Traditional Fish and Chips
Savor the taste of this time-honored British classic, featuring crispy battered fish and golden chips, perfect for a delightful meal any time.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
1 lb white fish fillets (such as cod or haddock)
1 cup all-purpose flour
1 cup cold sparkling water
1 tsp baking powder
Salt and pepper to taste
4 large russet potatoes
Vegetable oil for frying
Malt vinegar and lemon wedges for serving
Instructions
1. Peel the potatoes and cut them into thick, even-sized chips.
2. Rinse the chips under cold water to remove excess starch, then pat them dry with a clean towel.
3. Preheat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Blanch the chips in the hot oil for 4-5 minutes until soft but not colored. Remove and drain.
5. Pat the fish fillets dry and season with salt and pepper.
6. In a bowl, whisk together the flour, baking powder, and sparkling water to create a smooth batter.
7. Dip each fish fillet into the batter, ensuring it is fully coated.
8. Increase the oil temperature to 375°F (190°C).
9. Fry the fish in batches, 4-5 minutes each side, until golden and crisp. Remove and drain on paper towels.
10. Re-fry the chips for another 2-3 minutes until golden and crispy.
11. Serve immediately with malt vinegar, lemon wedges, and optional sides like mushy peas.
Storage
Store any leftover fish and chips in an airtight container in the refrigerator for up to 2 days.
Reheating
To reheat, place fish and chips on a baking sheet in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
