British fish with chips (Print Version)

A classic dish of crispy battered fish and golden thick-cut fries, perfectly seasoned and crunchy.

# What You'll Need:

→ For the Battered Fish

01 - 4 skinless, boneless white fish fillets (cod or haddock), approximately 5.3 oz (150 g) each
02 - 1 cup plus 2 tablespoons all-purpose flour, plus extra for dusting
03 - 2 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water or beer
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil for deep frying

→ For the Chips

09 - 28 oz (800 g) russet or Maris Piper potatoes, peeled and cut into thick fries
10 - 1 teaspoon sea salt
11 - Sunflower or vegetable oil for frying

→ To Serve

12 - Malt vinegar or lemon wedges
13 - Tartar sauce (optional)
14 - Peas or mushy peas (optional)

# Steps to Follow:

01 - Place cut potatoes in a bowl of cold water and soak for 15 to 30 minutes. Drain thoroughly and pat dry with a clean towel.
02 - Heat oil in a deep fryer or large heavy pot to 300°F (150°C). Fry potatoes in batches for 4 to 5 minutes until tender but not colored. Remove and drain on paper towels.
03 - Whisk together flour, cornstarch, baking powder, sea salt, and black pepper in a large bowl. Gradually add cold sparkling water or beer, whisking until batter is smooth and thick enough to coat the back of a spoon.
04 - Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and sprinkle with sea salt.
05 - Pat fish fillets dry and lightly dust with flour. Dip each fillet into the batter, letting excess drip off. Carefully lower into hot oil and fry for 5 to 7 minutes, turning once, until golden brown and crisp. Remove to a rack or paper towels to drain. Cook in batches if needed.
06 - Serve hot battered fish accompanied with freshly fried chips, a drizzle of malt vinegar or lemon wedges, and optional tartar sauce or mushy peas.

# Additional Tips::

01 -
  • The double-fry method gives you chips with shatteringly crisp edges and pillowy soft centers that rival any chippy.
  • Cold sparkling water in the batter creates an airy, crackling crust that stays crispy even as it cools.
  • It brings the warmth of a British pub into your home, perfect for rainy evenings or when you need something deeply satisfying.
02 -
  • If your oil isn't hot enough, the batter will absorb grease and turn limp instead of crisp, always use a thermometer.
  • Overcrowding the pot drops the temperature fast and results in soggy, unevenly cooked fish, fry in small batches even if it takes longer.
  • Pat the fish completely dry before dusting with flour, any moisture will cause the batter to slide right off in the oil.
03 -
  • Keep the battered fish on a wire rack instead of paper towels after frying so the bottom stays crisp and doesn't steam.
  • If your batter is too thick, thin it with a splash more sparkling water, it should ribbon slowly off the whisk.
  • Season the fish with a pinch of salt and pepper before battering for extra flavor in every bite.
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