Fish 'n' Chips with Freshly Caught Cod
Few dishes can compete with a well-made fish 'n' chips. Freshly caught cod dipped in a light and crispy beer batter, served with crunchy triple-cooked fries and a classic homemade tartar sauce. With a HOT WOK, it is easy to achieve the high and consistent heat needed for perfect results.
Ingredients
Beer-Battered Cod
- 600–800 g cod fillet, cut into serving-sized pieces
- 200 g all-purpose flour
- 1 lager beer (approx. 330 ml)
- ½ tsp cayenne pepper
- 1 tsp fine salt
- Oil for deep-frying
Tartar Sauce
- 100 g mayonnaise
- 1 tbsp crème fraîche
- 1 tbsp capers, finely chopped
- 2–3 cornichons, finely chopped
- ½ tbsp finely chopped onion
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- ⅓ tbsp Dijon mustard
- Salt and pepper to taste
For Serving
- Triple-cooked fries or other crispy French fries
- Lemon wedges
Method
- Start by preparing the tartar sauce. Mix the mayonnaise, crème fraîche, capers, cornichons, onion, chives, parsley, and Dijon mustard in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- In a bowl, combine the flour, cayenne pepper, and salt. Gradually whisk in the beer until you have a smooth batter without lumps.
- Heat the oil to 180°C (356°F) in your HOT WOK.
- Pat the cod pieces dry with paper towels. Dip them into the beer batter, ensuring they are fully coated.
- Carefully lower the cod pieces into the hot oil. Deep-fry for 4–6 minutes, or until golden brown and crispy.
- Remove the fish and allow excess oil to drain on paper towels.
- Serve immediately with crispy fries, tartar sauce, and lemon wedges.
Tips for Perfect Fish 'n' Chips
Using a cold beer helps create a lighter and crispier batter. Make sure the oil maintains a steady temperature of around 180°C (356°F) throughout the cooking process. If the temperature drops too much, the batter may absorb excess oil and lose its crispness.
For a traditional British touch, serve with mushy peas or a fresh green salad.
