small batches so the oil temperature does not drop too much. Crowding leads to soggy batter and oily chips.
- Use the right potatoes. Floury varieties like Russet, Maris Piper, or Yukon Gold give the fluffiest centers and crispiest outsides for fries.
- Taste and adjust the tartar sauce. The sauce should be bright enough to cut through the richness of the fried fish. Add lemon, salt, or pickles to balance it to your taste.
Variations
- No-beer version: Replace the lager with very cold sparkling water or club soda for a light, crisp batter without alcohol. Keep the liquid fizzy and cold.
- Different fish: Swap cod for haddock, pollock, hake, or another firm white fish. Just keep pieces a similar size and adjust the cooking time slightly for thicker fillets.
- Seasoned batter twist: Add 1/2 tsp garlic powder, 1/2 tsp onion powder, or a pinch of cayenne for extra flavor, or swap the paprika for a mild curry powder for a fun twist.
Storage & Make-Ahead
Chips: You can parboil and first-fry the chips up to 1 day ahead. After the first fry, cool completely, then store them in an airtight container in the fridge. When ready to serve, do the final fry at 190°C / 375°F straight from the fridge.
Tartar sauce: Make up to 3 days in advance and keep covered in the fridge. Stir before serving and adjust seasoning if needed.
Cooked fish and chips: These are best fresh. If you have leftovers, cool completely, then store in an airtight container in the fridge for up to 1–2 days. Re-crisp on a wire rack over a baking sheet in a hot oven (about 200°C / 400°F) for 8–10 minutes, until heated through and somewhat crisp again. Avoid microwaving, as it makes the batter and chips soft.
Nutrition (per serving)
Approximate values per serving (one-quarter of the recipe, including fish, chips, and tartar sauce): about 900–1,000 calories; 45–50 g protein; 80–95 g carbohydrates; 40–50 g fat; 5–7 g fiber; 1,000–1,200 mg sodium. Actual values will vary depending on the exact size of your fish pieces, potatoes, how much oil is absorbed during frying, and how much sauce and seasoning you use.
