Recipe Studio
88 minutes•Medium•Serves 2

Crispy Beer-Battered Cod with Hand-Cut Chips

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Crispy Beer-Battered Cod with Hand-Cut Chips

By @chef1

Flaky cod fillets coated in a light and airy beer batter, fried to golden perfection, served alongside thick-cut, twice-fried chips for maximum crispness. A true comfort food classic.

Recipe Rating

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Ingredients

  • ●396.9g Cod fillets, raw, boneless
  • ●1 cup all-purpose flour
  • ●1 teaspoon baking powder
  • ●1/2 teaspoon salt
  • ●1/4 teaspoon black pepper
  • ●1 cup cold beer
  • ●1 tablespoon vegetable oil
  • ●900g Vegetable oil for deep frying
  • ●600g Russet potatoes, raw with skin
  • ●15g, for dusting All-purpose flour
  • ●0.5g Salt
  • ●15g Cider vinegar
  • ●30g Lemon juice
  • ●30g Tartar sauce (optional)

Instructions

  1. 1
    Scrub the measured potatoes and cut into 1/2-inch chips, retaining skins. Rinse briefly and pat dry.
  2. 2
    Heat the single measured 900g frying-oil bath in a suitably sized pot to 325°F (160°C). Deep-fry the chips in two equal batches, 5-7 minutes per batch. Remove to drain.
  3. 3
    In a large bowl, whisk together 1 cup of flour, baking powder, salt, and pepper. Gradually whisk in the cold beer and 1 tablespoon of vegetable oil until just combined. Do not overmix; a few lumps are okay.
  4. 4
    Let the batter rest for 15-20 minutes in the refrigerator. This allows the gluten to relax, resulting in a lighter batter.
  5. 5
    Raise the same oil bath to 375°F (190°C). Deep-fry chips in two equal batches, 3-5 minutes per batch, then drain and season with measured salt.
  6. 6
    After finishing the chips, let the same oil bath cool to 350°F (175°C). Dust cod with the measured 15g flour and coat with batter.
  7. 7
    Deep-fry the two cod fillets together in one batch, 3-4 minutes per side, until cooked through. Use a pot with room for both; otherwise extend time for serial batches.
  8. 8
    Remove the fried cod with a slotted spoon and place on a wire rack to drain.
  9. 9
    Serve all cod and chips with measured cider vinegar and lemon juice. Optional 30g tartar sauce is excluded from the base estimate.

Recipe details

Cuisine
British
Category
Main course
Preparation
32 minutes
Cooking
33 minutes

Estimated total: 88 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
  • vegetable prep: 10 min planning allowance (vegetable_prep)
  • pan preheat: 3 min planning allowance (pan_preheat)
  • mix: 3 min planning allowance (mix)
  • pan preheat: 3 min planning allowance (pan_preheat)
  • brief cool: 5 min planning allowance (brief_cool)
  • simple prep: 5 min planning allowance (simple_prep)
  • transfer: 2 min planning allowance (transfer)
  • transfer: 2 min planning allowance (transfer)
  • Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
  • Explicit reviewed multiplication: 2 sides/batch actions; source quantities and pan capacity reviewed.
  • Explicit reviewed multiplication: 2 sides/batch actions; source quantities and pan capacity reviewed.
  • Explicit reviewed multiplication: 2 sides/batch actions; source quantities and pan capacity reviewed.
  • Two 6–8oz fillets use midpoint 7oz each, 14oz total.
  • all-purpose flour: USDA cup portion weight
  • USDA enriched white all-purpose wheat flour; chosen conventional flour style.
  • baking powder: USDA tsp portion weight
  • Generic baking powder chosen.
  • salt: USDA tsp portion weight
  • Table salt; unknown quantity means sodium is omitted, not guessed.
  • black pepper: USDA tsp, ground portion weight
  • USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
  • cold beer: USDA fl oz portion weight
  • Generic regular beer chosen. Full amount included; no alcohol evaporation adjustment made, energy may be overestimated.
  • vegetable oil: USDA tablespoon portion weight
  • Generic vegetable oil (soybean) chosen. Full amount included as it's used in the batter and not explicitly drained.
  • Plain unspecified vegetable frying oil: chosen USDA refined soybean-oil reference, not palm-kernel oil, a flavoured blend or a claim about the actual plant source. Food-specific uptake is validated se
  • Chosen weighed scrubbed potatoes; skins retained to match the USDA raw edible profile.
  • USDA enriched white all-purpose wheat flour; chosen conventional flour style.
  • Table salt; unknown quantity means sodium is omitted, not guessed.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Excludes optional Tartar sauce (optional)
  • Deep-frying oil: original bath 900 g; estimated oil eaten 69.69 g for the whole recipe. Bath capacity and batch repetitions do not determine oil eaten. These are estimates, not measured absorption.
  • battered raw boneless cod: Recipe Studio chosen allowance: 10 g oil per 100 g raw cod, not a published conversion; 396.9 g × 10/100 = 39.69 g oil. The cited study demonstrates formulation-dependent uptake; its percentages are NOT converted to this raw-fish denominator. This 10 g allowance is an owner-approved modelling choice. All listed batter inputs remain included; no leftover-batter yield is inferred. (https://researchnow.flinders.edu.au/en/publications/fish-protein-hydrolysates-application-in-deep-fried-food-and-food/)
  • plain raw-potato chips: Bognár 2002, Part 2 table 31, printed p.73: French fries, 5 g fat uptake per 100 g initial potato ingredients; 600 g × 5/100 = 30 g oil. Published average for raw-potato French fries; cut, temperature, draining and double-frying vary. Applied once across the shared bath, not once per batch. (https://www.fao.org/uploads/media/bognar_bfe-r-02-03.pdf)
  • Cider vinegar: Keep the measured cider vinegar ingredient and update the final serving instruction to cider; remove the stale malt-vinegar reference. Also use the generic measured-salt wording matching the listed salt. Quantities and nutrition remain unchanged. Original: {"item":"Cider vinegar","amount":"15g"}. Authored: {"item":"Cider vinegar","amount":"15g"}.
  • Cider vinegar: Keep the measured cider vinegar ingredient and update the final serving instruction to cider; remove the stale malt-vinegar reference. Also use the generic measured-salt wording matching the listed salt. Quantities and nutrition remain unchanged. Original: {"item":"Cider vinegar","amount":"15g"}. Authored: {"item":"Cider vinegar","amount":"15g"}.

cod · beer batter · chips · deep-fried

Estimated nutrition per serving

1082 calories · 49.6 g protein · 114.4 g carbohydrate · 44 g fat · 6 g fiber · 810 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; measured inputs included with disclosed retention or uptake estimates where supported. Excludes optional Tartar sauce (optional) Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

dinner
spring
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