Beer-battered cod & chips

Crisp beer batter around flaky white fish, with thick-cut chips fried twice so they stay golden. A proper chippy plate, made at home.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

£5.61a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Start with the chips. Slice the potatoes into thick chips, give them a rinse to wash off the starch, and dry them well. Set the oven to its lowest setting, ready to hold the chips warm later.
Fry the chips twice. For the first round, pour the sunflower oil into a heavy, deep pan on the hob and bring it to 160°C. Working a small batch at a time, give them 2-3 minutes, then lift them out to cool while they are soft but still pale.
Once every batch has had its first fry, let the oil climb to 190°C. Return the chips in batches for another 2-3 minutes, until golden. Once drained, salt them while hot and keep them in the warm oven.
Mix the batter only now, because it goes straight onto the fish. Set aside a little of the flour for dusting, then whisk the baking powder and some salt through the rest. Add the cold beer, whisking, until smooth.
Dry the cod well and dust it in the flour you set aside, shaking off the excess. Turn it through the batter so that every side is coated.
With the oil at 175-190°C, lower in the fish and fry for 5-8 minutes. When it is deep golden and cooked through, lift it onto kitchen paper to drain briefly.
Put the fish and chips on plates and finish with a sprinkle of malt vinegar.