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Fish and Chips Recipe

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Fish and chips is one of those timeless dishes that combines simplicity with incredible flavor. Whether served on a Friday night or enjoyed as a comforting weekend treat, this dish continues to win hearts around the world. This recipe delivers a crispy beer-battered white fish paired with golden, crunchy fries. It’s easy to make at home and tastes even better than your local chippy.

Ingredients You’ll Need

For the Fish

  • 1 lb white fish fillets (cod, haddock, or pollock work well)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Salt and pepper to taste
  • 1 cup sparkling water or cold beer (adds airiness and crunch to the batter)
  • Oil for deep frying

For the Chips

  • 4 large russet or floury potatoes, peeled and cut into thick fries
  • Salt to season
  • Oil for frying

Optional For Serving

  • Lemon wedges
  • Tartar sauce
  • Malt vinegar
  • Fresh parsley

Step-by-Step Instructions

Preparing the Potatoes

  1. Peel and Cut the Potatoes: Start by peeling the potatoes and cutting them into uniform thick strips. This ensures even cooking.
  2. Soak the Fries: Place the sliced potatoes in a bowl of cold water for at least 30 minutes. This step removes excess starch and helps the fries turn extra crispy.
  3. Preheat the Oil: Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy.

Making the Batter

  1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  2. Add the Sparkling Water or Beer: Slowly pour the sparkling water (or beer) into the flour mixture while whisking to form a smooth, lump-free batter. The carbonation gives the batter its signature lightness.
  3. Let It Rest (Optional): Let the batter sit for 10–15 minutes to slightly thicken. This can improve coating and texture.

Preparing the Fish

  1. Pat Dry the Fish Fillets: Use paper towels to blot away moisture. Dry fish equals crispier coating.
  2. Dip the Fish: Lightly dredge each fillet in a little flour before dipping into the prepared batter. This helps the batter stick better.
  3. Fry the Fish: Carefully lower each battered fillet into the hot oil. Do not overcrowd the pot. Fry in batches for 4–5 minutes, turning once, until golden brown and crispy.
  4. Drain the Fish: Remove with a slotted spoon and drain on paper towels or a wire rack.

Cooking the Chips

  1. First Fry (Blanching): Drain and pat dry the soaked fries. Fry in batches at 300°F (150°C) for about 3–4 minutes, just until soft but not colored. Remove and let them rest for 10–15 minutes.
  2. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the fries to the oil and fry again for 5–7 minutes until golden and crisp.
  3. Drain and Season: Drain on paper towels and immediately sprinkle with salt.
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Serving Suggestions

Serve your hot, crispy fish and chips with:

  • Tartar sauce or garlic mayo
  • Lemon wedges
  • A sprinkle of malt vinegar
  • Optional garnish with fresh chopped parsley
  • Pickled onions or mushy peas if you’re going full British

Tips for Perfect Fish and Chips

  • Choose the Right Fish: Firm white fish like cod, haddock, or pollock works best.
  • Keep the Batter Cold: Use ice-cold sparkling water or beer to help the batter puff up and crisp beautifully.
  • Dry Everything: Moisture is the enemy of crispiness. Dry both fish and potatoes thoroughly before cooking.
  • Double-Frying is Key: The first fry cooks the fries through; the second fry crisps them up perfectly.
  • Don’t Overcrowd the Oil: Fry in small batches to maintain oil temperature and even cooking.
  • Use a Thermometer: Proper oil temperature ensures a crispy exterior without an oily taste.

Nutritional Note

While fish and chips is a hearty meal, you can make it lighter by:

  • Baking the fries instead of deep-frying.
  • Using an air fryer.
  • Serving with a fresh salad or coleslaw on the side.

Frequently Asked Questions

What is the best fish for fish and chips?
Cod and haddock are traditional choices due to their mild flavor and flaky texture, but pollock, tilapia, or any firm white fish can be used.

Can I make this recipe gluten-free?
Yes! Use gluten-free all-purpose flour and ensure the sparkling water or beer is also gluten-free.

Why use beer or sparkling water in the batter?
The carbonation creates tiny air bubbles in the batter, making it extra light and crispy. Cold liquid also helps with texture.

Can I reuse frying oil?
Yes, you can strain and reuse oil 2–3 times if it’s been properly maintained (no burning, no strong smells). Store it in a clean, airtight container in a cool place.

How do I keep fish and chips warm while cooking in batches?
Place cooked items on a wire rack over a baking sheet in a warm oven (around 200°F or 90°C) to keep them crisp until ready to serve.

Can I freeze the leftovers?
Fish and chips are best served fresh, but you can freeze leftovers. Reheat in the oven or air fryer to regain some crispiness.

With just a few simple ingredients and the right technique, this classic fish and chips recipe turns into a restaurant-worthy meal. Perfectly crispy, golden fish paired with tender yet crunchy fries makes this a comfort food staple that never goes out of style. Whether you’re feeding a crowd or indulging in a solo treat, this recipe is a guaranteed yay!