A beloved British classic featuring tender, flaky white fish in a crispy batter, served with thick-cut, golden potato chips. This iconic dish is a staple of UK cuisine and a perfect comforting meal.
Classic Fish & Chips Recipe
A beloved British classic featuring tender, flaky white fish in a crispy batter, served with thick-cut, golden potato chips. This iconic dish is a staple of UK cuisine and a perfect comforting meal.
Ingredients
- 700 g potatoes peeled and cut into thick-cut chips
- 400 g cod or haddock fillets skinless and boneless
- 1 cup all-purpose flour plus extra for dusting
- 1 tsp baking powder
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
- 1 cup cold sparkling water or lager
- 4 cups vegetable oil for deep frying
Instructions
- Prepare the chips: Rinse the potato chips in cold water for a few minutes, then pat them completely dry with a clean kitchen towel. This removes excess starch, aiding crispiness.
- First fry for chips: Heat vegetable oil in a large deep pot or deep fryer to 325°F (160°C). Fry the chips in batches for 5-7 minutes until softened but not browned. They should be limp. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.
- Prepare the fish batter: In a medium bowl, whisk together 1 cup all-purpose flour, baking powder, 0.5 tsp salt, and black pepper. Gradually whisk in the cold sparkling water or lager until a smooth, pancake-like batter forms. Do not overmix; a few lumps are fine.
- Prepare the fish: Pat the fish fillets very dry with paper towels. Lightly dust each fillet with a little extra all-purpose flour. This helps the batter adhere better.
- Fry the fish: Dip each floured fish fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil (375°F/190°C), away from you. Fry 1-2 pieces at a time for 6-8 minutes, flipping once, until golden brown and cooked through. Remove and drain on paper towels. Keep warm in a low oven while frying remaining fish.
- Second fry for chips: Once all fish is fried, return the par-fried chips to the 375°F (190°C) oil. Fry for another 2-4 minutes until golden, crispy, and cooked through. Remove and drain, seasoning immediately with salt.
- Serve: Serve the hot, crispy fish and chips immediately with fresh lemon wedges, a side of tartare sauce, and a sprinkle of malt vinegar, if desired.
Notes
For extra crispy chips, soak potato strips in cold water for 30 minutes, then pat dry thoroughly before frying. Use a thermometer to maintain oil temperature for best results. Serve with mushy peas, tartare sauce, or malt vinegar for an authentic experience.
