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Fish and Chips: Beer-Battered Cod & Spiced Potato Wedges

Better than restaurant quality, homemade fish and chips.

Disclosure: Made in partnership with Fisherman’s Pride, who provided the fish.

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Fish and Chips: Beer-Battered Cod & Spiced Potato Wedges📌 Pin

But first, let me screw up opening this beer.

Here it is, as promised! Let’s be honest, this is better than restaurant quality, HOMEMADE FISH AND CHIPS!

I’m about to go real online-recipe-girl on you, but the recipe is down below so feel free to skip all the BS and take the recipe and run!

The best fish and chips I had was from a food truck in Queenstown, NZ. Erik’s, I think it was. And it was Hoki with thick steak fries. Malt vinegar, of course, hold the tartar.

It was easily one of my favorite experiences in life, and I washed it down with a helicopter tour of the Remarkables and visiting all of the Lord of the Rings filming locations in the area.

By myself.

I don’t know if that experience will ever be topped. Now I have a husband who dreams of seeing many of the places I was so blessed to see and, my goodness, I wish we could just up and go…but alas that is not God’s plan right now. So this is how I try to share my experiences with him, through food.

Kara Jones Cooks
Fish and Chips: Beer-Battered Cod & Spiced Potato Wedges
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Fish and Chips: Beer-Battered Cod & Spiced Potato Wedges

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Ingredients & Method

Crispy Beer-Battered Cod

  • 1½ lb cod fillets
  • Salt
Batter
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ~1 cup ice-cold beer (lager or pale ale)
  1. Pat cod dry
  2. Whisk dry batter ingredients.
  3. Slowly whisk in cold beer until thick but pourable.
  4. Dip cod, let excess drip off.
  5. Fry in 350°F oil 4–6 min until deeply golden and crisp.
  6. Drain, salt immediately.

Crispy Spiced Potato Wedges

  • 3–4 russet potatoes, wedged
  • Oil for frying

Parboil: water + 1½ tbsp kosher salt, 1 tbsp vinegar, 1 tsp baking soda

Spice Blend
  • 1½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp celery salt
  • ¼ tsp cayenne (I used more)
  1. Soak wedges 30–60 min → boil 8–10 min in parboil water → steam dry 5 min.
  2. Toss warm wedges w/ half spices.
  3. Fry 325°F 4–5 min → rest → fry 375°F 3–4 min until golden.
  4. Finish w/ remaining spices + salt. Optional lemon or malt vinegar.

https://karajonescooks.com/recipes/fish-and-chips/ · Recipe by Kara Jones Cooks

Good to know

Enjoy crispy, homemade beer-battered cod fillets paired with double-fried, custom-spiced russet potato wedges. This classic combination is fried until deeply golden and finished with a savory spice blend.

Substitutions

Storage & reheating

Store leftover fish and potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer until heated through and crisp. Avoid microwaving to keep the batter and potato coating from getting soggy.

Common questions

What oil temperatures are needed for the potato wedges?

The wedges are double-fried: first at 325°F for 4 to 5 minutes, allowed to rest, and then fried a second time at 375°F for 3 to 4 minutes until golden.

How long should the cod be fried?

Fry the beer-battered cod fillets in 350°F oil for 4 to 6 minutes until deeply golden and crisp.

How are the potato wedges prepped before frying?

Soak the wedges for 30 to 60 minutes, parboil for 8 to 10 minutes, and let them steam dry for 5 minutes before tossing with the spice mix.

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