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Battered Cod with Chips and Homemade Tomato Ketchup
Crispy beer-battered cod served with double-fried chips and a rich, spiced homemade tomato ketchup.
Dinner
Seafood
Deep Fried
Cod
Fish And Chips
Estimated Nutrition
Calories
715.1
kcal / serving
2860.5 kcal total
Carbs
114.6
g
per serving
458.2 g total
Fat
8.2
g
per serving
32.8 g total
Protein
45.6
g
per serving
182.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
75
g
Light Soft Brown Sugar
2
tbsp
Cornflour
used as a thickener
15
g
Fresh Yeast
1
piece
Sugar
pinch
CondimentsSauces
250
ml
Red Wine Vinegar
1
ml
Tabasco Sauce
to taste
2
tbsp
Tomato Purée
1
tsp
Cider Vinegar
GrainsCereals
200
g
Plain Flour
Liquids
200
ml
Beer
NutsSeeds
1
piece
Bay Leaf
0.5
tsp
Coriander
ground
0.5
tsp
Cinnamon
ground
1
tsp
Salt
1
tbsp
English Mustard Powder
1
piece
Garlic
crushed
1
piece
Salt
pinch
Seafood
700
g
Cod Fillet
4 fillets, skinned and pin bones removed
Vegetables
1600
g
Tinned Tomatoes
4 x 400g cans
400
g
Potatoes
floury variety, peeled and cut into thick batons
Method
1
Simmer vinegar, bay leaf, spices, and sugar in a pan.
2
Add remaining ketchup ingredients and bring to a boil while stirring.
3
Simmer for 30 minutes, stirring frequently to prevent burning.
4
Blend the mixture in a food processor and strain through a sieve.
5
Thicken with cornflour paste if the sauce is too thin once cold.
6
Heat a deep fat fryer to 170°C.
7
Fry potatoes for 2-3 minutes until tender but not colored.
8
Drain potatoes and increase fryer temperature to 190°C.
9
Mix yeast and sugar in a bowl.
10
Whisk in beer, vinegar, flour, and salt.
11
Leave the batter to ferment until bubbles appear.
12
Dip cod fillets in batter and fry for 3-4 minutes until golden.
13
Remove fish with a slotted spoon and drain on paper.
14
Keep fish warm in the oven if necessary.
15
Fry chips again for 2-3 minutes until golden-brown and crisp.
16
Serve the cod with chips and the homemade ketchup.