Fish and Chips
Crispy battered fish with golden chips. The quintessential British comfort food, made at home.
Prep: 15 minutes. Cook: 30 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 4 white fish fillets (cod or haddock)
- 1 cup self-raising flour
- 1 cup cold sparkling water or beer
- 1 teaspoon baking powder
- 1kg potatoes, cut into thick chips
- Oil for deep frying
- Salt
- Malt vinegar and tartar sauce for serving
Instructions
- Cut potatoes into thick chips. Rinse in cold water to remove starch. Pat dry.
- Heat oil to 160°C. Fry chips for 8 minutes until cooked but not browned. Remove and drain.
- Mix flour, baking powder, and a pinch of salt. Add sparkling water and whisk until smooth.
- Season fish with salt and pepper. Dust lightly with extra flour.
- Dip fish in batter, letting excess drip off.
- Increase oil to 180°C. Fry fish for 5–6 minutes until golden and crispy.
- Raise oil heat again. Re-fry chips for 3–4 minutes until golden and crispy.
- Drain everything on paper towels. Serve with salt, vinegar, and tartar sauce.
Tips for Helpers
- Double-frying the chips is the secret to crispy chips — soft first, crispy second.
- Cold sparkling water makes lighter batter.
- Fry fish in batches — do not crowd the pan.
Ingredient Substitutions
- Oven-bake chips at 200°C for 30 minutes for a healthier option.
- Any firm white fish works.