Cod Fish 'N' Chips

Total Time:
2 hr 40 min
30 min
Inactive Prep:
2 hr
10 min
4 servings


  • Fried Fish:
  • Vegetable oil, for deep-frying
  • 2 1/2 pounds tempura batter mix
  • 6 ounces Pike Naughty Nellie ale, or your favorite brew
  • 2 pounds cod fillets, cut into large chunks
  • 2 cups panko breadcrumbs
    • CHIPS:
      • Vegetable oil, for deep-frying
      • 2 1/2 pounds russet potatoes, julienned, soaked in water for a minimum of 2 hours and up to 24 hours
      • Kosher salt


      For the fried fish: Heat the oil in a deep-fryer to 350 degrees F.

      In a large bowl, combine the tempura batter mix and beer. While whisking, slowly add water until a pancake-batter consistency is reached.

      Dip the cod in the batter and then toss in the panko to coat. Fry until the fish is golden brown and beginning to float, 3 to 4 minutes. Drain on paper towels.

      For the chips: Heat the oil in a deep-fryer to 350 degrees F.

      Add the pre-soaked potatoes to the deep-fryer and cook for 3 minutes. Remove the fries and allow to rest for 1 minute. Return the fris to the fryer and cook for an additional minute. Drain on paper towels and season with salt.

      Serve the fried fish with the chips.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.