Here’s a classic Fish and Chips recipe 🐟🍟
Crispy, golden fish with fluffy fries—perfect comfort food.
Fish and Chips
Ingredients
For the fish
- 1 lb white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold sparkling water or beer
- Oil for frying (vegetable or canola)
For the chips
- 4–5 medium potatoes, peeled and cut into fries
- Salt to taste
Instructions
- Prep potatoes
- Soak cut potatoes in cold water for 30 minutes to remove excess starch.
- Drain, pat dry, and fry or bake until golden and crispy.
- Make batter
- In a bowl, mix flour, baking powder, salt, and pepper.
- Gradually whisk in cold sparkling water or beer until smooth.
- Batter should be thick enough to coat the fish.
- Heat oil
- Heat oil in a deep pan to 350°F (175°C).
- Fry fish
- Pat fish fillets dry.
- Dip in batter, letting excess drip off.
- Carefully lower into hot oil.
- Fry 4–5 minutes per side until golden and crispy.
- Drain on paper towels.
- Serve
- Serve fish with chips, lemon wedges, and tartar sauce if desired.
Tips
- Keep fish and fries warm in a low oven if cooking in batches.
- For extra crispy fries, double-fry: first at 325°F (160°C) for 4–5 minutes, then again at 375°F (190°C) until golden.
- Beer or sparkling water in the batter makes it light and crunchy.
If you want a baked version, air fryer version, or extra crispy beer batter, I can give that variation too.
