Description
A beloved British classic featuring crispy battered white fish fillets served alongside golden, twice-fried crispy chips. This comforting fish and chips recipe delivers a perfect balance of crunchy texture and tender fish for an authentic pub-style meal.
Ingredients
For the Fish Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cold water or sparkling water
- Salt and black pepper to taste
For the Fish and Chips
- 4 white fish fillets (cod or haddock), about 6 ounces each
- 4 large potatoes, peeled and cut into fries
- Oil for frying (vegetable or canola oil), enough for deep frying
Instructions
- Heat the oil: Preheat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C), ensuring enough oil to fully submerge the fish and fries for even frying.
- Prepare the potatoes: Peel and cut the potatoes into evenly sized fries. Rinse thoroughly in cold water to remove excess starch, then dry completely using kitchen towels to avoid oil splatters during frying.
- First fry of potatoes: Carefully add the fries to the hot oil in batches. Fry for 4 to 5 minutes until they begin to soften but are not yet golden. Remove fries and set aside on paper towels to drain excess oil.
- Make the batter: In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in cold or sparkling water to create a smooth, slightly thick batter. Keeping the batter cold helps achieve a crispier coating.
- Batter the fish: Pat fish fillets dry, then dip each fillet fully into the batter, coating evenly to ensure a crispy outer layer when fried.
- Fry the fish: Gently lower the battered fish into the hot oil. Fry for 5 to 7 minutes, turning as needed, until the batter turns a golden brown and the fish is cooked through and flaky inside. Remove and drain on paper towels.
- Second fry of potatoes: Return the partially cooked fries to the hot oil and fry for another 2 to 3 minutes until they become golden brown and crispy. Drain on paper towels and immediately season with salt.
- Serve: Plate the crispy fish fillets with the golden fries. Serve hot, accompanied by tartar sauce, malt vinegar, or your favorite condiments for an authentic fish and chips experience.
Notes
- Keeping the batter cold by using ice water or sparkling water helps create a lighter, crunchier crust.
- Double frying the potatoes yields fries that are crispy on the outside and fluffy inside.
- Serve with traditional condiments like tartar sauce or malt vinegar to enhance the flavors.
- Use fresh, firm white fish like cod or haddock for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
