Fish and Chips
Crisp beer-battered cod with golden twice-cooked fries and tangy tartar sauce makes a classic fish-and-chips dinner at home.
Prep: 25 min · Cook: 35 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds cod fillets
- 2.5 pounds russet potatoes
- 1.5 cups all-purpose flour
- 1.25 cups lager beer
- 1.5 teaspoons baking powder
- 2.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 8 cups canola oil
- 1 cup tartar sauce
- 1 medium lemon
Cooking instructions
- Cut the potatoes into 1/2-inch sticks. Rinse under cold water until the water runs mostly clear, then soak in cold water for 10 minutes. Drain and dry very thoroughly with clean towels. Pat the cod dry and cut it into 4 portions; season with 1/2 teaspoon salt and the pepper. (about 15 min)
- Pour the oil into a heavy Dutch oven or deep pot, filling it no more than halfway. Heat to 325°F. Fry the potatoes in batches for 5 to 6 minutes, until pale and just tender but not browned. Transfer to a wire rack or paper towels and let cool for at least 10 minutes. (about 15 min) — 325°F
- Whisk the flour, baking powder, and remaining 1 3/4 teaspoons salt in a bowl. Whisk in the cold beer just until combined; a few small lumps are fine. Keep the batter cold while the oil reheats. (about 5 min)
- Increase the oil to 375°F. Fry the potatoes in batches for 2 to 3 minutes, until deeply golden and crisp. Drain on a rack and lightly season with salt. (about 10 min) — 375°F
- Dip each cod portion in the batter, letting excess drip off. Fry 2 pieces at a time for 5 to 7 minutes, turning once, until the coating is crisp and the fish reaches 145°F in the thickest part. Return the oil to 375°F between batches. (about 14 min) — 375°F
- Serve the fish and chips immediately with tartar sauce and lemon wedges. (about 2 min)