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The Perfect Battered Cod & Chips
- 1 kg good quality potatoes (preferably USA Idaho)
- 1 Can of Lager/Beer (chilled)
- 200 grams plain flour for the beer batter
- 100 grams plain flour for dusting the fish
The Perfect Chips
- Peel and slice the potatoes to a size of your liking (not too thin), rinse in slow running cold water for around 20 mins to remove starch
- Boil in salted water for around 7-10 mins or until just turning opaque but still firm to touch
- Strain and cool in your freezer on a tray for 20 mins
- Heat up the oil to medium-low heat and blanch the potatoes until just starting to colour. Remove from the oil and return to your freezer on a tray for 20 mins to cool.
- Heat up the oil to a high temp and drop the chips into the hot oil to brown and crisp up for around 4 minutes.
- Strain and keep warm while you fry your fish
The Perfect Battered Fish
- Defrost the codfish in your refrigerator overnight
- Mix the flour and an equal amount of beer (half a can, put the rest of the beer in the freezer) and mix into a very thick batter (like a cake mixture) add 1 teaspoon of dry yeast and allow to ferment for around 1 hour (if you have a sourdough starter for bread making, this will work even better - add around 100 grams of this to the flour plus some beer and allow to ferment)
- Pat the fish dry with kitchen towel and season with salt & pepper
- Dredge the fish in the flour and set it aside on a plate
- Add the now very cold beer to the thick batter and mix in thoroughly with a whisk. The batter should be the consistency of pouring cream
- The fizz in the beer adds bubbles to the batter, the fact that it is very cold means that it will turn instantly crispy when you drop it into the hot oil.
- Pinching the end of the fish fillet pass it through the batter so it is fully coated and then gently place it into the hot oil
- When placing the fish in the oil slowly move it before releasing it completely so it does not stick to the bottom of the pan.
- Repeat with the other fillets cook for around 5-7 minutes or until the batter is golden brown and crispy
- You may need to cook in 2 batches if your pan isn’t big enough
- Serve with the chips and malt vinegar and sea salt, lemon wedges, and tartare sauce