Cape Cod Fish and Chips
Crispy beer-battered cod and golden fries in under 20 minutes. A quick deep-fry that tastes like the seaside without leaving your kitchen.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 32g
Ingredients
- ¾ lb cod fillets, skin removed
- ¾ cup all-purpose flour, divided
- ¼ cup cornstarch
- ¾ cup cold beer or sparkling water
- 3 cups vegetable oil for frying
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat cod dry with paper towels. Season generously with salt and pepper.
- 2
Whisk together flour, cornstarch, and a pinch of salt in a bowl.
- 3
Pour cold beer into the flour mixture. Stir until just combined—batter should be thick and slightly lumpy.
- 4
Dust cod pieces with remaining 1/4 cup flour, shaking off excess.
- 5
Heat oil in a heavy-bottomed pot or deep skillet to 350°F. Use a thermometer—oil is ready when it shimmers.
- 6
Working in batches, dip floured cod into batter to coat fully. Slide into oil without crowding.
- 7
Fry 3–4 minutes per side until deep golden brown and center flakes easily with a fork.
- 8
Transfer to a wire rack or paper towels. Season immediately with salt.
- 9
Serve hot with lemon wedges and malt vinegar if desired.
Tools you’ll need
- paper towels
- two mixing bowls
- whisk
- heavy-bottomed pot or deep skillet
- deep-fry or instant-read thermometer
- slotted spoon or spider strainer
- wire rack or plate lined with paper towels
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