An iconic dish, an English staple, and something we’ve been craving after watching enough Gordon Ramsay during our time “quarantining”. Beer-battered goodness, flakey cod, sweet pickley tartar sauce, and a fork! What more can we ask for on a Sunday night in?
Serves 2 quarantined bingers / 4 regular folks
24 oz cod (cut into 4 equal pieces, trim the tails)
1 cup all-purpose flour
salt and pepper
For the batter:
220 grams “00” flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
For the Chips (Crisps):
2 yukon gold potatoes
For the Tartar Sauce:
1/4 cup mayonaise
2 tbs sweet pickle relish
zest of 1/2 lemon
Make the batter the night before. Combine dry ingredients together. Slowly add the beer as you whisk everything to create a batter. You want a thick, loose, pancake batter consistency. If the batter is too thick, add a tbs of water at a time until it’s the desired thickness. Cover with plastic wrap. Refrigerate overnight.
Make the tartar sauce. Combine the ingredients in a small bowl. Mix together. Cover with plastic wrap, and refrigerate until serving.
Using a mandoline, or a knife if you don’t have one, slice the potatoes 1/16 of an inch thick. Soak the sliced potatoes in a bowl filled with ice water for 30 minutes.
Heat your frying oil (we used reserved frying oil from previous fries and vegetable oil until it was 3/4 the way up a large pot) to 330° F.
Take out 1/2 the potatoes from the ice bath, and pat them dry on a clean kitchen towel.
**Caution, you need to soak your potatoes to get those starches out, but any excess water in hot oil could result in a dangerous mess.
Add the potatoes to the hot oil. Move them around to avoid clumps, and fry until golden brown. Take them out, and drain them on a newspaper lined sheet tray. Sprinkle with salt as soon as they come out of the oil. That salty goodness will stick like glue! Repeat with other 1/2 of potatoes.
Make sure the heat returns to 330° F.
Take the cold batter out of the fridge. Add 1 cup of all-purpose flour to a bowl with salt and pepper. Mix together. Salt both sides of the cods. Pat dry. Dredge the pieces of fish in the flour. Dust excess flour off. Using one hand, place the floured cod into the beer batter. Move it back and forth until it’s completely covered in the batter. Lift, and allow for excess batter to drip off back into the bowl. Place the fish in the hot oil. Move the fish back and forth before dropping it in, and place it down away from you to avoid getting hit with hot oil.
**Depending on the size of your pot, you’ll want to limit the amount of fish you cook at a time. For us, it’s 2 pieces per fry.
Once golden brown on each side, remove fish from oil and let cool on newspaper lined sheet tray topped with a wire rack. The wire rack with allow for air to move all around the fish and avoid the fish from becoming soggy while sitting on oily newspaper. Sprinkle with salt while it’s piping hot! On both sides! Repeat with remaining fish.
Serve hot fish with chips (crisps), tartar sauce, and a squeeze of lemon. Garnish with more lemon!
**If you have malt vinegar, take your chips fresh out the frier, and toss them in a bowl with salt and malt vinegar. Then, lay them to rest on a newspaper lined sheet tray.