Fish And Chips
Crispy golden Fish and Chips made with tender white fish in a light, crunchy batter and served with perfectly fried thick-cut chips. A classic British meal that's simple, comforting, and satisfying.
Ingredients
For The Fish
- 4 white fish fillets such as cod haddock, or tilapia
- ½ tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
For The Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cold sparkling water or cold water
- 1 tbsp cornstarch
For The Chips
- 4 large potatoes
- 1 tsp salt
- Vegetable oil for frying
For Serving
- Lemon wedges
- Tartar sauce
- Fresh parsley optional
Instructions
- Peel the potatoes and cut them into thick, even strips.
- Rinse the potato strips in cold water, then soak them for 20–30 minutes to remove excess starch.
- Drain and dry the potatoes thoroughly with a clean kitchen towel.
- Heat vegetable oil to about 160°C (320°F). Fry the potatoes in batches for 4–5 minutes until softened but not browned. Remove and drain.
- Pat the fish fillets dry and season both sides with salt and black pepper.
- Lightly coat each fish fillet with ½ cup flour and shake off any excess.
- In a bowl, mix 1 cup flour, cornstarch, baking powder, salt, and black pepper.
- Gradually whisk in the cold sparkling water until you have a smooth, slightly thick batter.
- Dip each floured fish fillet into the batter, making sure it is evenly coated.
- Heat the oil to about 180°C (350°F). Carefully place the battered fish into the hot oil and fry for 4–6 minutes, turning once, until golden and crisp and the fish is cooked through.
- Remove the fish and drain on a wire rack or paper towels.
- Increase the oil temperature to about 180–190°C (350–375°F) and fry the potatoes again for 2–4 minutes until golden and crispy.
- Season the hot chips with a little salt.
- Serve the crispy fish and chips with lemon wedges and tartar sauce.