Beer Battered Cod & Chips

• Cod(600 g)
• Potato(1 kg)
• Olive oil(2 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• All-Purpose Flour(180 g)
• Cornflour(40 g)
• Baking Powder(1 tsp)
• Ale(250 ml)
• Rapeseed Oil(500 ml)
• Cabbage(300 g)
• Flat Leaf Parsley(15 g)
• Mayonnaise(3 tbsp)
• Vinegar(1 tbsp)
• Lemon(1)

Method

1. 1

   Heat the oven to 220C. Cut {Potato} into thick chips, toss with {Olive oil}, {Salt}, and {Black pepper}, then spread out on a large tray.

   ~10 min

2. 2

   Bake the chips for 30 minutes, turning halfway, until golden and crisp at the edges.

   ~30 min

3. 3

   While the chips bake, finely shred {Cabbage}, chop {Fresh parsley}, and mix with {Mayonnaise}, {Vinegar}, and a squeeze from half the {Lemon} to make a crunchy slaw. Cut the remaining {Lemon} into wedges.

   ~10 min

4. 4

   Pat the {Cod} dry and season lightly. In a bowl, whisk {Flour}, {Cornstarch}, and {Baking Powder}. Pour in {Beer} and whisk to a thick, smooth batter. Put the {Vegetable oil} into a deep pan and heat to 180C.

   ~10 min

5. 5

   Dip the {Cod} into the batter, let the excess drip off, then fry for 6-8 minutes in batches until the coating is golden and crisp and the fish is cooked through.

   ~8 min

6. 6

   Serve the battered cod with the chips, slaw, and lemon wedges on the side.

   ~7 min