Fish and Chips

Fish and Chips
Fish and chips is a beloved British dish that has become a global favorite for its crispy battered fish and golden, fluffy chips (French fries).
Traditionally served wrapped in newspaper, this comforting meal brings together tender fish fillets coated in a light, crispy batter alongside perfectly fried potatoes.
Whether enjoyed at a seaside eatery or homemade in your kitchen, fish and chips is a classic comfort food that satisfies both young and old alike.
Ingredients
- 4 cod or haddock fillets, about 6 oz each
- 1 cup all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup cold sparkling water or beer (for the batter)
- Vegetable oil, for frying
- 4 large potatoes (such as Russet), peeled and cut into thick fries
- Salt, to taste
- Malt vinegar or tartar sauce, for serving
How to Make Fish and Chips
Prepare the Chips (French Fries):
Rinse the peeled potatoes under cold water to remove excess starch. Pat dry with paper towels.
Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato slices in batches until just tender but not yet golden, about 3-4 minutes per batch.
Remove the partially cooked fries with a slotted spoon and drain on a paper towel-lined plate. Increase the oil temperature to 375°F (190°C) for the final frying.
Cook the Fish:
In a large bowl, whisk together 3/4 cup of all-purpose flour, baking powder, salt, and black pepper. Gradually add the cold sparkling water or beer, whisking until the batter is smooth and lump-free.
Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C).
Dredge each fish fillet in the remaining 1/4 cup of flour, shaking off any excess. Dip the fillets into the batter, coating evenly.
Fry the Fish:
Carefully lower the battered fish fillets into the hot oil, one at a time. Fry for 5-6 minutes, turning occasionally, until the batter is golden brown and the fish is cooked through. Drain on a paper towel-lined plate.
Finish the Chips:
Increase the oil temperature to 375°F (190°C). Fry the partially cooked potato slices in batches until golden brown and crispy, about 2-3 minutes per batch.
Remove the chips with a slotted spoon and drain on a paper towel-lined plate. Season with salt while still hot.
Serve Fish and Chips:
Serve the crispy fish fillets and golden chips immediately, alongside malt vinegar or tartar sauce for dipping.
For an authentic touch, wrap the fish and chips in parchment paper or newspaper (food-safe) before serving.
Chef’s Note
Choosing Fish: Opt for firm white fish fillets such as cod or haddock, which hold up well to frying. Ensure the fillets are fresh for the best flavor.
Batter Consistency: The batter should be thick enough to coat the fish evenly but not too heavy. Adjust the amount of sparkling water or beer as needed to achieve the right consistency.
Frying Tips: Maintain the oil temperature throughout frying to ensure crispy results. Fry the fish and chips in batches to avoid overcrowding the pan.
Serving Suggestions: Accompany fish and chips with mushy peas, coleslaw, or a side salad for a complete meal. Lemon wedges can also be served for a citrusy contrast.
Nutritional Information (per serving)
- Calories: 600 kcal
- Protein: 35g
- Fat: 25g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 700mg
- Carbohydrates: 60g
- Fiber: 6g
- Sugar: 3g
Indulge in the classic flavors and comforting textures of fish and chips, a quintessential British dish that promises a satisfying meal with every crispy bite. Perfect for any occasion, this recipe brings the nostalgic charm of seaside dining right to your table.
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