Description
Dive into this Fish and Chips Classic recipe for a taste of crispy golden fish paired with perfectly seasoned fries. This pub-style favorite features flaky white fish coated in a light, crunchy batter served alongside crispy fries and a side of tartar sauce. Perfect for a family dinner or a weekend treat, this dish is surprisingly easy to make at home!
Ingredients
Scale
- 1 1/2 pounds white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- For the Chips (Fries):
- 2 pounds russet potatoes, peeled and cut into thick strips
- 2 tablespoons vegetable oil
- Salt, to taste
For Serving:
- Tartar sauce
- Lemon wedges
- Malt vinegar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold soda water or beer (for extra crispiness)
- Oil for frying
Instructions
- Prepare the Chips:
- Preheat your oven to 425°F (220°C).
- Soak the potato strips in cold water for 30 minutes, then drain and pat dry with a kitchen towel.
- Toss the potatoes with vegetable oil and spread them on a baking sheet.
- Bake for 25-30 minutes, turning halfway through, until golden and crispy. Sprinkle with salt and set aside.
- Prepare the Fish Batter:
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add soda water or beer, whisking until the batter is smooth and slightly thick.
- Coat and Fry the Fish:
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Pat the fish fillets dry with a paper towel and lightly coat them in flour to help the batter stick.
- Dip each fillet into the batter, letting the excess drip off, and carefully lower it into the hot oil.
- Fry the fish in batches for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- Serve:
- Plate the fish and chips together, adding tartar sauce, lemon wedges, and malt vinegar on the side. Enjoy immediately!
Notes
- For extra crispy fries, double-fry the potatoes: fry once at 325°F (165°C) for 3-4 minutes, then again at 375°F (190°C) until golden.
- Use a thermometer to maintain oil temperature for perfect frying results.
- Leftovers can be reheated in the oven to restore crispiness.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course