Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.2 lb (1 kg) russet or Maris Piper potatoes, cut into 3/4-inch chips
- 2.5 qt (2.4 L) neutral oil for frying
- 4 skinless cod fillets, 6 oz (170 g) each
- Fine salt, kosher salt, black pepper, flaky sea salt
- 1 cup (120 g) all-purpose flour + 1/2 cup (60 g) rice flour (plus extra for dusting)
- 1 1/2 tsp baking powder
- 1 1/4 cups (300 ml) very cold lager; 2 tbsp vodka (optional)
- 12 oz (340 g) frozen peas; 2 tbsp butter; 2 tbsp chopped mint; 1 tsp lemon juice; 2 tbsp cream or pea water
- 2/3 cup (160 g) mayo; 3 tbsp minced cornichons; 2 tbsp minced capers; 1 tbsp minced shallot; 2 tbsp parsley; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp Dijon
- Malt vinegar and lemon wedges, to serve
Do This
- 1. Rinse cut potatoes; simmer in salted water 5 minutes. Drain and steam-dry 5 minutes.
- 2. Heat oil to 325°F (165°C). Blanch chips in batches 5–6 minutes until pale and flexible; drain on rack. Set oven to 250°F (120°C).
- 3. Mix tartar sauce ingredients; chill. Set a wire rack over a sheet pan.
- 4. Cook peas 3–4 minutes; mash with butter, cream (or pea water), mint, lemon. Season; keep warm.
- 5. Whisk cold batter (flours, baking powder, salt, beer, vodka). Pat cod dry; season and dust in rice flour.
- 6. Raise oil to 375°F (190°C). Fry chips 3–4 minutes until deep golden; hold warm in oven.
- 7. Dip cod in batter; fry 4–5 minutes to deep amber and 145°F (63°C). Drain, salt, and splash with malt vinegar. Serve with peas, tartar, and lemon.
Why You’ll Love This Recipe
- Shatteringly crisp beer batter that stays light, thanks to cold lager, baking powder, and a touch of rice flour.
- Proper thick-cut chips, double-cooked for fluffy interiors and burnished edges.
- Bright minty mushy peas and a caper-cornichon tartar sauce to balance the richness.
- That classic, bracing splash of malt vinegar right out of the fryer for true chippy vibes.
Grocery List
- Produce: Russet or Maris Piper potatoes, lemons, shallot, fresh parsley, fresh mint
- Dairy: Unsalted butter, heavy cream (optional)
- Pantry: Skinless cod fillets, frozen peas, mayonnaise, cornichons, capers, Dijon mustard, all-purpose flour, rice flour (or cornstarch), baking powder, neutral frying oil, kosher/fine salt, flaky sea salt, black pepper, malt vinegar, lager beer, vodka (optional)
Full Ingredients
Fish and Beer Batter
- 4 skinless cod fillets, 6 oz (170 g) each
- 3/4 tsp kosher salt, plus more to finish
- 1/4 tsp black pepper
- 1/2 cup (60 g) rice flour or cornstarch, for dusting
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) rice flour
- 1 1/2 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp white pepper (optional)
- 1 1/4 cups (300 ml) very cold lager
- 2 tbsp vodka, chilled (optional but helps extra crispness)
Thick-Cut Chips
- 2.2 lb (1 kg) russet or Maris Piper potatoes, peeled if desired, cut into 3/4-inch (2 cm) chips
- Kosher salt for the blanching water
- 2.5 qt (2.4 L) neutral oil (canola, peanut, or vegetable)
- Flaky sea salt, to finish
Mushy Peas
- 12 oz (340 g) frozen peas
- 1/8 tsp baking soda (optional; helps softness and color)
- 2 tbsp unsalted butter
- 2 tbsp heavy cream or 2–3 tbsp reserved pea cooking water
- 2 tbsp finely chopped fresh mint
- 1 tsp lemon juice
- Kosher salt and black pepper, to taste
Caper-Cornichon Tartar Sauce
- 2/3 cup (160 g) mayonnaise
- 3 tbsp finely minced cornichons
- 2 tbsp capers, drained and minced
- 1 tbsp finely minced shallot
- 2 tbsp finely chopped parsley
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp black pepper
To Serve
- Malt vinegar
- Lemon wedges
- Extra flaky sea salt
Step-by-Step Instructions
Step 1: Cut and parboil the chips
Rinse the cut potatoes under cold water until the water runs mostly clear. Bring a large pot of well-salted water to a boil, add the chips, and simmer for 5 minutes until the edges just begin to soften. Drain well, then return the chips to the empty pot and let them steam-dry for 5 minutes. Gently shake the pot to rough up the surfaces; this helps with crisping later.
