British Deep-Fried Cod and Chips

Name: British Deep-Fried Cod and Chips
Prep time: 30 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 4 pieces cod fillets (thick, approx. 200g each, skinned and patted dry); 200 g plain flour (plus extra for dredging); 1 tsp baking powder; 1 tsp salt; 300 ml ice-cold sparkling water or beer (like lager); 4 large Maris Piper potatoes (peeled and cut into thick batons (1.5cm thick)); 1 tsp vegetable oil or beef dripping (for deep frying); 2 pinches Maldon sea salt (for seasoning); 1 tsp malt vinegar (for seasoning)

by J_C • 2026

Why some badges are missing

Not vegan: vegetable oil or beef dripping → try chestnut mushrooms (or green lentils)
Not vegetarian: vegetable oil or beef dripping → try chestnut mushrooms (or green lentils)
Not gluten-free: plain flour → try gluten-free plain flour
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: cod fillets
Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
Not kidney-friendly: vegetable oil or beef dripping
Not pescatarian: vegetable oil or beef dripping

Based on listed ingredients — always check labels for allergies.

About this recipe

This quintessential British classic pairs pristine, flaky cod fillets in a light, shatteringly crisp beer batter with golden, double-cooked chips. Fried to perfection, the fish offers a delicate, succulent interior encased in a golden crunch, while the fluffy-centred potatoes deliver the ultimate rustic contrast. Sprinkled with sea salt and splashed with malt vinegar, it captures the timeless, salt-kissed magic of a traditional seaside supper, best enjoyed piping hot.

Prep

30m

Cook

15m

Rest

Serves

Rating

—

Total time · 45m

Ingredients

Kitchen Help

Shopping list

4 pieces cod fillets — thick, approx. 200g each, skinned and patted dry
200 g plain flour — plus extra for dredging
1 tsp baking powder
1 tsp salt
300 ml ice-cold sparkling water or beer — like lager
4 large Maris Piper potatoes — peeled and cut into thick batons (1.5cm thick)
1 tsp vegetable oil or beef dripping — for deep frying
2 pinches Maldon sea salt — for seasoning
1 tsp malt vinegar — for seasoning

Tools

· deep fryer
· large pan
· large bowl
· paper towels

Instructions

Step by step

1
Soak the potato chips in cold water for to remove excess starch. Drain and dry thoroughly.
2
Blanch the chips in oil heated to 130°C for 6– until soft but not browned. Remove and drain on paper towels.
3
In a large bowl, whisk together 200g flour, baking powder, and salt. Gradually whisk in the ice-cold sparkling water until you get a smooth batter the consistency of double cream. Chill in the fridge.
4
Heat your deep fryer or large pan of oil to 190°C. Drop the pre-cooked chips back into the hot oil and fry for 4– until golden brown and crispy. Drain, toss with sea salt, and keep warm.
5
Dust each cod fillet lightly in plain flour. Dip the floured fish into the chilled batter, ensuring it is completely coated. Carefully lower the battered fish into the 190°C oil.
6
Fry for 6–, turning once, until the batter is deep golden brown and crispy, and the fish flakes easily with a fork. Drain on paper towels, sprinkle with sea salt, and serve immediately alongside the hot chips and malt vinegar.

Per serving

serves 4

Calories

663kcal

Protein

37.2g

Carbs

81.5g

Fat

16.1g

Fibre

Sugar

1.3g

Sodium

202mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#dinner #fish #Meat #British #Potatoes