True Cod Fish and Chips

Recipe Information

Ingredients

For the Fish

• 2 lb true cod, deboned and cut into 3 oz portions
• 2 tbsp salt
• 2 tbsp sugar
• -0.251 cup all-purpose flour (for dredging)

For the Beer Batter

• 0.333 cup beer (Hetty Alice Pilsner or similar light beer)
• 1 large egg
• 2 tsp salt
• 1 tbsp paprika
• 1 cup all-purpose flour
• 1 tsp black pepper

For Frying

• Vegetable oil for deep frying (enough to submerge fish pieces)

Directions

Prepare the Fish (4+ hours ahead)

1. Cut the cod into 3 oz portions if not already done

2. Place fish pieces on paper towels to absorb surface moisture

3. In a small bowl, mix together 2 Tbsp salt and 2 Tbsp sugar

4. Sprinkle the salt-sugar mixture evenly over one side of the fish pieces

5. Flip fish and sprinkle the remaining mixture on the other side

6. Cover fish with fresh paper towels, then wrap tightly in plastic wrap

7. Refrigerate for at least 4 hours or overnight (overnight is preferred)

Make the Beer Batter

1. In a medium bowl, crack the egg and lightly whisk

2. Add the beer and mix until combined

3. Add 2 tsp salt, 1 Tbsp paprika, and 1 tsp black pepper

4. Gradually whisk in 1 cup flour until the batter is smooth with no lumps

5. Let batter rest for 10-15 minutes while you prepare for frying

Set Up Your Frying Station

1. Heat oil in a deep fryer or heavy pot to 350°F (175°C)

2. Set up three stations: Bowl with 1 cup flour for dredging Bowl with beer batter Paper towels or wire rack for draining

3. Remove fish from refrigerator and unwrap

Bread and Fry the Fish

1. Pat fish pieces dry with paper towels to remove excess moisture

2. Working with one piece at a time: Dip fish in beer batter, letting excess drip off Lightly coat in the flour Dip again in beer batter for final coating

3. Carefully lower battered fish into the hot oil (350°F)

4. Fry for 5-6 minutes until golden brown and crispy

5. Use a slotted spoon or spider to gently lift fish from the bottom occasionally to prevent sticking

6. Remove fish and place on paper towels to drain excess oil

7. Serve immediately while hot and crispy

Tips for Success

1. Maintain oil temperature at 350°F for best results

2. Don't overcrowd the fryer - cook in batches if necessary

3. The double-dipping technique (batter-flour-batter) creates an extra crispy coating

4. Serve with thick-cut chips, mushy peas, and tartar sauce for authentic fish and chips