Ingredients:

  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) ice-cold lager
  • 1 large egg, lightly beaten
  • 4 (6-8 oz/170-225g) cod fillets, skinless and boneless
  • 2 lbs (900g) large russet potatoes, peeled and cut into chunky chips
  • 2 tablespoons olive oil
  • 1/4 cup (60g) mayonnaise
  • 2 tablespoons finely chopped dill pickles
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Vegetable oil or peanut oil, for deep frying (about 4 cups/950ml)

Instructions:

  1. Boil potato chunks until tender.
  2. Drain well and return to the pot.
  3. Gently crush the boiled potatoes to create rough texture.
  4. Toss with olive oil, salt, and pepper.
  5. Roast in the oven until golden and crispy.
  6. While chips are roasting, mix mayonnaise, pickles, parsley, capers, and lemon juice for the tartare sauce.
  7. Toss roasted chips with tartare sauce.
  8. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  9. Gradually whisk in the cold lager until just combined (a few lumps are okay).
  10. Gently fold in the beaten egg.
  11. Refrigerate the batter for at least 20 minutes.
  12. Pat the cod fillets dry with paper towels.
  13. Lightly dust each fillet with flour.
  14. Heat the oil in a deep fryer or large pot to 350°F (175°C).
  15. Dip each floured cod fillet into the chilled beer batter, ensuring it is fully coated.
  16. Carefully lower the battered cod into the hot oil, one or two pieces at a time, being careful not to overcrowd the pot.
  17. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C).
  18. Remove the fried cod with a slotted spoon and place on a wire rack to drain excess oil.
  19. Serve immediately with the chunky tartare chips.