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Street Food

Battered Cod and Chips

The Quirky Foodster Team

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30 minutes
Prep
25 minutes
Cook

Ingredients

  • 4 cod fillets (about 150 g / 5 oz each)
  • 150 g (1 1/4 cups) all-purpose flour, plus extra for dusting
  • 1 tsp baking powder
  • 200 ml (3/4 cup) cold sparkling water
  • 1 kg (2 lb) potatoes, cut into thick chips
  • Vegetable oil, for frying
  • Salt, to taste

Method

  1. Soak the cut chips in cold water for 20 minutes to remove excess starch, then pat dry thoroughly.
  2. Heat oil to 160°C (320°F) and fry the chips in batches for 5–6 minutes until soft but not browned; drain and set aside.
  3. Whisk together flour, baking powder and cold sparkling water to make a light, thin batter.
  4. Increase oil temperature to 190°C (375°F).
  5. Dust the cod fillets lightly in flour, dip into the batter, and fry for 6–8 minutes until golden and crisp, cooked through.
  6. Increase the oil to 190°C (375°F) if not already there and fry the par-cooked chips again for 2–3 minutes until golden and crisp; drain, salt generously, and serve with the fish.

Introduction: A beloved seaside and takeaway staple, crisp battered cod served with thick-cut chips reflects Ireland's strong fish and chip shop culture, often enjoyed wrapped in paper straight from the local 'chipper'.

Cultural Background: A beloved seaside and takeaway staple, crisp battered cod served with thick-cut chips reflects Ireland's strong fish and chip shop culture, often enjoyed wrapped in paper straight from the local 'chipper'.

Tips: Double-frying the chips, first at a lower temperature to cook them through and then at a higher temperature to crisp them, gives the best texture.

Variations: Haddock or hake can be used in place of cod depending on availability. Not vegetarian; a vegetarian version can batter and fry firm tofu or halloumi in place of the fish.

Storage: Best eaten fresh; battered fish does not store or reheat well.

Reheating: Reheat briefly in a hot oven at 200°C (400°F) for 8–10 minutes to help restore some crispness, though texture will not be identical to fresh.

Nutrition: Per serving (approx.): 560 kcal, 22g fat, 60g carbohydrate, 32g protein.

FAQs:

Q: Why use sparkling water in the batter?

A: The carbonation helps create a lighter, crispier batter.

Q: Why fry the chips twice?

A: The first fry cooks the potato through, while the second fry at a higher heat crisps the exterior.

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