Classic Fish & Chips


This easy beer-battered Fish and Chips recipe is  crispy on the outside and tender on the inside. Pair it with truffle aioli sauce and potato wedges for a truly remarkable meal!

Classic Fish & Chips

Prep Time 10 mins
Cooking Time 30 mins
Total Time 40 mins
Yield Size 2-3 servings


For fish & chips:

Ingredients QTY UOM
COD Fillet 3 pcs
Paprika 1 tsp
Tempura batter 1 cup
Cold Beer 1 can
Potato Wedges (handful)
Oil (for deep frying)
Salt & Pepper (as needed)

For truffle aioli dipping sauce:

Ingredients QTY UOM
Mayonnaise 1 cup
Garlic 2 cloves
Mazza Black Truffle Cream (Salsa al Turtufo) 2 tsp
Mazza Black Truffle in Extra Virgin Olive Oil 1 tbsp
Salt & Pepper (as needed)



For fish & chips:

  1. Lightly season the cod fillet with salt, pepper, and paprika.

  2. Coat cod with flour and shake off the excess.

  3. In a bowl, mix the tempura batter and the cold beer until smooth. Heat the oil to 176.66C.

  4. Dip the cod fillet into the batter and coat the entire fillet.

  5. Deep fry immediately until the batter turns crisp and golden.

  6. Serve with chips and dip of your choice.

For truffle aioli dipping sauce

  1. In a bowl, Add mayo and garlic. 
  2. Season with salt & pepper
  3. Add in the truffle oil, truffle paste and mix until well combined.



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