Cod Fish and Chips 

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Cod Fish and Chips

Fish and chips originated in the United Kingdom during the 19th century. The dish is a combination of two separate culinary traditions:

  1. Fried Fish: Sephardic Jewish immigrants introduced fried fish to England in the 17th century. They coated fish in a flour-based batter and deep-fried it, a method popular in Spain and Portugal.
  2. Chips (French fries): Fried potato strips became popular in Britain in the early 1800s, influenced by French and Belgian cooking.

The first fish and chip shop is widely credited to Joseph Malin, who opened one in London around 1860, combining the two into a single, affordable meal for the working class. The dish quickly spread across the UK and became a beloved British staple.

Ingredients

For the Fish:

  • 4 cod fillets (about 6 oz each)
  • Sea salt and pepper
  • 1 cup all-purpose flour (plus extra for dusting)
  • 1 tsp baking powder
  • 1 cup cold beer (or sparkling water for non-alcoholic)
  • Lemon wedges (for serving)
  • Oil for frying (vegetable or canola)

For the Chips:

  • 4 large russet potatoes, peeled and cut into thick fries
  • Sea salt (to taste)

Instructions

Prepare the Chips:

  1. Soak the cut potatoes in cold water for at least 30 minutes (or up to a few hours). This removes excess starch and makes them crispier.
  2. Drain and pat dry thoroughly.
  3. Heat oil in a deep fryer or large pot to 320°F (160°C). Fry the chips in batches for about 3–4 minutes until pale and soft. Remove and drain on paper towels.
  4. Let them rest while you fry the fish.

Prepare the Fish:

  1. Season the cod fillets with sea salt and pepper.
  2. In a bowl, mix 1 cup flour, baking powder, and a pinch of sea salt.
  3. Gradually whisk in the cold beer until smooth (like pancake batter). Let sit for 10 minutes.
  4. Heat oil to 375°F (190°C).
  5. Lightly dust the fish in flour, then dip into the batter and carefully lower into the hot oil.
  6. Fry for 6–8 minutes, turning occasionally, until golden and crisp. Remove and drain on paper towels.

Final Fry (for the Chips):

  1. Reheat the oil to 375°F (190°C).
  2. Fry the chips again for 2–3 minutes until golden and crispy.
  3. Drain and season with sea salt.

Serve With:

  • Tartar sauce
  • Malt vinegar
  • Lemon wedges

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.

Cod Fish and Chips