Fish and chips is a beloved British dish featuring crispy, golden-battered fish served with perfectly fried chips. This homemade version delivers restaurant-quality results with simple ingredients and an easy-to-follow method.
Ingredients:
For the Fish:
- 4 white fish fillets (cod, haddock, or pollock)
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup (240ml) cold sparkling water or beer
- Vegetable oil for frying
For the Chips:
- 4 large russet potatoes, peeled and cut into thick fries
- Salt, to taste
- Vegetable oil for frying
Instructions:
- Prepare the Chips: Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- Pre-fry the Chips: Heat vegetable oil in a deep fryer or large pot to 325°F (163°C). Fry the potatoes in batches for about 3-4 minutes until soft but not browned. Remove and drain on a paper towel.
- Make the Batter: In a bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika. Gradually add the cold sparkling water or beer, stirring until smooth.
- Coat and Fry the Fish: Heat the oil to 375°F (190°C). Pat the fish fillets dry with paper towels. Dip each fillet into the batter, letting excess drip off, then carefully place in the hot oil. Fry for 4-5 minutes until golden brown and crispy. Remove and drain on a wire rack.
- Final Fry for Chips: Increase the oil temperature to 375°F (190°C). Fry the chips again for 2-3 minutes until golden and crispy. Drain and season with salt.
- Serve: Plate the crispy fish with the hot chips and serve with tartar sauce, malt vinegar, or lemon wedges.
Tips:
- Using cold sparkling water or beer in the batter makes it extra crispy.
- Double-frying the chips ensures a crunchy exterior and fluffy interior.
- Serve immediately for the best taste and texture.
Enjoy your homemade fish and chips, a timeless comfort food classic!