Classic Fish and Chips
Crispy beer-battered fish with golden fries, a British pub favorite.
20 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 cod fillets (or haddock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cold beer (or sparkling water)
- 2 large potatoes (Russet or Maris Piper)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Tartar sauce (for serving)
Nutrition Facts
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Instructions
Prep the potatoes: Peel and cut them into thick fries. Soak in cold water for 10 minutes to remove excess starch, then pat dry.
First fry the chips: Heat oil to 300°F (150°C). Fry the potatoes for 5 minutes until soft but not browned. Drain on paper towels.
Make the batter: Mix flour, baking powder, salt, and pepper. Gradually whisk in cold beer until smooth. Let rest 10 minutes.
Fry the fish: Heat oil to 375°F (190°C). Dip fish fillets in batter, let excess drip off, then fry for 4-5 minutes until golden. Drain.
Second fry the chips: Increase oil to 375°F (190°C). Fry the par-cooked chips for 2-3 minutes until crispy and golden. Drain and salt immediately.
Serve hot: Plate the fish and chips with lemon wedges and tartar sauce. Traditional accompaniments include mushy peas or coleslaw.
Chef's Tips
- Fish Selection: Use thick, firm white fish like cod, haddock, or pollock for best results.
- Batter Tip: Keep the batter ice-cold for maximum crispiness.
- Double Fry: The double-fry method ensures perfectly crispy chips.
- Oil Temperature: Use a thermometer to maintain proper frying temperatures.
- Drain Well: Let fried items drain on a rack over paper towels to prevent sogginess.
- Vinegar Finish: A splash of malt vinegar is the classic British finishing touch.
