Entree: New Zealand – South Island – Blue Cod Fish and Chips (Crispy beer-battered blue cod served with thick-cut fried potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 4 blue cod fillets, approx. 6 oz (170 g) each, skin removed and patted dry
- 1 1/2 cups (190 g) all-purpose flour, plus 1/2 cup (65 g) for dusting
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) ground white pepper or black pepper
- 1 cup (240 ml) cold lager beer or sparkling water
- 1/4 cup (60 ml) cold club soda (optional, for extra crispness)
- 3 tbsp (45 ml) vegetable oil for batter
- 4 cups (960 ml) vegetable oil or canola oil for deep frying
- 2 lb (900 g) russet potatoes, peeled and cut into 1/2 in (12 mm) thick chips
- 1 tsp (5 g) malt vinegar (optional, for serving)
- Lemon wedges for serving
Tartar sauce:
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) dill pickle relish or chopped cornichons
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (8 g) fresh parsley, chopped
- Salt and pepper to taste

Instructions

1. Rinse potato chips and soak in cold water for 20 minutes, then drain and pat completely dry.
2. Par-cook chips: heat 2 cups (480 ml) of frying oil in a deep pot to 325°F (160°C). Fry potatoes in batches 4–5 minutes until soft but not browned. Remove and drain on paper towels.
3. Make batter: whisk 1 1/2 cups (190 g) flour, baking powder, salt, and pepper in a bowl. Gradually whisk in cold beer and 3 tbsp (45 ml) oil until a smooth, slightly thick batter forms. Keep batter cold.
4. Heat remaining oil to 375°F (190°C) for final frying.
5. Dust each cod fillet lightly with 1/2 cup (65 g) flour, shake off excess, then dip into the batter to coat fully.
6. Fry battered fillets one or two at a time in the 375°F (190°C) oil until golden and crisp, about 4–6 minutes depending on thickness. Drain on a rack or paper towels.
7. Finish chips: return par-cooked chips to 375°F (190°C) oil and fry until golden and crisp, 3–5 minutes. Drain and season with salt immediately.
8. Mix tartar sauce ingredients in a small bowl and adjust seasoning.
9. Serve blue cod fish and chips hot with lemon wedges, malt vinegar if desired, and tartar sauce.