Description
Classic British Fish & Chips featuring crispy golden battered white fish fillets served with thick, crunchy fries. Best enjoyed with malt vinegar or lemon wedges, and optional tartar sauce and mushy peas for an authentic meal.
Ingredients
Scale
Battered Fish
- 4 skinless, boneless white fish fillets (cod or haddock), approximately 5.3 oz each
- 1 cup all-purpose flour, plus extra for dusting
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup cold sparkling water or beer
- 1/2 teaspoon freshly ground black pepper
- Sunflower or vegetable oil for deep frying
Chips
- 28 oz russet or Maris Piper potatoes, peeled and cut into thick fries
- 1 teaspoon sea salt
- Sunflower or vegetable oil for frying
To Serve
- Malt vinegar or lemon wedges
- Tartar sauce (optional)
- Peas or mushy peas (optional)
Instructions
- Soak Potatoes: Place the peeled and thick-cut potatoes into a bowl of cold water and soak for 15 to 30 minutes to remove excess starch, which helps achieve crispiness. After soaking, drain thoroughly and pat dry using a clean towel to prevent oil splattering during frying.
- First Fry of Chips: Heat sunflower or vegetable oil in a deep fryer or a heavy-bottomed pot to 300°F (150°C). Fry the potatoes in small batches for 4 to 5 minutes until they are tender but have not started to color. Remove from the oil and drain on paper towels to eliminate excess oil.
- Prepare Batter: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, sea salt, and black pepper. Gradually pour in the cold sparkling water or beer, whisking continuously until the batter is smooth and thick enough to coat the back of a spoon without dripping excessively.
- Second Fry of Chips: Increase the oil temperature to 375°F (190°C). Fry the par-cooked potatoes again in batches for 2 to 3 minutes until they turn golden and crispy on the outside. Remove and drain on paper towels, then immediately sprinkle with sea salt for flavor.
- Fry the Fish: Pat the fish fillets dry using paper towels and dust them lightly with flour to help the batter adhere. Dip each fillet into the prepared batter, letting any excess drip off before carefully lowering them into the hot oil. Fry each fillet for 5 to 7 minutes, turning once halfway through, until the batter is crispy and golden brown. Remove and drain on a wire rack or paper towels to remove excess oil.
- Serve: Plate the crispy battered fish alongside the golden thick fries. Sprinkle with malt vinegar or add lemon wedges for acidity. Optionally, serve with tartar sauce and mushy peas to complete this traditional British meal.
Notes
- Soaking potatoes removes starch and helps make fries extra crispy.
- Ensure oil temperature is correct to avoid greasy or soggy fries and fish.
- Use cold sparkling water or beer in the batter for a light, airy coating.
- Do not overcrowd the fryer to maintain even cooking and crispiness.
- Use a wire rack to drain fried fish to keep it crispy instead of paper towels which can trap steam.
