Battered Cod with Thick Crispy Fries

1. 1 Cod filletpack 600 g ≈ $9.00 150 g
2. 2 Wheat flour 35 g
3. 3 Starch 9 g
4. 4 Lager beerpack 500 ml ≈ $2.00 50 ml
5. 5 Salt 2 g
6. 6 Potatoes≈ $2.19 per kg 200 g
7. 7 Sunflower oil 60 ml
8. 8 Mayonnaise 15 g
9. 9 Pickled cucumberspack 680 g ≈ $3.20 15 g
10. 10 Caperspack 100 g ≈ $3.00 5 g
11. 11 Lemon≈ $4.70 per kg 12 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut potatoes⁶ into thick chunks and pat dry.

2. Mix flour, cornstarch, salt, pepper, and cold beer into a thick batter.

3. Pat cod¹ fillets dry and cut into large pieces.

4. Mix mayonnaise, finely chopped dill pickles⁹, capers¹⁰, and lemon¹¹ juice for the sauce.

5. Heat oil in a deep skillet and fry the potatoes⁶ 8–10 minutes until golden and crisp. Season with salt and keep warm in the oven.

6. Dip the cod¹ in batter and fry in the same oil 4–5 minutes per side until golden and crisp outside with flaky white flesh inside.

7. Serve the cod¹ with fries and sauce.