Crisp Beer-Battered Cod with Chips

Name: Crisp Beer-Battered Cod with Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup Ale Beer; 0.25 tsp Baking Powder; 2 tbsp Rice Flour; 1 dash Salt; 4 whole Seasoned Cod; 1 cup Self-Rising Flour; 1 fl oz Vegetable Oil

Dinner 🍽️Lunch 🥪 British Kosher ✡️Comfort-Food Pescatarian 🐟

Crisp Beer-Battered Cod with Chips delivers a shattering crust around tender, flaky fish, with a clean lager note that keeps each bite light. The contrast of hot, crunchy batter and simple salt-and-vinegar chips makes it ideal for casual dinners, game nights, or a pub-style weekend treat. A pinch of salt at the finish brightens the cod and lets the malty beer flavor shine.

Prep15 mins
Cook10 mins
Serves4
DifficultyMedium

1

Start the batter: In a bowl, whisk together self-rising flour, rice flour, and baking powder. Freeze the mixture until you are ready to use it.
2

Make the fish: Pat the cod as dry as possible, then slice it lengthwise into eight strips, each about 1 inch thick. Put rice flour on a plate and season it with salt. Lightly dust the cod with the seasoned rice flour and shake off any excess. Crinkle a sheet of foil to make a quick drying rack, place it on a plate, and set the cod on top.
3

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4

Finish the batter: Take the flour mixture out of the freezer. Pour in the beer and whisk until it reaches the consistency of thick pancake batter, adding more beer as needed.
5

Dip the floured cod into the batter to coat, then lift it out and let the excess drip off.
6

Fry the cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.