Fish and Chips
Crispy fried fish paired with golden, fluffy chips, this traditional British dish brings together mild white fish and crunchy potatoes for the perfect meal. A classic recipe with beer-battered fish and double-fried chips for an unforgettable taste.
Ingredients
- 2 large cod or haddock fillets fresh or thawed frozen
- 4 Maris Piper potatoes or other starchy potatoes
- 1 cup plain flour
- ½ cup cornflour
- 1 tsp baking powder
- 1 cup cold lager or sparkling water
- Sea salt to taste
- Malt vinegar for serving
- Tartare sauce for serving
- Lemon wedges
- Vegetable or sunflower oil for frying
Instructions
- Prepare the Fish: Pat the fish fillets dry. Set aside.
- Prepare the Chips: Peel the potatoes and cut them into thick, evenly-sized chips. Blanch them by boiling for 3-4 minutes, then drain and dry well.
- Make the Batter: In a bowl, combine plain flour, cornflour, baking powder, and a pinch of salt. Gradually whisk in cold lager until the mixture is smooth and slightly thick.
- First Fry for Chips: Heat oil to 140°C (285°F) and fry the chips for 4-5 minutes until soft but not colored. Remove and drain.
- Fry the Fish: Heat the oil to 180°C (350°F). Dip the fish fillets in the batter, shaking off the excess, and fry for 6-8 minutes until golden and crispy. Drain on paper towels.
- Second Fry for Chips: Increase oil temperature to 180°C (350°F) and fry the chips again for 2-3 minutes until golden and crispy. Drain.
- Serve: Plate the fish and chips together, sprinkle with sea salt, drizzle malt vinegar, and serve with tartare sauce and lemon wedges on the side.
Notes
- Make sure the oil stays hot to prevent soggy results.
- If you don’t like beer, substitute it with sparkling water for a lighter, non-alcoholic batter.
- Double-frying the chips ensures they’re crispy on the outside and fluffy inside, just like at your favorite chip shop!