A classic Fish and Chips recipe featuring a light, crispy batter and perfectly golden fries. This beloved British staple is ideal for a comforting weekend meal. Ready in just 45 minutes with an irresistible crunch and savory flavor.
Ingredients
Directions
Prepare the chips: Place the cut potatoes in a large bowl and cover with cold water for at least 15 minutes (or up to 1 hour) to remove excess starch. This helps achieve crispier fries. Drain and pat thoroughly dry with paper towels.
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat about 3-4 inches of vegetable oil to 325°F (160°C).
First fry for chips: Carefully add the dried potato fries to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes until they are soft and pale golden. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Increase oil temperature to 375°F (190°C).
Prepare the batter: While the oil heats for the second fry, whisk together 1 cup of flour, baking powder, 1/2 teaspoon salt, and pepper in a medium bowl. Gradually whisk in the cold lager or sparkling water until you have a smooth batter with no lumps.
Batter the fish: Pat the cod fillets dry with paper towels. Lightly dust each fillet with the remaining 2 tablespoons of flour. Dip each fillet into the prepared batter, ensuring it's fully coated.
Fry the fish: Carefully lower each battered fish fillet into the 375°F (190°C) oil. Fry for 5-7 minutes, flipping once, until golden brown and crispy, and the fish is cooked through and flakes easily with a fork. Remove with a slotted spoon and place on a wire rack to drain. Season immediately with salt.
Second fry for chips: Once all the fish is fried, carefully return the blanched fries to the 375°F (190°C) oil. Fry for another 2-4 minutes, or until deeply golden brown and crispy. Remove and drain on a wire rack. Season generously with salt.
Serve: Serve the hot fish and chips immediately with lemon wedges and malt vinegar, if desired.
Perfect Fish and Chips Recipe
Serves: 4 People
Prepare Time: 15
Cooking Time: 45
Calories: 450
Difficulty:
Medium
A classic Fish and Chips recipe featuring a light, crispy batter and perfectly golden fries. This beloved British staple is ideal for a comforting weekend meal. Ready in just 45 minutes with an irresistible crunch and savory flavor.
Ingredients
Directions
Prepare the chips: Place the cut potatoes in a large bowl and cover with cold water for at least 15 minutes (or up to 1 hour) to remove excess starch. This helps achieve crispier fries. Drain and pat thoroughly dry with paper towels.
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat about 3-4 inches of vegetable oil to 325°F (160°C).
First fry for chips: Carefully add the dried potato fries to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes until they are soft and pale golden. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Increase oil temperature to 375°F (190°C).
Prepare the batter: While the oil heats for the second fry, whisk together 1 cup of flour, baking powder, 1/2 teaspoon salt, and pepper in a medium bowl. Gradually whisk in the cold lager or sparkling water until you have a smooth batter with no lumps.
Batter the fish: Pat the cod fillets dry with paper towels. Lightly dust each fillet with the remaining 2 tablespoons of flour. Dip each fillet into the prepared batter, ensuring it's fully coated.
Fry the fish: Carefully lower each battered fish fillet into the 375°F (190°C) oil. Fry for 5-7 minutes, flipping once, until golden brown and crispy, and the fish is cooked through and flakes easily with a fork. Remove with a slotted spoon and place on a wire rack to drain. Season immediately with salt.
Second fry for chips: Once all the fish is fried, carefully return the blanched fries to the 375°F (190°C) oil. Fry for another 2-4 minutes, or until deeply golden brown and crispy. Remove and drain on a wire rack. Season generously with salt.
Serve: Serve the hot fish and chips immediately with lemon wedges and malt vinegar, if desired.
