Fish and Chips Recipe
Fish and chips is a quintessential British dish that has stood the test of time. This iconic comfort food features golden, crispy battered fish paired with fluffy, hot chips (fries). Simple yet satisfying, fish and chips has been enjoyed by generations and remains a popular choice for a quick and delicious meal. In this recipe, we’ll walk you through the steps to make the perfect homemade version of this beloved dish. Whether you're looking to recreate a pub-style meal at home or simply indulge in a crunchy, savory treat, this recipe will guide you to fish and chips perfection.
Equipment
- Deep fryer or large pot
- Slotted spoon
- Large mixing bowl
- Wire rack for draining
- Baking sheet
- Tongs
- Kitchen thermometer
Ingredients
- 4 pieces of cod or haddock (about 6 oz each)
- 1 ½ cups all-purpose flour
- 1 cup beer or sparkling water (very cold)
- 1 tsp baking powder
- Salt and pepper to taste
- 4 large potatoes, peeled and cut into thick strips
- Vegetable oil for frying
- Malt vinegar (optional, for serving)
- Tartar sauce (optional, for serving)
Instructions
- Prepare the chips:Rinse the potato slices under cold water and pat them dry with a towel.Heat oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for 3-4 minutes until soft but not brown. Drain on a paper towel-lined tray.
- Make the batter:In a large mixing bowl, combine the flour, baking powder, and a pinch of salt and pepper. Gradually whisk in the cold beer or sparkling water until you have a smooth batter. Set aside.
- Heat the oil:Increase the oil temperature to 350°F (175°C).
- Fry the fish:Season the fish fillets with salt and pepper. Dredge them lightly in flour, then dip them into the batter, allowing any excess to drip off. Carefully lower the fish into the hot oil. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack.
- Finish the chips:Increase the oil temperature to 375°F (190°C). Fry the par-cooked chips again for 2-3 minutes, or until crispy and golden. Drain and season with salt.
- Serve:Serve the crispy fish with the hot chips. Drizzle with malt vinegar and serve with tartar sauce, if desired.
Notes
- For an extra crispy batter, ensure the beer or sparkling water is ice-cold.
- You can add a pinch of paprika or garlic powder to the batter for an added flavor twist.
