If you’ve been on the hunt for the perfect recipe to make batter-dipped cod that’s crispy on the outside and tender on the inside, you've come to the right place. Today, I’m going to share with you a traditional British-inspired recipe for creating the ultimate fish and chips. This dish is not just about the taste; it’s about the experience, the crunch of the batter, and the warmth of the chips that make this comfort food irresistible.
Ingredients for Crispy Batter-Dipped Cod
- 4 large cod fillets (about 6 oz each), deboned
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon paprika (optional)
- 1⁄4 teaspoon black pepper
- 1 cup cold beer or sparkling water
- Vegetable oil for frying
🍏 Note: Use cold beer or sparkling water for the batter to ensure the crunchiest results. The carbonation in both creates lighter, airy pockets in the batter when fried.
Steps to Prepare Your Batter
- Start by making the batter. In a bowl, combine 1 cup of flour, baking powder, salt, paprika, and black pepper.
- Whisk in the beer or sparkling water, being careful not to overmix. The batter should be thick enough to coat the back of a spoon but still runny. Let it rest for 15 minutes for the flavors to meld and for the batter to become smooth.
🔔 Note: Do not overmix the batter as it can make the fish batter tough. Lumps are okay and they contribute to the crispiness of the batter.
Frying the Cod Fillets
- Heat the oil in a deep fryer or a large, deep pot to 350°F (175°C).
- Dry the cod fillets with paper towels. Lightly dust each fillet with flour to help the batter adhere.
- Dip the fish fillets into the batter, ensuring they are well-coated. Allow any excess batter to drip off before gently placing the fish into the hot oil.
- Fry for about 5-7 minutes or until the batter is golden brown and crispy. Use a slotted spoon or spider to remove the fish from the oil and place them on a wire rack or paper towel to drain excess oil.
Perfecting the Chips
- 4 large potatoes (Russet or Idaho)
- Salt, to taste
- Optional: Malt vinegar
- Peel the potatoes and cut them into 1/2-inch thick fries. Soak in cold water for at least 30 minutes to remove excess starch.
- Drain the potatoes and pat dry with paper towels. Blanch in 325°F (165°C) oil for 5 minutes or until they are soft but not browned. Remove from oil, allow to cool.
- Heat the oil to 375°F (190°C). Fry the chips again until golden brown and crispy. Season with salt immediately after removing from the oil.
| Step | Preparation |
|---|---|
| 1 | Cut potatoes into fries, soak, and dry. |
| 2 | Blanch fries in oil at lower temperature. |
| 3 | Let fries cool, then fry at a higher temperature. |
Serving Your Fish and Chips
- Serve immediately with a sprinkle of salt, malt vinegar, or lemon wedges.
- Accompany with traditional condiments like tartar sauce, mushy peas, or even curry sauce for an authentic British touch.
There’s something magical about the combination of tender cod encased in a golden, crispy batter alongside chunky, perfectly cooked chips. This dish, with its roots firmly planted in British cuisine, embodies comfort and tradition. From the bubbly beer batter to the double-fried chips, each component has been thought through to provide the most satisfying eating experience. Whether you're hosting a dinner party, enjoying a meal with family, or just craving something delicious, this recipe for batter-dipped cod with chips will not disappoint.
Why is my batter not staying crispy?
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The key to a crispy batter is ensuring the oil is at the right temperature (350°F) and the batter has some coldness to it, which helps create steam pockets for that desired crunch.
Can I use a different type of fish?
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Yes, you can use other white fish like haddock or pollock. The key is to choose a firm, white fish with mild flavor that holds up well to frying.
How do I know if my fish is cooked through?
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Your fish should reach an internal temperature of 145°F (63°C). However, if the batter is golden and crisp, the fish inside is usually cooked through as well.
