Fish and chips are timeless for a reason. When crispy battered perch is paired with heavy-dipping chips, creamy tartar sauce, and mushy peas, it is a culinary embrace of comfort in newsprint. But when carried out lovingly, with only the best of ingredients, this simple dish becomes fit to be called “restaurant worthy” by any gourmet-minded enough to want a taste.
“Gone Fishin'” takes the fundamentals of the British favorite with Norwegian cod, chunky chips, just-crushed minted pea purée, and homemade tartar sauce, alongside a wedge of lemon and just a pinch of Maldon salt and cracked black pepper. Far from evoking seaside nostalgia, it sets up an image more akin to modern gourmet luxury. This classic fish and chips recipe elevates the dish, making it perfect for a seafood dinner that impresses.
Whether you’re making it for a special occasion or enjoying it as a satisfying meal, this fish and chips recipe brings a sophisticated flair to a well-loved classic. For anyone wanting to recreate the classic fish and chips experience at home, the secret lies in the beer batter and the freshest ingredients.
Gone Fishin
Equipment
- 1 Deep fryer or heavy-bottomed pot Use oil thermometer for accurate frying temperature
- 1 Mixing Bowl For whisking batter
- 1 Rack or wire tray To rest fried fish and avoid sogginess
- 1 Paper Towels For patting cod dry
- 1 Thermometer To ensure oil is at 180°C (350°F)
Ingredients
- 2 pcs Cod Fillet (Frozen, Skinless) ~400–500g total, thawed and deboned
- 50 g Minted Pea Purée Warmed, blended with mint and a knob of butter
- 250 g Chunky Fries Connoisseur 16/18 cut
- 1 g Salt Table salt, used sparingly
- 60 g Tartar Sauce Preferably homemade with pickles and herbs
- 35 g Lemon Wedge Served on the side
- 50 g Beer Batter PreparedNotes: Mix just before dipping to retain carbonation
- 10 g Flour Emigrain, for dusting the fish
- 0.5 g Maldon Salt For finishing, adds texture
Instructions
- Pat the cod fillets dry thoroughly with a paper towel. Dust lightly with flour on both sides to help the batter adhere better.
- Whisk together beer batter mix until smooth and slightly thick. Dip the fish into the batter, making sure it’s fully coated.
- Carefully lower the fish into hot oil (180°C / 350°F), without a basket, and fry for approx. 3 minutes or until golden brown and crispy. Fry fries at the same time until golden.
- Microwave the pea purée for 30 seconds or heat in a pan until steaming. Add a knob of butter for extra silkiness.
- Spoon the pea purée onto the plate. Place fries on the side and stack the cod fillets neatly on top. Add a ramekin of tartar sauce and a lemon wedge.
- Sprinkle Maldon salt and freshly cracked black pepper over the fish before serving.
Notes
- For best results, use a thermometer to ensure oil is at 180°C (350°F) for crispy fish.
- Place fried fish on a wire rack, not paper towels, to avoid sogginess.
- Double-coat the batter for extra crunch: dip in batter, fry for 1–2 minutes, re-dip, and fry again.
- Variations: Try air-frying for a lighter option, or use rice flour and gluten-free beer for a gluten-free version.
- Pair with a crisp lager, Sauvignon Blanc, or homemade sparkling lemonade.
- Serve on a black ceramic plate with micro herbs for a gourmet presentation.
🧬 Health Benefits of Key Ingredients
🐟 Cod Fillet
It has a lower fat content and a high content of lean protein. It is a rich source of vitamin B12, iodine (very important for the thyroid gland), and selenium (important for metabolism). Cod also presents the glorious omega-3 fatty acids, which help in reducing inflammation and protecting the heart.
🌱 Minted Pea Purée
Green peas are a high source of plant-based protein and contain fiber, vitamins A, K, C, and folate. The mint provides a spinach-like contrast and has a digestive action on fried foods.
🍟 Chunky Fries
Indulging, yes! But luckily, these potatoes are naturally rich in potassium, vitamin C, and fiber, especially when their skin is kept on. Given proper frying practices, the coarser chips are prepared to try and take less oil than the thin shoestrings.
🍋 Lemon Wedge
Vitamin C in the lemon helps cleanse oil a little and serves as a perfect foil to the fish, which helps with the digestion of the meal and the balance of the flavors.
