Crispy Battered Cod & Homemade Chips

Forget the takeaway. This classic fish and chips recipe gives you beautifully flaky cod wrapped in a light, golden batter, served with proper homemade chips and a quick tartare sauce. It takes a little more effort than your average midweek meal, but that first bite of crisp batter and fresh cod makes it well worth it.

Serves: 2
Prep: 25 minutes
Cook: 30 minutes

Ingredients

For the fish

• 2 thick, skinless cod fillets, around 180g each
• A little self-raising flour, for dusting
• Around 1 litre sunflower oil, for frying

For the homemade chips

• 2 large Maris Piper potatoes
• 1 tsp malt vinegar, plus extra for serving
• Sea salt

For the crispy batter

• 75g self-raising flour
• 25g cornflour
• Small pinch of ground turmeric
• 125ml cold lager or sparkling water
• Pinch of salt

For the tartare sauce

• 4 cornichons
• 1 tsp capers
• 1 shallot
• Handful of fresh parsley, finely chopped
• 5 tbsp mayonnaise
  

 

Method

1. Prepare the chips

Peel the potatoes if you prefer, then cut into chunky chips. Place them in cold water for around 5 minutes, then rinse until the water runs clear.

Put the chips into a saucepan, cover with cold water and add a pinch of salt and the malt vinegar. Bring to a gentle simmer and cook for around 10–12 minutes. You want them tender but still firm enough to hold their shape.

Carefully drain and spread them over a tray in a single layer. Allow them to cool completely. You can prepare them in advance and keep them chilled until you're ready to fry.

2. Make the tartare sauce

Finely chop the cornichons, capers and shallot. Mix with the parsley and mayonnaise, then season to taste. Pop it into the fridge while you prepare the fish.

3. Mix the batter

Combine the self-raising flour, cornflour, turmeric and a pinch of salt in a bowl. Gradually pour in the ice-cold lager or sparkling water, stirring lightly until you have a batter roughly the consistency of double cream.

Don't worry about getting it completely smooth. A few small lumps will help keep the batter light and crisp. Keep it cold until you're ready to use it.

4. Fry the chips

Heat the sunflower oil in a deep-fat fryer or a large, deep pan to 180°C. If you're using a pan, don't fill it more than two-thirds full.

Carefully lower the chips into the hot oil and fry for around 8–10 minutes, turning occasionally, until crisp and beautifully golden.

Remove with a slotted spoon and drain on kitchen paper. Season with sea salt while they're still hot.

5. Batter and cook the cod

Increase the oil temperature slightly to 185°C.

Pat the cod fillets dry, then lightly coat them in flour. Dip each fillet into the cold batter, making sure it's completely covered, and allow any excess to drip away.

Carefully lower the fish into the hot oil. Fry for around 4–5 minutes, turning once, until the outside is deeply golden and crisp and the cod is cooked through and flakes easily.

Lift the fish from the oil and leave it to drain briefly on kitchen paper.

Time to serve

Pile the crispy chips onto your plates, top with the freshly battered cod and add a generous spoonful of homemade tartare sauce. Finish with malt vinegar, sea salt and a wedge of lemon.

Fancy making proper fish and chips at home? Order your fresh cod today and have quality fish ready for your next fish supper.