This is a delicious twist on the classic fish & chips recipe, with salted cod instead of the fresh variety. The black IPA and the ginger brings a warm spicyness to the dish that goes well with the cured taste of this cod. The recipe is provided by restaurant Sociedade in Parede.

Serves 4


600 g salt cod loins,  Terra do Bacalhau
250 g flour, with yeast
2 tbsp olive oil, extra virgin
2 tbsp cider vinegar
1 tsp salt
1 ground ginger
2,5 dl black IPA
3 egg whites
4 large potatoes
Corn flour

How to

  • Always start by soaking the codfish according to instruction before preparing. To test if the fish is ready, take out a small piece of the thickest part of the loin and taste it. It should have an appealing saltiness when ready. If you start gasping for water, it´s not ready and you will need to soak it more.
  • Peel and cut the potatoes into strips. Place them in a bowl of cold water to soak for about 20 minutes.
  • Stir together flour, salt, ginger, olive oil, vinegar in a large bowl. Gently stir in the beer, remember to keep some of the fizz intact, until the mixture is smooth.
  • Cover the bowl and place it in the refridgerator for one hour, to swell.
  • By the end of the hour, beat the egg whites until stiff. Gently cut them into the mixture.
  • Meanwhile, cut the cod loin into finger sized pieces and season with pepper and a bit of salt.
  • Drain and dry the potato strips.

To deep fry

  • In a skillet, add oil to deep fry, and turn to low-medium temperature.
  • Add the potato strips and fry until they are cooked through but still pale. Use a slotted spoon to scoop up the fries and place them on paper towels, to drain. Reserve to cool down before the second frying, about 20 minutes.
  • Turn up the heat to medium-high temperature. Test the oil temperature by placing a tiny bit of the mix in the oil. If the mix sizzles, it is ready to deep fry.
  • Pass the cod flakes through corn starch, and then pass them through the mixture , and deep fry until they are golden, about 3-5 minutes. Scoop up and drain on paper towels.
  • Fry the potato strips a second time, 3-4 minutes, until they are golden.
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