British Pub Classic, Fried to Golden Perfection


Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4


Ingredients:

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  • 4 cod fillets (about 6 oz each)
  • 1 cup all-purpose flour (plus extra for dusting)
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup cold sparkling water or beer
  • fish and chips, Chef Ed recipe, British pub food, crispy fish, beer batter, homemade chips, cod fillet, authentic fish and chips, comfort food, post workout meal, malt vinegar, potato fries, twice fried chips, traditional English food, gourmet fried fish, healthy fried recipe, fish recipe for athletes, quick dinner idea, protein rich fish, chef Ed kitchen, omega-3 fish, lean protein, golden fried cod, tartar sauce side, seafood meal, crunchy fish, home cooking, fitness comfort food, athletic recovery food, fried fish dish, crispy comfort mealLemon wedges (for serving)
  • Vegetable oil (for frying)

For the Chips (Fries):

  • 4 large russet potatoes
  • Salt to taste
  • Malt vinegar (optional, for serving)

Directions:

1. Prep the Chips:
Peel and cut potatoes into thick fries. Soak in cold water for 30 minutes to remove excess starch. Drain and pat completely dry with a towel.

2. Make the Batter:
Whisk together flour, baking powder, salt, and pepper in a bowl. Slowly add cold beer or sparkling water while whisking until you get a smooth batter. Let it rest in the fridge for 10 minutes.

3. Fry the Chips (Twice!):
Heat oil to 320°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Drain and set aside. Increase oil temp to 375°F (190°C) and refry chips for 2–3 minutes until golden and crispy. Drain and salt.

4. Fry the Fish:
Dust fish fillets lightly in flour. Dip into the chilled batter and fry at 375°F (190°C) for 6–8 minutes until golden brown and crisp. Drain on a wire rack or paper towels.

5. Serve:
Plate the fish with a heap of chips, a lemon wedge, and malt vinegar or tartar sauce on the side.


Chef Ed’s Notes:

  • Beer Batter Bonus: Use English ale or Guinness for a deeper flavor and crispier crust.
  • Crunch Hack: Let the battered fish sit for 30 seconds before dropping it into oil—this sets the coating.
  • Health Tip: Use cod or haddock for lean protein and omega-3 benefits.

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Health Benefits for Athletes:

  • Lean Protein: Cod is low in fat and packed with muscle-repairing amino acids.
  • Carbs for Recovery: Potatoes refuel glycogen stores post-training.
  • Fats Done Right: Frying in clean, high-smoke-point oil provides energy-dense fuel when portioned responsibly.

 

 

 

 

 

References:

  • Blumenthal, H. (2009). Heston’s Fantastical Feasts. Bloomsbury.
  • U.K. National Health Service. (2023). “Nutrition Profile: White Fish & Potatoes.”
  • U.S. Department of Agriculture. (2024). FoodData Central: Cod and Russet Potatoes.
  • BBC Food. (2022). “Fish and Chips Recipe by James Martin.”
  • Burke, L. M., & Deakin, V. (2015). Clinical Sports Nutrition (5th ed.). McGraw-Hill.