Crispy, golden battered fish served with thick-cut fries and tartar sauce, this British classic is perfect for any seafood lover!
INGREDIENTS
For the Fish:
1 ½ pounds cod or haddock fillets, cut into portions
1 cup all-purpose flour (plus extra for dredging)
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1 cup cold beer (or sparkling water)
Vegetable oil for frying
For the Chips:
4 large russet potatoes, peeled and cut into thick fries
Salt, to taste
Vegetable oil for frying
Optional Toppings and Dips:
Malt vinegar
Tartar sauce
Lemon wedges
INSTRUCTIONS
1. Prepare the Potatoes:
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
2. First Fry for Chips:
Heat oil in a deep fryer or large pot to 325°F (165°C).
Fry the potatoes in batches for 3-4 minutes, until they are soft but not browned. Remove and drain on paper towels.
3. Make the Batter:
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and paprika. Slowly whisk in the cold beer until the batter is smooth and slightly thick.
4. Coat and Fry the Fish:
Heat the oil to 375°F (190°C).
Pat the fish dry and lightly coat each piece in flour. Dip into the batter, letting excess drip off.
Carefully lower the fish into the hot oil and fry for 4-5 minutes until golden and crispy. Remove and drain on paper towels.
5. Second Fry for Chips:
Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes, until golden and crispy. Drain and season with salt.
6. Serve and Enjoy:
Plate the fish and chips together, garnish with lemon wedges, and serve with tartar sauce and malt vinegar on the side.
This Classic Fish and Chips recipe brings a taste of the British seaside right to your table. Crispy, flavorful, and oh-so-satisfying! 🐟🍟
