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Ingredients

2 servings - +

Equipment

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Steps

1. Peel and cut potatoes into thick chips. Rinse and pat them dry.
2. In a large bowl, whisk together flour, a pinch of salt, and beer to create a thick, smooth batter.
3. Heat oil in a deep fryer or large pot to 180°C (360°F). Fry the chips in batches until golden and crisp. Keep warm.
4. Pat the cod fillets dry and dredge them in a little flour before dipping them into the batter, ensuring they are fully coated.
5. Carefully lower the battered fish into the hot oil and fry for 5-8 minutes, until the batter is golden and crispy.
6. Serve immediately with the hot chips and a side of tartar sauce.

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Ratings