Crispy Fish and Crispy Chips
Indulge in this classic British meal featuring perfectly battered fish and fluffy golden fries. This recipe combines fresh white fish, a light and crunchy coating, and crispy chips, all served with a side of tangy tartar sauce. Ideal for a cozy night in or a gathering, this fish and chips dish is sure to impress friends and family alike!
ingredients
- 4 (6 oz) fillets of white fish (cod or haddock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup cold sparkling water
- 1 tsp salt
- 1 tsp black pepper
- 4 large russet potatoes
- Oil for frying (vegetable or peanut oil)
- Lemon wedges, for serving
- Tartar sauce, for dipping
steps
- 1.
Peel and cut the potatoes into thick chips (about ½ inch wide).
- 2.
Rinse the chips in cold water to remove excess starch, then pat dry with paper towels.
- 3.
Heat oil in a deep fryer or large pot to 350°F (175°C).
- 4.
Fry the chips in batches for about 5-6 minutes until they’re lightly golden, then remove and drain on paper towels.
- 5.
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- 6.
Gradually add cold sparkling water to the flour mixture until smooth (should be a thick batter).
- 7.
Dip each fish fillet in batter, allowing excess to drip off.
- 8.
Carefully place the battered fish into the hot oil and fry for 4-5 minutes per side, or until crispy and golden brown.
- 9.
Remove and drain on paper towels, then keep warm.
- 10.
After frying all fish, return the chips to the hot oil and fry again for 2-3 minutes until they’re crispy.
- 11.
Serve hot with lemon wedges and tartar sauce on the side.
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