Classic British Fish and Chips

Classic British Fish and Chips

Crispy beer-battered fish with golden chips, a British pub favorite.

20 mins

Prep Time

20 mins

Cook Time

2

Servings

Ingredients

  • 2 large cod fillets (or haddock)
  • 2 large russet potatoes
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup cold beer (lager or ale)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 liter vegetable oil (for frying)
  • 1 lemon (cut into wedges)
  • Tartar sauce (for serving)

Nutrition Facts

850Calories
45gProtein
75gCarbs
42gFat

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Instructions

1

Prepare the chips: Peel and cut potatoes into thick chips. Soak in cold water for 15 minutes to remove starch, then pat dry thoroughly.

2

First fry the chips: Heat oil to 300°F (150°C) in a deep fryer or heavy pot. Fry chips for 4-5 minutes until soft but not colored. Drain and set aside.

3

Make the batter: Whisk flour, baking powder, salt, and pepper. Gradually add cold beer until smooth. Keep batter chilled until use.

4

Fry the fish: Heat oil to 375°F (190°C). Pat fish dry, dip in batter, and carefully lower into oil. Fry for 6-8 minutes until golden and crispy.

5

Second fry the chips: Return chips to 375°F oil and fry for 2-3 minutes until golden and crisp. Drain on paper towels and season with salt.

6

Serve immediately: Arrange fish and chips on newspaper or parchment. Serve with lemon wedges and tartar sauce.

Chef's Tips

  • Fish Selection: Use thick, firm white fish like cod or haddock for best results.
  • Batter Tip: Keep the batter ice-cold for maximum crispiness.
  • Double Fry: The two-stage frying ensures perfect chips - soft inside, crispy outside.
  • Drain Well: Let excess oil drip off by placing fried items on a rack over paper towels.
  • Vinegar Tradition: Malt vinegar is the classic British accompaniment.
  • Fresh Oil: Use clean oil for frying to prevent fishy flavors.
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