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
- 1l sunflower oilfor frying
- 50g plain flour
- 50g potato starch or cornflour
- 1 tsp baking powder
- 1 tsp ground turmeric
- 500g Norwegian cod loinscut into 4 chunky pieces
TARTARE SAUCE
- 120g mayonnaise
- ½ lemonjuiced
- ½ tsp white wine vinegar
- ½ tbsp Dijon mustard
- 5g dillfinely chopped
- 5g tarragonfinely chopped
- 30g pickles or cornichonsfinely chopped
- 1 tbsp capersdrained and finely chopped
- cooked oven chipsto serve
- 1 lemoncut into wedges, to serve
Nutrition: PER SERVING
- kcal499
- fat33.7g
- saturates4.8g
- carbs20.8g
- sugars1.2g
- fibre1.6g
- protein25.4g
- salt1.5g
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.
