Fish and Chips

Name: Fish and Chips
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 Cod Fillets, or Haddock; 180–200 g each; skinless; 200g Plain Flour; 300ml Beer, pale lager/ale or sparkling water; cold; 1 tsp Baking Powder; 1/2 tsp Fine Salt; 50g Plain Flour, for dusting; 1.2 kg Floury Potatoes, e.g., Maris Piper; peeled and cut into thick chips; 2 l Vegetable Oil, for deep-frying; Some Lemon Wedges; Some Fine Salt, to season; Some Malt Vinegar

Crisp, golden-battered fish paired with fluffy, crunchy chips makes this classic Fish and Chips irresistible — perfect for a relaxed weekend supper. A light, fizzy batter crisps up around tender white fish while double-fried potatoes deliver the ideal crunchy exterior and soft interior. Serve hot with a splash of vinegar and lemon wedges for a traditional finish.

Crisp, golden-battered fish paired with fluffy, crunchy chips makes this classic Fish and Chips irresistible — perfect for a relax... Show more

Traditional British Recipe

Health Grade

B- · Healthy

Rating

5.0

Time

1 hr

Price

1,01 €

Calories

943 kcal

high protein

low carb

low sodium

low sugar

Method

Prep the potatoes

Peel the Floury Potatoes, then cut them into thick, even chips, about the width of your finger. Rinse them under cold water to wash off surface starch, then drain well.

Parboil the chips

Put the chips in a saucepan and cover them with cold water. Bring to a boil, then simmer for 5 minutes until the edges are just starting to soften. Drain them carefully and leave them in the colander for 5 minutes so the steam can dry them off.

Make the batter

In a bowl, whisk the Plain Flour, Baking Powder, and Fine Salt together. Pour in the cold Beer little by little, whisking just until you have a smooth batter that coats the whisk and falls in ribbons. Let it rest for 10 minutes.

First-fry the chips

Heat the Vegetable Oil in a large heavy pot to 160° C. Fry the chips in batches for 5 minutes, until they look pale and just tender, not browned yet. Lift them out and drain on a rack or paper towel.

Coat the fish

Tip the reserved flour into a shallow dish. Pat the Cod Fillets dry with paper towel, then dust them lightly on all sides and shake off the excess so the batter will cling.

Fry the fish

Raise the oil to 190° C. One by one, dip each floured fillet into the batter, let the excess drip off, and lower it gently into the oil. Fry in batches if needed for 3 minutes, turn carefully, then fry for 3 to 4 minutes more until the coating is deep golden and crisp and the fish flakes easily.

Crisp the chips

Return the chips to the oil and fry them at 190° C for 2 to 3 minutes until crisp and deeply golden. Drain well, then season with fine salt while they are still hot.