Proper Beer-Battered Cod with Triple-Cooked Chips

⏱ 90 min · Serves 4

Shatteringly crisp golden batter, sweet flaking cod and chips with fluffy middles and glassy edges. It takes a bit of patience, but this is chip-shop quality from your own kitchen — no soggy bottoms allowed.

Per serving: 1010 kcal · 45.0g protein · 95.0g carbs · 52.0g fat

Ingredients

• 1.2 kg Maris Piper or other floury potatoes, peeled and cut into 1.5cm chips
• 4 skinless cod loin fillets, about 160g each
• 1.5-2 litres sunflower or vegetable oil, for frying
• 150g plain flour, plus 50g extra for dusting
• 50g cornflour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 200ml very cold beer (lager or bitter)
• 50ml cold sparkling water, if needed
• Flaky sea salt, to serve
• 1 lemon, cut into wedges
• For quick tartare sauce: 6 tbsp mayonnaise, 2 tbsp chopped gherkins, 1 tbsp capers, chopped, 1 tbsp chopped parsley, 1 tsp lemon juice
• Mushy peas or garden peas, to serve (optional)

Method

1. Rinse the cut chips under cold water until it runs clear, then put them in a pan of cold salted water. Bring to a gentle simmer and cook for 8-10 minutes, until just tender but not falling apart. Drain very carefully and spread on a tray to steam dry, then chill for 20 minutes.
2. Stir together all the tartare sauce ingredients and refrigerate.
3. Heat the oil in a deep heavy pan or fryer to 130C. Fry the chips in two batches for 6-7 minutes each, until pale and dry-looking but not coloured. Lift out onto a rack and cool. (You can stop here up to a day ahead.)
4. Pat the cod dry and season lightly with salt. Dust with the 50g plain flour, shaking off the excess.
5. Whisk the 150g flour, cornflour, baking powder and fine salt in a bowl. Pour in the cold beer and whisk to a batter the thickness of double cream, loosening with sparkling water if needed. Use it straight away.
6. Raise the oil to 185C. Holding a fillet by one end, dip it in the batter, let the excess drip, then lower it gently into the oil, easing it away from you. Fry two at a time for 5-6 minutes, turning once, until deep golden and crisp. Drain on a rack and keep warm in a 120C oven.
7. Bring the oil back up to 190C and fry the chips in two batches for 2-3 minutes until deeply golden and crunchy. Drain and toss with flaky sea salt.
8. Serve immediately with tartare sauce, lemon wedges and peas.