Cod with Curry Escovitch & Chips

Name: Cod with Curry Escovitch & Chips
Prep time: 28 min
Cook time: 1 h 48 min
Total time: 2 h 17 min
Yield: 1 serving
Ingredients: 333 g Potatoes; 93 g Water; 80 g Cod; 50 g White Vinegar; 50 g Onions; 27 g Beer; 20 g Carrots; 20 g Tartar Sauce; 18 g Whole Wheat Flour; 18 g Cornstarch; 7 g Cayenne; 3 g Olive Oil; 2 g Curry Powder; 2 g Fresh Parsley; 1 g Baking Powder; 1 g Black Pepper; 0 g Salt

Fish & seafoodTakes time (60+ min)Comfort food

Calories: 579kcal
Protein: 24g
Carbs: 99g
Fat: 10g
Total time: 137min

Per serving · 28 min hands-on, 108 min waiting

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Ingredients

Servings

333 g Potatoes
93 g Water
80 g Cod
50 g White Vinegar
50 g Onions
27 g Beer
20 g Carrots
20 g Tartar Sauce
18 g Whole Wheat Flour
18 g Cornstarch
7 g Cayenne
3 g Olive Oil
2 g Curry Powder
2 g Fresh Parsley
1 g Baking Powder
1 g Black Pepper
0 g Salt

about €2.26 per serving

Instructions

Prepare the Batter

3 min hands-on45 min waiting
- Combine whole-grain wheat flour, cornstarch, and baking powder in a large bowl.
- Add curry powder and black pepper to season.
- Gradually whisk in beer and water until smooth.
- Cover and refrigerate for 30 minutes to 1 hour.
Make the Escovitch Topping

4 min hands-on25 min waiting
- Combine water, vinegar, and curry powder in a saucepan.
- Bring to a boil over medium heat.
- Slice onions, carrots, and cayenne pepper.
- Add vegetables to boiling mixture and cook for 2 minutes.
- Remove from heat and cool to room temperature.
Prepare the Potatoes

6 min hands-on18 min waiting
- Wash, peel, and cut potatoes into thick chips.
- Rinse under cold water to remove starch.
- Boil in cold water, then simmer for 3-4 minutes.
- Drain and pat dry with paper towels.
- Refrigerate until ready to fry.
Prepare the Fish

3 min hands-on
- Pat cod fillets dry and season with salt.
- Dredge in reserved flour, shaking off excess.
First Fry for Chips

3 min hands-on5 min waiting
- Heat olive oil to 180°C (356°F).
- Fry chips in small batches for 2 minutes without browning.
- Drain on paper towels and set aside.
Fry the Fish

4 min hands-on8 min waiting
- Dip cod fillets in batter to coat.
- Fry in hot oil at 180°C (356°F) for about 8 minutes until golden brown.
- Drain on paper towels and sprinkle with salt.
Final Fry for Chips

3 min hands-on7 min waiting
- Increase oil temperature to 200°C (392°F).
- Fry chips for 5 minutes until golden and crispy.
- Drain and season with salt.
Assemble and Serve

3 min hands-on
- Plate fish fillets with chips.
- Top fish with escovitch mixture.
- Garnish with parsley and serve with tartar sauce.
- Cooking tips:
- Resting the batter in the fridge helps the gluten relax, resulting in a lighter, crispier coating when fried.
- Removing excess starch by rinsing and thoroughly drying the potatoes before frying is key to achieving the desired crunch.
- Use a thermometer to maintain consistent oil temperatures during frying to avoid soggy or greasy results.
- For a milder heat, reduce the amount of cayenne pepper or remove its seeds. Adjust vinegar to taste for a perfect tangy-sweet balance.