Always a childhood favourite!


  • 160 g (x4) cod fillets
  • for the batter:
  • 150 g plain flour (sifted)
  • 10 g fresh yeast (crumbled or 1 teaspoon dried yeast)
  • 250 ml beer
  • 80 g potato (peeled and grated)
  • 1 shallot (peeled and diced)
  • 2 cloves of garlic (peeled and crushed)
  • for the chips:
  • maris piper potatoes
  • tartar sauce:
  • 25 g gerkins
  • 25 g capers
  • 4 tblsp mayonnaise
  • juice of ¼ of a lemon
  • salt and freshly ground pepper


  • For the batter:
  • Mix 150g flour and the yeast together lightly in a bowl. Gradually whisk in the beer.
  • Add the remaining better ingredients and mix well. Leave to ferment in a warm place for 30 minutes.
  • Preheat the deep fat fryer to 170°C. Toss the cod in seasoned flour. Tap off the excess flour and dip the cod in the batter. Remove the excess and cook in the deep fat fryer for 8-10 minutes.
  • For the chips:
  • Cut the potatoes in into strips. Blanch strips of potato for 2 minutes, then transfer to a preheated deep fat fryer at 170C and cook until golden brown. Shake with salt and malt vinegar
  • For the tartar sauce:
  • Pulverise the gerkins and capers in food processor. Add the mayonnaise and lemon juice Season to taste.

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