Description
A classic British dish featuring crispy battered fish served with chunky fries, often enjoyed with tartar sauce and malt vinegar.
Ingredients
- 4 large russet potatoes, peeled and cut into thick fries
- 4 white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1 cup cold sparkling water
- 1 tsp baking powder
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying
- Optional: malt vinegar, lemon wedges, tartar sauce for serving
Instructions
- Peel and cut the potatoes into thick fries. Soak them in cold water for at least 30 minutes.
- Drain and pat the fries dry with a clean towel.
- Heat vegetable oil in a deep fryer or large pot to 320°F (160°C). Fry the potatoes for about 3-4 minutes until soft but not browned. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Season the fish fillets with salt and pepper.
- In a bowl, whisk together flour, baking powder, and cold sparkling water to form a smooth batter.
- Dip each fillet into the batter, letting the excess drip off, then carefully place in the hot oil. Fry for 5-7 minutes until golden and crispy. Remove and drain on paper towels.
- Return the fries to the hot oil and fry again for 2-3 minutes until golden and crispy. Drain on paper towels.
- Serve the fish and chips hot with optional tartar sauce, lemon wedges, and malt vinegar.
Notes
- Use fresh, firm white fish for best results.
- Double frying the chips ensures a crispy outside and fluffy inside.
- Keep the batter cold for a lighter, crispier texture.