Fish and chips is a timeless British favorite, combining crispy battered fish with golden fries. This recipe brings the iconic dish to your kitchen, ensuring perfect results with simple ingredients and clear steps.
Why Fish and Chips Is a Timeless Classic
Fish and chips hold a special place as a comfort food favorite, celebrated for its perfect balance of textures and flavors. The crispy batter creates a satisfying crunch while the tender fish melts in your mouth. Paired with golden, fluffy chips, this dish offers a harmonious blend of savory satisfaction. Its simplicity and versatility make it a go-to meal that delights the palate and sparks nostalgia with every bite.
Philippe Alamazani | Pexels | Fish and chips is celebrated for its perfect balance of textures and flavors.
Ingredients for Fish and Chips
For the Fish:
- 7 tbsp (55 grams) all-purpose flour, divided
- 7 tbsp (55 grams) cornstarch
- 1 tsp baking powder
- Fine salt, to taste
- Freshly ground black pepper, to taste
- ⅓ cup cold dark beer
- ⅓ cup cold sparkling water
- 4 (7-ounce) thick, white fish fillets (cod, haddock, or pollock)
For the Chips:
- 2 lbs potatoes, peeled
- Vegetable oil for frying
- Salt, to season
Instructions for the Perfect Fish and Chips Recipe
1. Prepare the Batter
In a large bowl, mix 5 tablespoons of flour, cornstarch, and baking powder. Add a pinch of salt and pepper. Gradually whisk in the cold beer and sparkling water until the mixture is smooth. Chill the batter in the fridge for at least 30 minutes to help it set.
2. Prep the Potatoes
Cut the peeled potatoes into sticks, about ½-inch thick. Rinse under cold water to remove starch, then place them in a saucepan with enough cold water to cover. Bring the water to a gentle boil, then reduce heat and simmer for 3-4 minutes. Drain the potatoes and pat them dry with paper towels.
3. Par-Cook the Chips
Heat about 3 inches of vegetable oil in a deep fryer or large saucepan to 350°F. Fry the potatoes in small batches for 2 minutes without browning them. Remove and drain on paper towels. This step ensures the chips cook evenly and are ready for their second fry.
@mrsiraphol | Freepik | Serve the crispy fish and golden chips with tartar sauce or your favorite condiment on a plate.
4. Prepare the Fish
Pat the fish fillets dry with paper towels and season lightly with salt. Dust them with the reserved two tablespoons of flour, shaking off any excess. This coating helps the batter stick to the fish.
5. Fry the Fish
Increase the oil temperature to 375°F. Dip each fillet into the chilled batter, ensuring a complete coating. Carefully place the fillets into the hot oil, frying until the batter is golden and crisp. Turn occasionally for even cooking, which takes about 6-8 minutes. Remove the fish and drain on paper towels.
6. Finish the Chips
Once the fish is cooked, heat the oil to 400°F. Fry the par-cooked chips in batches until they are golden and crisp, about 4-5 minutes. Drain on paper towels and sprinkle with salt immediately.
7. Serve Your Dish
Arrange the crispy fish and golden chips on a plate. Serve with tartar sauce, malt vinegar, or your favorite condiment. A squeeze of lemon over the fish adds a refreshing touch.