Cod filet beer battered, Fries, Slaw, Malt vinegar, Tartar.
The Story This isn't just fish and chips - it's a proper British pub experience on a plate. Our cod gets a golden beer batter jacket that shatters at first bite, revealing flaky white fish within, while hand-cut fries and tangy slaw complete this seaside classic.
Make it at Home
Crispy Beer-Battered Fish & Chips with Homemade Tartar Transform your kitchen into a seaside fish shop with this authentic recipe. The secret is in the beer batter - light, crispy, and golden every time.
Ingredients 4 pieces cod fillets (6 oz each) 2 lbs russet potatoes 1 cup all-purpose flour 1 cup cold beer 1 tsp baking powder 1 tsp salt 1/2 cup mayonnaise 2 tbsp sweet pickle relish 1 tbsp lemon juice 2 cups shredded cabbage 1/4 cup shredded carrot 2 tbsp apple cider vinegar vegetable oil for frying malt vinegar for serving Instructions 1 Cut potatoes into thick fries and soak in cold water for 30 minutes. Heat oil to 350°F in a large pot or deep fryer.
2 Make tartar sauce by mixing mayonnaise, pickle relish, and lemon juice. Refrigerate until ready to serve.
3 For slaw, combine cabbage and carrot with apple cider vinegar and a pinch of salt. Toss and set aside.
4 Whisk together flour, baking powder, and salt. Gradually add cold beer, whisking until smooth batter forms.
5 Pat cod fillets dry and season with salt. Dredge each fillet in plain flour, then dip in beer batter, letting excess drip off.
6 Fry potatoes in batches for 3-4 minutes until lightly golden. Remove and drain on paper towels.
7 Carefully lower battered fish into oil and fry for 4-5 minutes until golden brown and crispy. Remove and drain.
8 Return fries to oil for final 2-3 minutes until golden and crispy. Season with salt immediately.
9 Serve fish and chips hot with slaw, tartar sauce, and malt vinegar on the side.
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