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Crispy, golden beer-battered cod served with a generous side of perfectly fried chips. This pub classic is surprisingly easy to make at home for a satisfying, comforting meal.
Prepare the Chips
First Fry for Chips (Blanching)
Make the Beer Batter
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Crispy, golden beer-battered cod served with a generous side of perfectly fried chips. This pub classic is surprisingly easy to make at home for a satisfying, comforting meal.
This british recipe takes 50 minutes to prepare and yields 4 servings. At 1191.18 calories per serving with 41.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Batter and Fry the Fish
Second Fry for Chips (Crisping)
Serve
Use a gluten-free all-purpose flour blend and a gluten-free beer for the batter.
Add 1/4 to 1/2 teaspoon of cayenne pepper to the dry ingredients for the batter to give it a spicy kick.
This recipe works well with other firm white fish like haddock, pollock, or halibut.
Add 1 tablespoon of finely chopped fresh parsley or chives to the batter for a fresh, herby flavor.
Cod is a lean, high-quality protein that is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
The fish provides beneficial omega-3 fatty acids, which are known to support brain health, reduce inflammation, and may lower the risk of heart disease.
The potatoes are a great source of complex carbohydrates, which the body uses as its primary fuel source for energy.
A typical serving of homemade Beer Battered Fish and Chips contains approximately 800-1000 calories, depending on the portion size and the amount of oil absorbed during frying.
While delicious, this dish is high in calories, fat, and sodium due to being deep-fried. The fish itself is a good source of protein and omega-3 fatty acids. It's best enjoyed as an occasional treat rather than a regular meal.
Firm, flaky white fish are ideal. Cod and haddock are the most traditional choices. Pollock, halibut, or tilapia are also excellent alternatives.
A light-bodied beer like a lager, pilsner, or a pale ale works best. The carbonation helps create a light, airy batter. Avoid dark, heavy beers like stouts or porters as their flavor can be overpowering.
Soggy chips are usually caused by a few things: not soaking the potatoes to remove starch, not drying them completely before frying, or having the oil temperature too low. The double-fry method is essential for achieving a crispy exterior and fluffy interior.
You cannot make traditional wet-battered fish in an air fryer as the batter will drip off. However, you can make a 'breaded' version by coating the fish in flour, then egg, then breadcrumbs and air frying. The chips can be made in an air fryer with excellent results.
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat on a baking sheet in an oven or air fryer at 375°F (190°C) for 10-15 minutes until hot and crispy. Avoid using a microwave, as it will make the batter and chips soggy.