Fish and Chips

Cooking & Recipes | Great Britain

Cooking & Recipes | Great Britain

Classic British fish and chips with crispy battered fish and golden fries
Nutrition information

% of daily allowance

Protein
30 oz
60 %
Fat
25 oz
50 %
Sugar
1 oz
2 %
Carbohydrates
40 oz
53 %

Fish and Chips Recipe – Classic British Dish

Fish and chips, a classic British dish, features crispy battered fish served with golden fries. This fish and chips recipe guides you through creating this delicious and iconic meal at home. Perfect for a comforting dinner, discover how to make traditional fish and chips with our easy-to-follow instructions.

Prep Time: 40 mins
Cooking Time: 20 mins
Total: 1 hour mins

Ingredients

  • 4 fresh fillets of firm white fish, like cod or haddock, deboned and skinned
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 cup cold sparkling water or beer
  • 1 teaspoon baking powder
  • Sea salt and freshly ground black pepper
  • 4 large russet potatoes, peeled and sliced into thin fries
  • Vegetable oil, for frying
  • 1 lemon, cut into wedges
  • Fresh parsley, finely chopped for garnish
  • Malt vinegar, for serving
  • Tartar sauce, for serving

Instruction:

  1. Prepare Batter: In a mixing bowl, whisk together the flour, baking powder, and sparkling water or beer until you achieve a smooth batter. Season with salt and pepper. Let the batter rest for about 30 minutes in the refrigerator.
  2. Prepare Fries: After peeling and slicing the potatoes, soak them in cold water for about 15-20 minutes. This helps remove excess starch and results in crispier fries. Drain and pat dry with a towel.
  3. Fry the Fries: Heat the vegetable oil in a deep-fryer or a deep pan to 350°F (175°C). Fry the potato slices in batches, ensuring they aren’t overcrowded, until golden and crisp. Drain on paper towels and season with salt.
  4. Batter and Fry the Fish: Dust each fish fillet lightly with flour. This helps the batter adhere better. Dip the floured fish into the batter, ensuring it’s fully coated. Fry in the hot oil until golden brown and crispy, approximately 5-7 minutes, depending on the thickness of the fillets. Drain on paper towels and season with salt.
  5. Serve: Plate the fish and chips elegantly, garnish with fresh parsley, and serve with lemon wedges, malt vinegar, and tartar sauce.

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