Whitby Fish and Chips
Cod in a crisp beer batter with thick chips and mushy peas, cooked the way east-coast chip shops do it.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 890 kcal
Equipment
- •Deep pan or fryer
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 890 kcal
Instructions
- 1
Cut the potatoes into thick chips, rinse off the starch and dry them well.
- 2
Fry the chips at 140C for 6 minutes until soft but pale, then lift out and drain.
- 3
Whisk the flour, baking powder and cold beer into a batter the thickness of cream.
- 4
Heat the oil to 190C. Dip each fillet in flour, then batter, and lower it in gently.
- 5
Fry for 6 to 8 minutes until the batter is crisp and deep gold. Drain on paper.
- 6
Fry the chips again for 3 minutes until crisp, salt them and serve with mushy peas.
Chef's tips
Fry the chips twice: once at 140C to cook through, once at 190C to crisp.
Serving suggestions
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