Here’s a classic Fish and Chips recipe—crispy, golden fish with crunchy fries, just like in traditional British pubs:
Ingredients (Serves 2–4)
For the fish:
- 1 lb (450 g) white fish fillets (cod, haddock, or pollock), cut into portions
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup cold sparkling water (or beer for extra flavor)
- Extra flour for dusting
- Vegetable oil, for frying
For the chips (fries):
- 2–3 large russet potatoes, peeled and cut into thick fries
- Salt, to taste
- Vegetable oil, for frying
Optional for serving:
- Malt vinegar or lemon wedges
- Tartar sauce
Instructions
1. Prepare the chips:
- Soak cut potatoes in cold water for 30 minutes to remove excess starch.
- Drain and pat dry.
- Heat oil in a deep fryer or large pot to 325°F (165°C).
- Fry potatoes in batches for 3–4 minutes (blanching stage). Remove and drain on paper towels.
2. Make the batter:
- In a bowl, mix flour, baking powder, salt, and pepper.
- Slowly whisk in cold sparkling water (or beer) until smooth. Batter should be slightly thick.
3. Fry the fish:
- Heat oil in a deep fryer or large pot to 350–375°F (175–190°C).
- Lightly dust fish fillets with flour.
- Dip fillets into batter, letting excess drip off.
- Carefully place fish into hot oil and fry 4–6 minutes, turning once, until golden brown and cooked through. Remove and drain.
4. Finish the chips:
- Increase oil temperature to 375°F (190°C) and fry blanched potatoes again for 2–3 minutes until golden and crispy. Drain on paper towels and season with salt.
5. Serve:
- Plate the fish with chips on the side.
- Serve with malt vinegar, lemon wedges, and tartar sauce.
💡 Tips:
- Keep fish cold and batter cold for extra crispiness.
- Don’t overcrowd the fryer; fry in batches for best results.
- For a healthier version, you can bake the fries or use an air fryer.
I can also give a shortcut oven-baked version of fish and chips that’s quicker and still crispy.
