Fish and chips is the quintessential British dish, and cod is its star fish. A light beer batter, which comes out airy and crispy, envelops juicy cod loins, accompanied by thick-cut fries. Served with a squeeze of lemon or vinegar, it's comfort food at its purest that you'll make better at home than at any pub.
British fish & chips has always been made with cod. What few people know is that the cod used by English pubs came precisely from the same cold North Atlantic waters as ours. The Spanish version we propose here improves on the original with two changes: olive oil instead of lard (cleaner, healthier), and ice-cold beer in the batter to achieve an explosively crispy crust.
Ingredients
- 4 thick cod fillets, desalted (we use Desalted Boneless Cod Tail (1pc) - 500g)
- 200g all-purpose flour
- 250ml very cold lager beer
- 1 teaspoon baking powder
- 1 teaspoon sweet paprika (Spanish touch)
- 4 large potatoes
- Plenty of mild olive oil for frying
- Salt, pepper, and lemon
- Tartar sauce or aioli for serving
Step-by-step preparation
- Peel the potatoes and cut them into thick sticks, 1.5 cm thick. Soak them in cold water for 30 minutes to remove surface starch (this makes them crispier). Drain and dry them thoroughly.
- Double-fry the potatoes. Fry the potatoes in oil at 140 C for 6-8 minutes (first fry: cooks them inside without browning). Remove and let rest for 10 minutes. Raise the oil to 190 C and fry them a second time for 2-3 minutes until golden and crispy. Double-frying is the secret to perfect chips: soft inside, with a glass-like crust outside.
- Beer Batter. Mix the flour with the baking powder and paprika. Add the ice-cold beer all at once and mix quickly with a whisk. The batter should have lumps: if it's perfectly smooth, you've overmixed and developed the gluten, resulting in a chewy batter. A few lumps guarantee crispiness.
- Dry the cod fillets. First, dredge them in dry flour (shaking off excess) and then submerge them in the beer batter. Let them drain for 2 seconds and gently place them in oil at 180 C.
- Frying: 4-5 minutes. Fry 2 pieces at a time maximum. The beer batter swells quickly, forming a thick, irregular, and explosively crispy crust. When golden, remove and place on a wire rack.
- Serve on newspaper if you want the British style, or on a wooden board for a more modern look. Potatoes on the side, cod on top, lemon wedges, and a bowl of tartar sauce or aioli. Cold beer to accompany. Mandatory.
Our house trick
The ultimate professional fish & chips trick: add a tablespoon of vodka to the batter mixture. The alcohol evaporates instantly upon contact with hot oil, creating micro-bubbles in the crust that make it even crispier and lighter. It's a Heston Blumenthal trick that really works. And always use ice-cold beer: put it in the freezer 20 minutes beforehand. Cold is your ally.
Buy it at BacalaloDesalted Boneless Cod Tail (1pc) - 500g€10.95 · 24-48h refrigerated delivery →Frequently Asked Questions
Why use beer in the batter?
The gas in the beer lightens the batter, making it crispy and airy. Use it very cold for a better temperature contrast when frying.
What cut of cod is ideal?
Thick fillets or pieces of desalted cod, which remain juicy inside the crispy batter.
How do I achieve perfect fries?
Double frying: first at 150 ºC to cook them through, then at 190 ºC to brown and make them crispy on the outside.
