Print

Classic Fish and Chips

Close-up of golden brown crispy battered fish and thick-cut chips, a classic fish and chips meal.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy crispy, golden battered fish and perfectly fried potatoes, a classic pub favorite you can make at home.

Ingredients

Scale
  • 2 pounds cod or haddock fillets, cut into 4 portions
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cold beer or sparkling water
  • 2 pounds russet potatoes, peeled and cut into 1/2-inch thick fries
  • Vegetable oil, for frying
  • Malt vinegar, for serving
  • Tartar sauce, for serving

Instructions

  1. For the fries: Soak the cut potatoes in cold water for at least 30 minutes. Drain and pat them completely dry with paper towels.
  2. Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 325°F (160°C).
  3. Fry the potatoes in batches until they are softened but not yet browned, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Let them cool.
  4. Increase the oil temperature to 375°F (190°C).
  5. While the fries cool, prepare the batter: In a large bowl, whisk together 1 1/2 cups flour, baking powder, salt, and pepper.
  6. Gradually whisk in the cold beer or sparkling water until you have a smooth batter, the consistency of pancake batter. Do not overmix.
  7. Pat the fish fillets dry with paper towels. Lightly dust each fillet with flour, shaking off any excess.
  8. Dip each floured fish fillet into the batter, ensuring it is fully coated. Let any excess batter drip off.
  9. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven.
  10. Return the cooled fries to the hot oil (375°F/190°C) and fry in batches until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
  11. Serve the hot fish and chips immediately with malt vinegar and tartar sauce.

Notes

  • For extra crispy fries, double-fry them: first at 325°F (160°C) until soft, then again at 375°F (190°C) until golden and crisp.
  • Ensure your beer or sparkling water is very cold for a lighter batter.
  • Do not overmix the batter, as this can make the coating tough.

Nutrition

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