Andy's Fish and Chips

6
Servings
15-20m
Prep Time
4m
Cook Time
19m
Ready In


""

Original recipe yields 6 servings
OK
  • For the Cod:

Nutritional

  • Serving Size: 1 (371.5 g)
  • Calories 945.7
  • Total Fat - 13.5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 2426.5 mg
  • Total Carbohydrate - 183.6 g
  • Dietary Fiber - 15.1 g
  • Sugars - 3.9 g
  • Protein - 30.3 g
  • Calcium - 458.8 mg
  • Iron - 9.2 mg
  • Vitamin C - 20.7 mg
  • Thiamin - 0.7 mg

Step 1

In a small bowl, combine all the tartar sauce ingredients. Stir to mix thoroughly and set aside.

Step 2

In a medium bowl, combine the cod and 2 cups of flour. Toss to coat.

Step 3

In a large bowl, combine the remaining 3 cups flour with the cornmeal, thyme, chili powder, cayenne, baking powder and salt. Add the beer and water; mix well.

Step 4

Add 4 inches of oil to a stockpot or Dutch oven and heat to 350F. Test by dropping a piece of fish into the oil. It should sizzle vigorously and immediately on the surface without sinking or burning.

Step 5

When the oil is ready, lift the cod pieces out of the flour, lightly shaking off excess, and drop into the beer batter. Use tongs to transfer the coated pieces, one at a time, into the oil, frying in batches so as not to crowd the pan.

Step 6

As the fish fries, use the tongs to separate and move the pieces around. Fry until dark golden brown underneath (about 2 minutes) then turn and cook the second side (1 to 2 minutes more). Remove the fish, allowing excess oil to drip back into the pan, and transfer to a paper-towel lined plate. Season with salt and pepper and serve hot with the tartar sauce.

Tips & Variations


No special items needed.

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