Description
Fish and chips is a beloved classic that brings the taste of the seaside straight to your home. This recipe features perfectly battered, flaky white fish paired with crispy golden chips that are fluffy on the inside. It’s an ideal dish for gatherings or cozy family dinners, sure to impress everyone with its irresistible crunch and savory flavor. Enjoy it served hot alongside malt vinegar or creamy tartar sauce for that authentic British experience.
Ingredients
Scale
- 1 pound cod or haddock fillets
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup cold beer (or sparkling water)
- 2 large Russet potatoes (about 1 pound), peeled and cut into thick chips
- Malt vinegar, for serving
Instructions
- Soak the cut potatoes in cold water for 1 hour to remove excess starch.
- In a bowl, mix flour, baking powder, salt, and pepper. Gradually whisk in beer until smooth; let sit.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the soaked potato chips in batches until golden brown (5-7 minutes). Drain on paper towels.
- Dredge fish fillets in flour, dip in batter, and fry for about 5 minutes per side until golden.
- Serve hot with malt vinegar or tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Experiment with different types of fish like pollock or tilapia for variety. For added flavor, mix spices like paprika or lemon zest into the batter. To store leftovers, place them in an airtight container in the fridge for up to two days; reheat in the oven at 350°F (175°C).