Cod Fish & Chips recipe (Rick Stein)

Here is a timeless recipe from Rick Stein for Cod Fish and Chips:

240g flour
3 teaspoons baking powder
270ml ice-cold water
900g floury potatoes
Sunflower oil, for deep-frying
4 x 175g pieces of thick cod fillet, cut from the head end, not the tail (replace with hake)
Tartare sauce, to serve
Salt and freshly ground black pepper


To make the batter, mix the flour, 1 teaspoon of salt and the baking powder with the water.

Keep cold and use within 20 minutes of making.

Pre-heat the oven to 150°C. Line a baking tray with plenty of kitchen paper and set aside.

Peel the potatoes and cut them lengthways into chips 1cm thick. Pour some sunflower oil into a large, deep pan until it is about a third full and heat it to 130°C.

Drop half the chips into a frying basket and cook them for about 5 minutes until tender when pierced with the tip of a knife but not coloured. Lift them out and drain off the excess oil.

Repeat with the rest of the chips and set aside.

To fry the fish, heat the oil to 160°C. Season the cod fillets with salt and pepper and then dip into the batter.

Fry 2 pieces at a time for 7 to 8 minutes, until crisp and golden brown. Lift out and drain on the paper-lined tray.

Keep hot in the oven while you cook the other two pieces.

Raise the temperature of the oil to 190°C and cook the chips in small batches for about 2 minutes, until they are crisp and golden.

Lift them out of the pan and given them a shake to remove the excess oil, then

Drain on kitchen paper and keep them hot while you cook the rest.

Sprinkle with salt and serve them with the deep-fried cod and tartare sauce.

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