Oh My Cod // Fish & Chips Done The Right Way

What can be better than something that soothes the palette and brightens the day? Crispy, comforting and simply irresistible, a plate of well-done fish and chips is enough to put a smile on your face. Though it is a quintessentially British take-away food, this recipe can be tried at home and can be a refreshing change from the age old “pakora making ritual” on rainy days.

The Elements:

Thick cod/ haddock/ pomfret/ hake fillets

225 gm flour (Keep extra for dusting)

3 teaspoons baking powder

300 ml cold lager

For chips

4-5 medium sized floury potatoes, cut into thick sticks (They taste the best! But you may choose to cut them into thin sticks if you wish to.)

30 ml vinegar

Sea salt, to sprinkle

a few handfuls of peas

A knob of butter

Salt and freshly ground pepper, to taste

1 lemon

Vegetable/ sunflower oil for deep frying


Start by preparing the mushy peas by adding a knob of butter to a pan. When the butter melts, add peas to it and let them sweat slightly.

Squeeze half a lemon on it and add salt and freshly ground pepper. Mash the peas, until, of course, they become mushy! Keep it warm while you prepare your fish and chips.

For the fish, heat oil in a fryer till about 185-190 degrees.

Season the fish fillets by sprinkling some salt and pepper on both sides.

Whisk the flour, beer and baking powder together to make a thick batter (having consistency similar to double cream).

Dust each fillet in the extra flour and dip it into the batter, coating it nice and even on both sides.

Gently lower the fillets into the oil, one by one, and cook until the batter looks crispy and golden. It takes about 4-5 minutes for each fillet, depending upon how many you are able to put in your fryer at once.

Now parboil the potato sticks in water so as to soften them a bit, while still retaining their shape. Fry the chips in the same oil until they form a crispy texture and golden brown colour. Remove excess oil by dabbing them with a paper towel.

Plate the fish and chips, together with the mushy peas, sprinkle some sea salt and/or a dash of vinegar.

This article first appeared on Kulinary Kapers.

Featured Photo Courtesy: Pixabay

About Kshipra Kulkarni

Kshipra is a food and beverage professional, previously working as a chef in Bangalore. After moving to London, food and travel blogging is what keeps her occupied. Researching on ingredients fascinates her and she's currently in the process of compiling traditional family recipes. Exploring new places and trying the local food is always on top of her bucket list.