Cod and Chips

Cod and Chips are traditionally cooked and wrapped in paper as a takeout; they can also be plated and served sprinkled with malt vinegar or with some creamy tartare sauce. It is sure this English recipe will make you relish new flavors. It is ideal to eat at any time and place, and you can prepare it by following the recipe below.


  • 2 lb of fresh cod fillets
  • 6 fl.oz milk
  • Half level teaspoon of caster sugar
  • 4 oz of plain white flour
  • 2 tablespoons of plain white flour
  • 2lb of Potatoes
  • 1 level teaspoon of dried yeast
  • Freshly ground pepper & salt
  • Half a level teaspoon of salt
  • Vinegar

To Make Batter:(1-7)
  1. Warm the milk and pour into bowl
  2. Add the sugar and dissolve
  3. Blend in yeast, cover and leave to stand at room temp., for 6/7 min until mixture becomes frothy
  4. Sift flour and salt into a bowl, make a well in the center
  5. When yeast mixture is ready add to well and mix
  6. Whisk or beat until batter is smooth
  7. Cover and leave to stand for 30 minutes
  8. Peel potatoes and cut into thick chips
  9. Wash under cold tap and pat dry with towel
  10. Heat a deep fat frying pan or chip pan
  11. Test oil by placing one chip in pan when chip rises oil is ready
  12. Place chips in oil (in batches if necessary) cook until golden brown, turn onto hot plate and cover
  13. Allow the temperature of the oil to cool slightly
  14. Mix 2 teaspoons of flour with a pinch of salt and pepper, and coat fish
  15. Stir batter and dip the fish into it, lift out and let excess batter drip off
  16. Carefully lower fish into the hot oil and cook for 4-5 minutes until golden brown
  17. Remove and pat well to remove excess fat

Garnish: Fish with slice of lemmon,
Season: Chips with salt and vinegar to taste



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