Fish and chips

Here’s a classic Fish and Chips recipe — crispy golden fish fillets with perfectly seasoned fries, just like the ones from a proper pub! 🐟🍟🇬🇧

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🐟 Fish and Chips

Ingredients

For the fish:

• 4 pieces white fish fillets (cod, haddock, or halibut — about 6 oz each)

• Salt and pepper, to taste

• 1 cup all-purpose flour, plus ½ cup extra for dredging

• 1 tsp baking powder

• 1 tsp salt

• 1 cup cold sparkling water or beer (lager or pale ale for beer batter)

• 1 tsp lemon juice (optional)

• Oil for frying (canola, peanut, or vegetable)

For the chips (fries):

• 4 large russet potatoes

• Oil for frying

• Salt, to taste

For serving (optional):

• Lemon wedges

• Malt vinegar or tartar sauce

• Fresh parsley for garnish

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🧑‍🍳 Instructions

1. Prepare the chips (fries):

1. Peel and cut potatoes into thick fries.

2. Rinse in cold water and soak for at least 30 minutes (removes excess starch for crispier chips).

3. Drain and pat completely dry.

4. Heat oil in a deep fryer or large heavy pot to 325°F (165°C).

5. Fry potatoes in batches for 3–4 minutes (they should be pale and soft, not browned).

6. Remove and drain on paper towels.

   These will be fried again later to crisp up.

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2. Prepare the batter:

1. In a bowl, whisk together 1 cup flour, baking powder, and salt.

2. Gradually whisk in cold sparkling water or beer until smooth and slightly thick (like pancake batter).

3. Keep the batter cold — this makes it crispier.

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3. Fry the fish:

1. Heat oil to 350°F (175°C).

2. Pat fish dry and season with salt and pepper.

3. Dredge each fillet lightly in flour (helps batter stick).

4. Dip into the batter, letting excess drip off.

5. Carefully lower into hot oil and fry for 4–6 minutes, until golden brown and crisp.

6. Drain on a wire rack or paper towels.

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4. Finish the chips:

• Increase oil temperature to 375°F (190°C).

• Fry the chips a second time for 2–3 minutes, until golden and crisp.

• Drain and season immediately with salt.

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5. Serve immediately:

Plate the crispy fish with hot chips. Add lemon wedges and serve with malt vinegar or tartar sauce.

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🍋 Tips for the Best Fish & Chips

• Cold batter + hot oil = crisp perfection.

• Don’t overcrowd the fryer — it cools the oil and makes things soggy.

• You can keep cooked fish warm in a 200°F (95°C) oven while frying the rest.

• For extra crunch, replace a few tablespoons of flour with cornstarch.

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Would you like me to include a homemade tartar sauce recipe to go with it?