🧂 Maldon Salt
Maldon salt is good for the flaky taste and purity, as well as the trace amount of minerals that may contribute to the final flavor in higher quantities.
🛒 Ingredient Selection & Storage Tips
Cod: Hunt down wild-caught cod filets farmed from Norway or Iceland, and take care that there are no scales on the skin of the fillets. Debone it and thaw in the refrigerator overnight before cooking.
Peas: Use convenience and freshness as pointers while choosing, that is, top on the list is fresh and nutritious frozen peas. These can be blended with mint, cream, and salt for pureeing to reach a refined pea consistency.
Beer Batter: Use beer, cold beer such as lager or ale, to ensure that delirious airiness of the batter. Mix it to the very last point before dunking to retain the carbonation.
Tartar Sauce: It is what it should be; homemade tartar sauce gives a pleasingly rich tang with flavors like mayo, chopped pickles, capers, parsley, lemon juice, and hot mustard.
🍽️ Serving Ideas & Creative Variations
🌟 Presentation Tips
Use a black ceramic plate to create that black-and-white contrast.
Make a little ramekin with tartar sauce, and on the side of each dish, prop up some lemon wedges.
Sneak in some micro herbs or parsley as the final flourish.
🔄 Variations
A Lighter Option: Air-frying fish or baking it in the oven replaces deep-frying. Serve it with sweet potato fries.
Spiced Batter: Season the batter with cayenne, paprika, or garlic powder for a spicy kick.
Gluten-Free: Use rice flour as the substitute and gluten-free beer to make it entirely gluten-free.
Sauce Twist: Enjoy with curry aioli, garlic mayonnaise, or enhanced additions like malt vinegar to deliver a British pub-like feel.
Seafood Mix: Select haddock, pollock, or even prawns to change the variety with respect to the platter.
🍷 Perfect Beverage Pairings
🥂 Alcoholic Options
Beer won’t be without rivalry. Crisp, bitter Lager or bigger, less pungent Pilsner make fish fry delightful.
Wine is the next option. Try Sauvignon Blanc, Albariño, or a crisp Vermentino wine that is citrus-forward and dry.
Cider: Reach for some light apple cider with sweet peas and a delightful tartar.
🧃 NON-ALCOHOLIC
Homemade Sparkling Lemonade: Extremely refreshing and tart in anticipation of thick batter.
Iced Green Tea with Mint: Complement the pea puree and cleanse out the palate.
Cucumber Lime Water: Clean and Chill — perfect for beautiful days.
⏰ Best Time of Day to Enjoy This Dish
This is a lunch or dinner dish, best served:
At Saturday lunchtime
during family meals or, simply, Fish Fridays—whichever you prefer.
Getting into this banana bread takes no time at all; you can barely do so during a lecture.
For a quick dessert after your meal, or something to nibble on while having fun at home with your spouse
These delightful crumpets are fluffy from the inside, tantalizing the taste buds. Only justify making them for a reasonable weekend.
It is comforting and to die for, so why not comfort yourself by giving it a whirl?
Not ideal for breakfast, but a great Sunday brunch for a lazy alternative that demands an acidic lettuce or poached egg.
🧠 Chef Tips for Best Results
Double-coating biscuit Batter makes it taste better and crunch that frozen fish in batter, so la for 1-2 minutes before going back into the coating and frying.
Never hope or swear that you know the temperature. Instead, use a thermometer because the best crispiness comes only with oil, whether it is at a boiling point of 180°C (350°F).
Place Fried Fish on Racks, Not Paper:
When fish is done frying, never place it on paper towels because it induces steam to remain on top of the fish-thus causing sogginess.
Do not Die of Over-Crowding in the Fryer:
Without any exception, carry out individual deep-frying by which the oil stays really hot and the batter doesn’t get wet.
✍️ Final Thoughts
For anyone looking for this all-time classic-style meal, the recipe “Gone Fishin’” Atlantic Cod with Chunky Chips will not disappoint; it is crispy outside, soft inside, savory yet mild — a perfect meal for any occasion! Whether served during a laid-back weekend do or cooked when you are alone to partake in the comfort food joy, this one hits all the nostalgia and still leaves a lot of room for you to tamper with.
These are fish and chips in a contemporary avant-garde style.
