This fish and chips recipe brings the beloved British classic right to your kitchen with crispy fried fish and golden chips (fries). It’s the perfect meal for a casual family dinner or a fun weekend treat. The combination of tender white fish with a crunchy batter and hot, crispy fries is irresistibly satisfying. Whether you’re a fan of traditional pub fare or simply craving something delicious, this fish and chips recipe will hit the spot every time.
Ingredients:
Ingredients for the fish and chips recipe:
- 4 fillets of white fish (such as cod, haddock, or tilapia)
- 1 cup all-purpose flour
- 1 cup sparkling water for non-alcoholic
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large russet potatoes, peeled and cut into fries
- Vegetable oil for frying
- Lemon wedges and tartar sauce for serving
Execution
Step-by-Step Method for the fish and chips recipe:
- Prepare the potatoes: Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a paper towel. In a large pot or deep fryer, heat oil to 325°F (165°C). Fry the potatoes in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels.
- Make the batter: In a bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the beer (or sparkling water) and whisk until smooth. The batter should have a thick consistency.
- Heat the oil: Increase the oil temperature to 350°F (175°C). Pat the fish fillets dry with paper towels, then dredge them in a little flour before dipping them into the batter, ensuring they are fully coated.
- Fry the fish: Carefully lower the battered fish fillets into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
- Second fry the chips: Return the potatoes to the oil and fry them a second time for 2-3 minutes, or until crispy and golden brown. Drain on paper towels and sprinkle with salt.
- Serve: Serve the crispy fish and chips with lemon wedges, tartar sauce, and a sprinkle of malt vinegar if desired.
Tips:
For the best fish and chips recipe:
- Use fresh fish: Fresh, firm white fish like cod or haddock is ideal for fish and chips. Make sure to pat the fillets dry before battering for the crispiest results.
- Double fry the chips: Frying the potatoes twice ensures they are soft inside and extra crispy on the outside. The first fry cooks them through, while the second fry crisps them up.
- Keep the oil temperature steady: Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for perfect frying. If the oil gets too cold, the batter will absorb more oil and become soggy.
- Add a side: For a complete meal, serve your fish and chips with mushy peas or coleslaw on the side, along with a generous squeeze of lemon juice.
FAQs:
- Can I make fish and chips without beer? Yes, if you prefer not to use beer, you can substitute it with sparkling water or club soda for the batter. The bubbles help create a light and crispy coating.
- How do I store leftovers? Fish and chips are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.
- Can I bake the fish instead of frying? Yes, for a lighter option, you can bake the battered fish in the oven at 400°F (200°C) for 15-20 minutes until golden and crispy.
- What can I serve with fish and chips? Traditional accompaniments include tartar sauce, malt vinegar, lemon wedges, and a side of mushy peas or coleslaw.
