Cooking Lucid
Fish and Chips
Beer-battered cod with triple-cooked chips, mushy peas, and malt vinegar. Britain's most iconic dish — crispy, golden, and best eaten by the seaside.
Prep 20 min
Cook 40 min
Total 1h
Serves 4
Ingredients
Step 1 — Make the batter and chips
- 4 cod fillets (6 oz each)
- 1 cup all-purpose flour
- 1 cup beer (cold)
- 1 tsp baking powder
- 2 lbs russet potatoes (cut into chips)
- Vegetable oil (for frying)
- Salt
Step 2 — Mushy peas and serve
- 2 cups frozen peas
- 2 tbsp butter
- Malt vinegar
- Lemon wedges
- Tartar sauce
Instructions
- 1
Fry the chips
Parboil chips 5 minutes, drain, and dry. Fry at 325°F until tender but not colored. Drain. Increase oil to 375°F and fry until golden and crisp.
- 2
Batter and fry fish
Whisk flour, beer, and baking powder into a smooth batter. Pat fish dry, dredge in flour, dip in batter. Fry at 375°F 4–5 minutes until golden and cooked through.
- 3
Serve
Mash peas with butter. Serve fish and chips with mushy peas, malt vinegar, lemon, and tartar sauce.
Nutrition per serving: 620 cal · 36g protein · 58g carbs · 28g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
