Description
A crispy homemade fish and chips recipe featuring flaky white fish, airy cold-water batter, and double-fried golden chips for the perfect crunch.
Ingredients
4 cod or haddock fillets (6 oz each)
4 large russet potatoes, cut into thick fries
1 cup all-purpose flour
1 cup cold sparkling water
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
Vegetable oil for frying
Lemon wedges
Malt vinegar
Salt for seasoning
Instructions
1. Soak cut potatoes in cold water for 30 minutes, then drain and pat dry.
2. Heat oil to 325°F (165°C) and fry potatoes for 3–4 minutes until softened. Drain and set aside.
3. Mix flour, baking powder, salt, pepper, and cold sparkling water to form a smooth batter.
4. Pat fish dry, lightly coat in flour, then dip into batter.
5. Increase oil temperature to 375°F (190°C). Fry fish for 4–5 minutes per side until golden and crisp.
6. Return potatoes to hot oil and fry again for 2–3 minutes until crispy.
7. Serve fish and chips hot with lemon wedges, vinegar, and tartar sauce.
Notes
For a lighter version, bake breaded fish at 425°F for 20 minutes.
Always keep batter cold to maintain maximum crispiness.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Fried
- Cuisine: British