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Classic Fish & Chips

Classic Fish & Chips
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Classic Fish & Chips is an iconic comfort food featuring crispy golden battered white fish paired with fluffy, crispy chips. This timeless recipe uses simple ingredients and easy techniques to deliver a satisfying, nostalgic dish perfect for cooks of all levels. Enjoy tender flaky fish with a light, bubbly batter and homemade chips, served with traditional sides and garnishes.

Ingredients

Scale

Fish & Batter

  • 4 white fish fillets (cod, haddock, or pollock), about 6 oz each
  • 1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
  • 1 tsp baking powder
  • Salt and pepper, to taste
  • 1 cup cold sparkling water or cold beer

Chips

  • 4 medium Russet potatoes
  • Salt, to season

Frying Oil

  • Vegetable oil or canola oil, enough for deep frying (about 4 cups)

Instructions

  1. Prepare the Chips: Peel the potatoes and cut them into thick, even strips. Rinse thoroughly in cold water to remove excess starch, then pat dry completely. Parboil the chips briefly to soften them, then drain and dry again.
  2. Make the Batter: In a bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the cold sparkling water or beer, whisking until you have a smooth, slightly thick batter with bubbles visible from the carbonation.
  3. Fry the Chips – First Fry: Heat the oil in a deep fryer or heavy pan to 325°F (160°C). Fry the chips in batches for 3-4 minutes until pale and par-cooked. Remove and drain on paper towels.
  4. Batter and Fry the Fish: Pat the fish fillets dry with paper towels. Dip each fillet into the batter, letting excess drip off. Carefully place in the hot oil heated to 350°F (175°C). Fry for 4-5 minutes, turning as needed, until the batter is golden and crispy.
  5. Finish the Chips – Second Fry: Return the par-cooked chips to the hotter oil (350°F / 175°C) and fry for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
  6. Serve Hot: Serve the crispy battered fish and chips immediately with classic garnishes like tartar sauce, lemon wedges, and mushy peas for an authentic experience.

Notes

  • Maintain oil temperature between 325°F and 350°F for best results.
  • Dry fish fillets thoroughly before battering to help batter adhere.
  • Double frying the chips ensures a crispy texture without greasiness.
  • Fry in batches to avoid overcrowding and temperature drops.
  • Season chips immediately after frying to lock in flavor.

Nutrition

Keywords: fish and chips, classic, fried fish, crispy batter, homemade chips, comfort food, British cuisine

Find it online: https://dailydishez.com/classic-fish-chips/