Perfect chips
Crunchy on the outside, fluffy on the inside – nothing is more comforting than homemade chips. Here’s how to make the perfect, golden little beauties at home
Beer-battered cod
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1l sunflower oil, for frying
- 50g plain flour
- 50g potato starch or cornflour
- 1 tsp baking powder
- 1 tsp ground turmeric
- 500g Norwegian cod loins, cut into 4 chunky pieces
TARTARE SAUCE
- 120g mayonnaise
- ½ lemon, juiced
- ½ tsp white wine vinegar
- ½ tbsp Dijon mustard
- 5g dill, finely chopped
- 5g tarragon, finely chopped
- 30g pickles or cornichons, finely chopped
- 1 tbsp capers, drained and finely chopped
- cooked oven chips, to serve
- 1 lemon, cut into wedges, to serve
Method
- STEP 1
Mix all of the tartare sauce ingredients in a small bowl, season with salt and pepper, then leave in the fridge until you’re ready to serve.
- STEP 2
Heat the oil in a large, deep pan to 190C. While the oil is heating up, make the batter. Whisk together the flour, potato starch, baking powder, turmeric and a pinch of salt in a large bowl. When the oil is nearly ready, season the fish lightly with salt, then whisk the beer into the flour mixture until you have a smooth batter.
- STEP 3
Use tongs to lower the fish into the batter, coating well on all sides. Transfer immediately to the hot oil and cook for 4-5 mins or until golden and crisp – the timing may vary slightly depending on the thickness of the fish. Drain on kitchen paper.
- STEP 4
Serve with the oven chips and tartare sauce.
