Crispy Jollof Beer-Batter Cod with Chips - Fish & Chips Jollof
English fish and chips with fresh cod dipped in a fiery Ghanaian jollof beer batter of scotch bonnet, smoked paprika, and ginger, fried golden and served with hand-cut chips, malt vinegar, and a sharp pickled chili relish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat cod dry and cut into 4 thick fingers (2 per person). Cut potatoes into 1.5cm thick chips and rinse under cold water to remove starch. Pat dry on kitchen towels. Mince scotch bonnets. Thinly slice red onion. Dice tomatoes. Pick parsley leaves. Cut lemons into wedges.
Build 1
Toss red onion, half the scotch bonnet (about 1 minced chili), diced tomatoes, white vinegar, sugar, and a pinch of salt in a small bowl. Press down firmly and rest 15 minutes until onion turns pink and tender.
Sear
Heat neutral oil in a heavy pot to 325F. Lower chips into the oil in 2 batches and blanch 5–6 minutes per batch until soft but pale. Lift to paper towel-lined plates and rest 5 minutes between batches.
Build 2
Whisk flour, baking powder, smoked paprika, ground ginger, garlic powder, thyme, cayenne, remaining minced scotch bonnet (about 1 chili), 1 tsp salt, and black pepper in a bowl. Pour in chilled ale and whisk to a thick lumpy batter just before frying.
Sear 2
Raise oil temperature to 375F. Coat cod fingers heavily in batter and lower into the oil in 2 batches if needed, frying 5–6 minutes per batch, turning once, until batter is deep gold and crackled. Lift to a rack to drain. Return blanched chips to the hot oil and fry 3 minutes until crisp and dark gold. Lift to the same rack and salt lightly to taste.
Plate
Divide chips between 2 plates, lay 2 battered cod fingers alongside on each plate, spoon pickled chili relish on the side, scatter parsley over the fish, drizzle with malt vinegar, and serve with lemon wedges.
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