Beer-Battered Cod And Chips With Tartar Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 3 lb (4 thick fillets) cod fillets
• 1 cup all-purpose flour
• 3/4 cup cold lager beer
• 2 quarts (about 1/2 cup absorbed) vegetable oil for frying
• 4 large potatoes large russet potatoes
• 1 1/2 tbsp vegetable oil for the chips
• 1/4 cup mayonnaise
• 1/4 cup dill pickles, finely chopped
• 1 lemons lemons
• 2 tsp baking powder plus salt kosher salt, black pepper, baking powder

Method (tap to check — screen stays awake)

1. Heat the oven to 450F. Cut the potatoes into thick batons, toss with the 3 tablespoons of oil and a heavy pinch of salt, spread on a sheet pan in one layer, and roast 35 to 40 minutes, flipping once, until the edges are blistered and crunchy.
2. Stir the mayonnaise with the chopped pickles, a squeeze of lemon, and plenty of black pepper. Chill the tartar sauce while everything else cooks.
3. Whisk the flour, baking powder, and a teaspoon of salt, then pour in the cold beer and whisk just until it looks like thin pancake batter. Lumps are fine; overmixing is not.
4. Heat 2 inches of frying oil in a heavy pot to 365F. Pat the cod dry, salt it, dip each piece in the batter and let the excess run off for a second before easing it into the oil away from you.
5. Fry two pieces at a time for 6 to 7 minutes, turning once, until the crust is deep gold and rigid and the fish flakes at the thick end. Drain on a rack, not paper, so the bottom stays crisp. Salt immediately.
6. Pile the chips next to the fish, add a lemon wedge and a spoonful of tartar sauce, and eat while it is still too hot.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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