Ingredients
4 fillets cod or haddock (5–6 oz each)
1 cup all-purpose flour (plus extra for dredging)
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cold sparkling water or beer
4 large russet potatoes, peeled and cut into thick chips
Oil for deep frying
Malt vinegar, lemon wedges, and tartar sauce (for serving)
Instructions
1. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry.
2. Heat oil in a deep fryer or large pot to 350°F (175°C).
3. Blanch the chips in batches for 3–4 minutes until soft but not golden. Drain on paper towels.
4. In a bowl, whisk flour, baking powder, salt, and pepper. Gradually add cold sparkling water or beer until smooth.
5. Lightly dredge fish fillets in extra flour. Dip into batter, letting excess drip off.
6. Fry fish for 6–8 minutes until golden brown and crisp. Remove and drain.
7. Increase oil to 375°F (190°C). Fry chips a second time for 2–3 minutes until golden and crispy.
8. Serve fish and chips hot with lemon wedges, malt vinegar, and tartar sauce.
Notes
Keep the batter cold for maximum crispiness.
Double-frying the chips ensures a fluffy interior and crisp exterior.
Use a wire rack to drain fried food instead of paper towels for better texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Fried, Classic Recipes
- Method: Deep Frying
- Cuisine: British, Pub Food
Nutrition
- Serving Size: 1 fish fillet with chips
- Calories: 630
- Sugar: 1g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: classic fish and chips, british fish recipe, crispy fried fish, traditional fish and fries