Classic Cod Fish & Chips

butter chips cod

July 25, 2020

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!