Step 2: Preheat oil and blanch the chips
Heat 2.5 qt (2.4 L) of neutral oil in a heavy Dutch oven or deep fryer to 325°F (165°C). Line a sheet pan with a wire rack. Fry the chips in 2–3 batches for 5–6 minutes per batch, until pale blond, flexible, and not yet browned. Drain on the rack. Set your oven to 250°F (120°C) to keep items warm later.
Step 3: Stir together the tartar sauce
In a bowl, combine the mayonnaise, cornichons, capers, shallot, parsley, lemon zest, lemon juice, Dijon, and black pepper. Mix until creamy and cohesive. Cover and chill until serving.
Step 4: Make the mushy peas
Bring a small saucepan of water to a boil. Add the peas and the baking soda (if using) and cook for 3–4 minutes until tender. Drain, reserving a few tablespoons of the cooking water if you plan to use it. Mash the peas with butter and either cream or the reserved cooking water to your preferred texture. Stir in mint and lemon juice; season with salt and pepper. Cover to keep warm.
Step 5: Mix a cold, airy batter and prep the fish
In a large bowl, whisk the all-purpose flour, rice flour, baking powder, fine sea salt, and white pepper (if using). Pour in the very cold lager and the vodka, whisking just until combined; a few small lumps are good. Keep the batter cold by setting the bowl over a bag of frozen peas or a bowl of ice. Pat the cod very dry with paper towels, season lightly with kosher salt and black pepper, and dust all over with rice flour. The dry surface helps the batter cling and crisp.
Step 6: Final-fry the chips
Raise the oil to 375°F (190°C). Fry the blanched chips in batches for 3–4 minutes until deep golden with crunchy ridges. Drain on the rack, sprinkle with flaky sea salt, and hold in the warm oven while you fry the fish.
Step 7: Fry the beer-battered cod
Working in 2 batches, dip each dusted fillet into the cold batter, letting excess drip off, then gently lower into the 375°F (190°C) oil. Fry 4–5 minutes, turning once, until the crust is a deep amber and the fish registers 145°F (63°C) in the thickest part or flakes easily. Drain on the rack and immediately season with a pinch of salt.
Step 8: Serve with a bracing splash of malt vinegar
Plate a mound of chips with a fillet of cod. Add a generous spoonful of mushy peas and a ramekin of tartar sauce. While the fish is still sizzling, splash with malt vinegar for that classic chippy tang, and add lemon wedges on the side. Eat at once while everything is piping hot and ultra-crisp.
Pro Tips
- Keep the batter cold. Cold liquid hitting hot oil creates better lift and a lacier crust.
- Dust fish in rice flour or cornstarch before battering so the coating adheres and crisps.
- Fry in small batches to maintain oil temperature; let the oil return to target heat between batches.
- Use a thermometer for both oil and fish. Aim for 375°F (190°C) oil; fish is done at 145°F (63°C).
- Rack, not paper. Draining on a wire rack preserves crunch better than paper towels.
Variations
- Gluten-free: Use a gluten-free all-purpose blend and rice flour; verify your beer is gluten-free or swap with sparkling water.
- Different fish: Haddock, pollock, or hake all fry beautifully. Choose fillets about 3/4–1 inch thick.
- Alcohol-free batter: Replace beer and vodka with 1 1/4 cups (300 ml) club soda; keep it very cold and add an extra 1/4 tsp baking powder.
Storage & Make-Ahead
Parboil and first-fry the chips up to 24 hours ahead; refrigerate uncovered on a rack, then finish at 375°F (190°C) for 3–4 minutes. Tartar sauce keeps 5 days refrigerated. Mushy peas are best fresh but reheat gently with a splash of water or cream within 3 days. Fried fish is best eaten immediately; to re-crisp, heat on a rack in a 425°F (220°C) oven for 10–12 minutes. Avoid microwaving.
Nutrition (per serving)
Approximate: 950–1100 calories; 38–45 g protein; 40–55 g fat; 90–110 g carbohydrates; 1500–1900 mg sodium. Values will vary based on oil absorption and portion sizes.
