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Fish and Chips Recipe

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A classic British comfort food featuring crispy battered white fish and golden fries. This homemade version is crunchy on the outside, tender inside, and perfect with tartar sauce or vinegar.

Ingredients

  • 4 white fish fillets (cod, haddock, or pollock)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 cup cold sparkling water or club soda
  • Salt to taste
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • 4 large russet potatoes
  • Oil for deep frying (vegetable or canola oil)
  • Lemon wedges (for serving)
  • Tartar sauce or vinegar (optional, for serving)

Instructions

  1. Peel and cut potatoes into thick fries. Rinse in cold water and pat dry thoroughly.
  2. Heat oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until pale and soft. Remove and drain on paper towels. Set aside.
  3. In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and paprika.
  4. Gradually pour in cold sparkling water while whisking to form a smooth batter.
  5. Pat fish fillets dry with paper towels and season lightly with salt and pepper.
  6. Increase oil temperature to 375°F (190°C).
  7. Dip each fish fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 4–5 minutes or until golden and crisp. Remove and drain on paper towels.
  8. Return the par-cooked fries to the hot oil and fry again for 2–3 minutes until golden and crispy. Drain and season with salt.
  9. Serve hot with lemon wedges, tartar sauce, or vinegar.

Notes

  • Ensure fish is dry before battering to help the coating stick.
  • Double-frying the potatoes makes them extra crispy.
  • Use a wire rack to drain fried fish for best texture.
  • Cold sparkling water helps keep the batter light and airy.
  • Customize the batter with seasonings like cayenne or garlic powder.

Nutrition

Find it online: https://thefamilycooking.com/fish-and-chips-recipe/