Fish and chips
Fish and chips is a classic British dish featuring crispy battered fish served with golden fried potatoes (chips). It’s comfort food at its finest, often enjoyed with tartar sauce, malt vinegar, or lemon.
Ingredients
For the Fish:
- 4 white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup cold beer or sparkling water
- Extra flour for dredging
- Oil for frying (vegetable or canola)
For the Chips:
- 4–5 large potatoes, cut into thick fries
- Salt to taste
- Oil for frying
Instructions
1. Prepare the chips
- Rinse potato strips, then soak in cold water for 30 minutes.
- Drain and pat dry.
- Fry twice: first at 325°F (160°C) for 3–4 min (blanching), then at 375°F (190°C) for 2–3 min until golden and crispy.
2. Make the batter
- Mix flour, baking powder, salt, and pepper.
- Gradually whisk in cold beer or sparkling water until smooth.
3. Prepare the fish
- Pat fillets dry and lightly coat with flour.
- Dip into batter, letting excess drip off.
4. Fry the fish
- Heat oil to 350–375°F (175–190°C).
- Fry fish 4–5 minutes until golden brown and cooked through.
5. Serve
- Serve hot with chips, tartar sauce, lemon wedges, or malt vinegar.
Tips
- Cold batter gives a lighter, crispier coating.
- Do not overcrowd the fryer; fry in batches for even cooking.
- Serve immediately for the best texture.
If you like, I can also give you a quick oven-baked version of fish and chips that’s healthier but still crispy.
