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Battered Cod and Chips

Battered Cod with Tartar Sauce

Battered Cod with homemade Tartar Sauce and Oven Chips. No deep fat fryer required!

Course Main
Cuisine British
Keyword British, british cuisine, fish, Potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 870 kcal
Author Fiona Maclean


Tartar Sauce

  • 150 ml mayonnaise homemade or good quality pre-prepared
  • 2 tbsp Opies gherkins drained and finely choppped
  • 2 tbsp Opies capers drained and finely chopped
  • 2 tbsp Opies silverskin onions drained and finely chopped
  • 3 slices Opies lemon drained and finely chopped
  • 2 tbsp dill, parsley or tarragon (or a mix) finely chopped
  • Salt and pepper to taste

Beer Battered Cod

  • 2 medium tail-end of cod pieces 300 - 350g of fish
  • 75 g plain flour plus a little extra to coat the fish
  • 1 tsp baking powder
  • 100 ml pale ale
  • 250 ml vegetable oil to fry - the exact amount will depend on your pan.
  • salt and pepper


  • 350 g Maris Piper or King Edward potatoes
  • 1 tbsp vegetable oil
  • salt and pepper


Tartar Sauce

  1. Put the mayonnaise in a bowl with all the chopped ingredients

    Ingredients for Tartar Sauce
  2. Stir well, then season to taste with salt and pepper

  3. Cover and store in the fridge for up to 2-3 days as necessary


  1. Pre-heat the oven to 250c or 230c fan oven - or as close as you can get if your oven doesn't heat to that temperature

  2. Peel the potatoes

  3. Cut them lengthwise in half, then cut lengthwise 1cm slices

  4. Cut each slice into 1cm thick sticks

  5. Put them into cold water to store

  6. Heat a medium pan of water till it is boiling then add the potatoes, bring back to the boil and cook for 3 minutes

  7. Drain the potatoes well

  8. Put the oil, salt and pepper into a large bowl

    Blanched and oiled Chips
  9. Add the potato chips and mix well with your hands to coat with oil. This is best done while the potatoes are warm

  10. Spread the potatoes out on a baking tray and put in the oven for 15-20 minutes, turning every 5 minutes

  11. When the potato chips are golden brown all over and soft in the middle they are ready to serve

Battered Cod

  1. While the chips are cooking, make up the beer batter by sifting the flour, baking powder and a little salt and pepper into a mixing bowl. Add the beer bit by bit, using a balloon whisk to avoid lumps

  2. Pat the fish dry with kitchen paper

  3. Coat it with a little flour. I do this by putting a teaspoon of flour into a sieve held over the fish.

  4. Put the oil into a saute pan or deep frying pan

  5. 10 minutes before your chips are due to be cooked, heat the oil until it is just starting to smoke. A small amount of batter should turn crispy golden brown in 30 seconds

  6. Dip the fish in batter, making sure you coat all sides

  7. Carefully place the fish in the oil and, using kitchen tongs, turn it once immediately

  8. Reduce the heat of the oil a little and cook the fish for 3 minutes

  9. Turn the fish once and cook for a further 3 minutes

  10. Carefully remove the fish from the oil and drain on kitchen paper

  11. If necessary keep warm until your chips are cooked. If you are cooking for more than two people or you have a pan that will only fit one fillet, then cook in batches. The fish will keep in a warming oven for up to 20 minutes or even in the oven with the chips for 5 minutes or so.

Recipe Notes

To serve four people, simply double the ingredients.