Classic Cod Fish & Chips

July 25, 2020

Classic Cod Fish & Chips - Fresh Fish Fast


  • 4 large potatoes preferably Russet, sliced into 2 1/4 x 3/8 strips (a mandolin makes this really easy)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1 bottle beer your favorite ale, stout or lager
  • 1 large egg lightly beaten
  • 8 pieces cod
  • Vegetable oil for frying
  • Tartar sauce for serving


  • Place the potatoes in a bowl of ice water for about 30 minutes.
  • Heat the oil in a deep heavy skillet, or deep fryer to 330° F.
  • Drain the potatoes and dry them well with a kitchen towel.
  • Carefully, drop the potatoes, about 1 cup at a time, into the hot oil and fry for abut 3 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat until all potatoes have gone through the 1st round of frying.
  • Increase the oil temperature to 365°F to 370°F.
  • Meanwhile, in a large bowl, stir together the flour, baking powder, onion powder, salt and pepper. Next, add in the egg and beer. Stir to mix.
  • Add a little more flour on a platter and dredge the fish fillets.
  • Add the floured fillet to the batter and let the excess batter drip off.
  • Carefully add the fish to the hot oil.
  • Cook until the fish is golden.
  • Drain on paper towels.
  • To finish the chips, fry the pre-cooked potatoes in the hot oil.
  • Fry until they are golden brown, and crisp, about 4 more minutes.
  • Drain on paper towels.
  • Serve fish with the chips and accompany with Homemade Tartar Sauce, lemon wedges, malt vinegar and Southern Hush Puppies!