Fish and Chips Recipe

5 from 1 vote

Using only the freshest ingredients, we've carefully selected a sustainable fish that pairs beautifully with our homemade batter. Coupled with our secret chip seasoning, this recipe guarantees a delightful explosion of flavors with every mouthful.

Course Lunch, Main Course

Cuisine British

Keyword Chips, Fish

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 688kcal

Equipment

1 frying pan
1 Mixing bowl

Ingredients

Fresh fish fillets (such as cod or haddock)
Potatoes
All-purpose flour
Baking powder
Cold water
Salt
Black pepper
Vegetable oil for frying
Malt vinegar (optional)
Tartar sauce (optional)

Instructions

Preparing the Fish:

Start by preparing the fish fillets. Rinse them under cold water and pat them dry with a paper towel. This will help remove any excess moisture and ensure that the batter sticks to the fish.
In a shallow dish, combine the all-purpose flour, baking powder, salt, and black pepper. Mix well to combine the dry ingredients.
Dip each fish fillet into the flour mixture, making sure to coat it evenly on both sides. Shake off any excess flour and set the coated fillets aside.

Preparing the Chips:

Peel the potatoes and cut them into thick chips. You can leave the skin on if you prefer a more rustic look.
Place the chips in a large bowl of cold water and let them soak for 30 minutes. This will help remove excess starch and make the chips crispier.
After soaking, drain the chips and pat them dry with a clean kitchen towel or paper towel.
Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully add the chips to the hot oil in small batches, frying them until they are golden brown and crispy. Remove the chips from the oil and drain them on a paper towel to remove any excess oil.

Batter Recipe for Fish:

In a separate bowl, combine the all-purpose flour, baking powder, salt, and cold water. Whisk the mixture until you have a smooth batter. The consistency should be thick enough to coat the fish fillets but not too thick that it becomes clumpy.
Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
Dip each flour-coated fish fillet into the batter, making sure it is fully coated. Allow any excess batter to drip off before carefully placing the fillet into the hot oil.
Fry the fish fillets for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon or tongs to carefully flip the fillets halfway through cooking.
Once cooked, remove the fish fillets from the oil and place them on a paper towel to drain any excess oil.

Frying the Fish and Chips:

Now it's time to fry the chips. Increase the temperature of the vegetable oil to 190°C (375°F).
Add the drained chips to the hot oil in small batches, frying them until they are golden and crispy. This should take about 5-7 minutes per batch.
Once cooked, remove the chips from the oil and drain them on a paper towel to remove any excess oil. Season them with salt while they are still hot.

Notes

Variations of Fish and Chips

While the classic Fish and Chips recipe is delicious on its own, there are several variations you can try to add a twist to this traditional dish:

Beer-battered fish: Substitute some of the cold water in the batter recipe with beer for a lighter and fluffier batter.
Sweet potato chips: Swap regular potatoes for sweet potatoes to add a hint of sweetness to your chips.
Panko-crusted fish: Use panko breadcrumbs instead of the traditional batter for a crunchy coating on the fish fillets.
Seasoned chips: Experiment with different seasonings for your chips, such as paprika, garlic powder, or rosemary, to add extra flavor.

Nutrition