Crispy Jollof Beer-Batter Cod with Chips

Prep Pat cod dry and cut into 2 thick fingers. Cut potato into 1.5cm thick chips and rinse under cold water to remove starch. Pat dry on a kitchen towel. Mince scotch bonnet. Thinly slice red onion. Dice tomato. Pick parsley leaves. Cut lemon into wedges.

Build 1 Toss red onion, half the scotch bonnet, tomato, 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 batches and blanch 5 minutes until soft but pale. Lift to a paper towel-lined plate and rest 5 minutes.

Build 2 Whisk flour, baking powder, smoked paprika, ground ginger, garlic powder, thyme, cayenne, remaining scotch bonnet, 0.5 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, frying 5 minutes 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.

Plate Pile chips on one side of a plate, lay battered cod alongside, spoon pickled chili relish on the side, scatter parsley over the fish, drizzle with malt vinegar, and serve with lemon wedges.