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Fish and Chips 

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Fish and Chips is a beloved British classic consisting of golden, crispy fried fish fillets paired with fluffy, perfectly cooked chips. Served with tartar sauce or malt vinegar, this dish is comforting, satisfying, and perfect for a casual meal.

Ingredients

  1. 4 white fish fillets (cod, haddock, or pollock)
    1 cup all-purpose flour (for dredging)
    Salt and pepper, to taste
    For the batter:
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon paprika (optional for extra flavor)
    1 cup cold sparkling water (or cold beer for an extra crisp batter)
    For the chips:
    4 large russet potatoes, peeled and cut into thick fries
    Vegetable oil, for frying
    Salt, to taste
    For serving:
    Lemon wedges
    Tartar sauce (optional)
    Malt vinegar (optional)

Instructions

Prepare the chips: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Peel the potatoes and cut them into thick fries. Rinse in cold water, then pat dry. Fry the fries in batches for 3-4 minutes, then drain. Increase the oil temperature to 375°F (190°C) and fry for another 4-5 minutes until golden brown and crispy. Season with salt immediately after frying.

  1. Prepare the fish: Pat the fish fillets dry with paper towels and season with salt and pepper. Lightly dredge each fillet in flour.
  2. Make the batter: In a bowl, whisk together flour, baking powder, salt, and paprika. Gradually add cold sparkling water (or beer), whisking until smooth and thick. The batter should coat the fish without running off.
  3. Fry the fish: Heat oil to 375°F (190°C). Dip the flour-coated fish fillets into the batter, ensuring they’re fully coated. Fry for 5-6 minutes until the batter is golden and crispy. Remove the fish and drain on paper towels.
  4. Serve: Serve the fish and chips with lemon wedges, tartar sauce, or malt vinegar. Enjoy while the fish is crispy and the chips are hot and fluffy!

Notes

  • For extra flavor, use beer instead of sparkling water in the batter.
  • Sweet potato chips make for a healthier variation.
  • If you prefer to bake instead of deep frying, bake the battered fish at 400°F (200°C) for 12-15 minutes and the chips at 425°F (220°C) for 25-30 minutes.

Nutrition

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