Colman’s Classic Cod and Chips
- 4 cod fillets, each weighing around 170-180g (choose MSC sustainable fish where possible)
- 100g plain flour, seasoned
- For the batter:
- 220g plain flour
- 275ml cold water
- 5g salt
- 25ml malt vinegar
- 3g bicarbonate of soda
- For the chips:
- 6 potatoes (Maris Pipers if available)
- 1.5 litres vegetable oil (sunflower is best)
For the batter:
1. Combine all the ingredients in a bowl and whisk until smooth. The batter needs to be a similar consistency to single cream. You may need to add a little bit more flour or water to get the desired consistency.
2. Once the batter is ready, chill in the fridge for at least 45 minutes.
For the chips:
1. Peel the potatoes and cut them into evenly-sized batons that aren’t too thin. Wash under cold water to remove any starch and drain well. We cook the chips in two stages to get a soft, fluffy centre and a crisp outside. First, heat the oil in a deep fat fryer to 130°c. Fry the chips for seven to eight minutes until soft. Lift out of the oil and drain.
2. Reheat the oil to 180°c and return the chips to the pan, cooking until they are crispy and brown. Drain well. Keep in a warm place while you cook the fish.
For the fish:
1. Set the deep fat fryer to 180°c. Lightly coat the cod fillets in the seasoned plain flour and pat off. Dip in the batter and allow most of the batter to run off the fish as it only has to be lightly coated. Make sure the batter is nice and cold. Hot oil and cold batter = perfect crispiness.
2. Hold each fillet halfway into the oil for a few seconds before lowering it gently away from you to avoid splashing the oil. If you let go straight away it will sink to the bottom and stick. The fish should take approximately four to five minutes to cook. Ensure the batter is golden and crisp before removing and draining thoroughly on kitchen paper. Keep the cooked fish warm in a low oven while you cook the remaining fish in the same way.
3. Serve the fish and chips with salt and vinegar, tartare sauce and a wedge of lemon.