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Beer Battered Cod with Homemade Chips and Tartar Sauce
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

    Directions

    Whisk the beer yeast and sugar in a large bowl to blend then set it aside in a warm place until the yeast dissolves about 15 minutes.

    Gradually whisk in the flour to form a thick batter. Bubbles in the batter should fall slowly from your finger. Cover the batter with a wet tea towel and set aside until larger bubbles form about 45 minutes.

    Chips

    Bring a large pot of water to a boil over high heat. Cut the potatoes into 5-inch-long by 1/2-inch-thick sticks. Cook the potatoes in the boiling water for 5 minutes.

    Drain and allow the potatoes to cool completely on a baking sheet lined with paper towels.

    Blend the egg yolks mustard and vinegar in a food processor. With the food processor running slowly drizzle in the oil through the feed tube until the mixture has thickened to a mayonnaise-like consistency.

    Transfer the mayonnaise to a bowl then stir in the cornichons parsley capers lemon juice and enough water to thin the sauce to the desired consistency. Season the sauce to taste with salt and pepper and refrigerate until serving.

    Fill a clean large wide wok or pot about halfway with oil. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Adjust the heat as needed to maintain this temperature.

    Season the cod with salt and pepper and dredge the cod in the flour to coat lightly.

    Working in batches dip the cod into the batter to coat and then gently lower it into the oil.

    Fry until the cod is golden brown about 4 minutes. Using a slotted skimmer remove the cod from the oil and place it onto a baking sheet lined with a rack to drain the excess oil.

    Return the oil to 375°F. Working in 3 batches fry the potatoes in the oil until golden and crisp about 5 minutes. Using the slotted skimmer transfer the chips to the baking sheet lined with a rack to drain. Season the fish and chips with salt while they are still hot.

    Arrange the fish on plates with the chips and serve with the tartar sauce and lemon wedges.

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    6 Comments

    Filter by:
    Candy

    I'm making the cod again tonight with french fries and fried okra. Maybe I ought to put the EMTs on alert. I loved the fish!

    August 05 2011 at 4:41 PM Report abuse rate up rate down Reply
    gary kirby

    pretty good, but a lot of work. I would rather fly over and buy some.

    August 01 2011 at 12:49 PM Report abuse rate up rate down Reply
    lilliancastner

    Real fish and chips would be served with malt vinegar.

    August 01 2011 at 11:56 AM Report abuse rate up rate down Reply
    elinorcleo

    I am SO EXCITED about this recipe! Can't wait to try it out I am positive it will be delicious!

    August 01 2011 at 8:17 AM Report abuse rate up rate down Reply
    Marisey38

    Sounds good, but it takes a lot of time and energy.

    August 01 2011 at 7:47 AM Report abuse rate up rate down Reply
    whitadams7

    Absalutly delious! Dont die before you try.

    June 18 2010 at 9:34 PM Report abuse rate up rate down Reply

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