Newfoundland Fish and Chips
Thick fillets of fresh cod in a crisp beer batter, deep-fried and served with chunky fried chips.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Deep pot or deep fryer
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 28 g
- carbs
- 58 g
- protein
- 34 g
- calories
- 620
Instructions
- 1
Cut the potatoes into thick chips, rinse and pat dry.
- 2
Heat oil to 160C (325F) and fry the chips in batches for 5-6 minutes until soft but pale; drain and set aside.
- 3
Whisk together most of the flour, baking powder, salt and cold beer to make a smooth batter, leaving a little flour aside for dredging.
- 4
Increase the oil temperature to 190C (375F).
- 5
Pat the cod dry, dredge lightly in the reserved flour, then dip in the batter, letting excess drip off.
- 6
Fry the fish for 5-7 minutes until golden and cooked through, turning once.
- 7
Return the chips to the hot oil for 2-3 minutes to crisp and finish cooking.
- 8
Drain both on paper towel, season with salt and serve together.
Chef's tips
Keep the batter cold right up until frying, since a cold batter fries up crisper against the hot oil.
Ingredient substitutions
- beer → sparkling water for a non-alcoholic batter
- cod → haddock
Storage
Best eaten fresh; not recommended to store, as the batter loses crispness.
Reheating
Reheat in a hot oven on a wire rack to help re-crisp; avoid microwaving.
Common mistakes to avoid
- •Frying at too low a temperature, leading to greasy results
- •Skipping the double-fry step for the chips, leaving them limp
Serving suggestions
Cooked Newfoundland Fish and Chips?
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