Fish And Chips Recipe
The beloved combination of fish and chips dates back to the 19th century in England. The dish emerged when fried fish, introduced by Jewish immigrants, met the humble fried potato, a staple of working-class communities.
Equipment
- Deep fryer or a deep, heavy-bottomed pot
- Slotted spoon or spider strainer
- Large bowl
- Kitchen paper towels
- Tongs
- Baking sheet
Ingredients
For the Fish:
- 4 boneless white fish fillets (e.g., cod, haddock, or pollock)
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) cold sparkling water or beer (for a crisp batter)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon paprika (optional)
- Vegetable oil (for frying)
For the Chips:
- 4 large potatoes (e.g., russet or Maris Piper)
- 1 tablespoon white vinegar (for soaking)
- Salt, to taste
- Vegetable oil (for frying)
Instructions
- Prepare the ChipsPeel the potatoes and cut them into thick strips. Aim for uniform sizes to ensure even cooking.
- Soak the potato strips in cold water with a tablespoon of vinegar for 15 minutes. This removes excess starch, resulting in crispier chips.
- Drain and pat dry with paper towels.
- Pre-cook the ChipsHeat oil in a deep pot or fryer to 300°F (150°C).
- Fry the potato strips in batches for 3–4 minutes until soft but not golden. Remove and drain on paper towels.
- Prepare the Batter for FishIn a bowl, mix flour, baking powder, salt, and paprika. Gradually add cold sparkling water or beer, whisking until smooth and lump-free. The batter should be slightly thick but pourable.
- Coat and Fry the FishHeat the oil in your pot to 350°F (175°C).
- Pat the fish fillets dry and lightly coat them with a dusting of flour to help the batter stick.
- Dip each fillet into the batter, ensuring a thorough coating, then gently lower it into the hot oil.
- Fry 2–3 fillets at a time for 5–7 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Fry the Chips AgainIncrease the oil temperature to 375°F (190°C).
- Fry the pre-cooked chips for 3–4 minutes until golden and crispy. Remove and drain.
- ServeSprinkle salt over the chips and serve alongside the crispy fish.
- Add lemon wedges, tartar sauce, or malt vinegar for the perfect finishing touch.