Fish And Chips Recipe
Famous hand-battered fish and chips
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Ingredients
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For the Fish
For the Chips
For Serving
Method
Preparing the Chips
- 1
Peel and Cut Potatoes
Peel the russet potatoes and cut them into thick strips, about 1/4 inch wide.
- 2
- 3
Heat Oil for Chips
In a large pot or deep fryer, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chips
Carefully add half of the soaked potatoes to the hot oil and fry for about 5-6 minutes until they are pale and slightly soft but not colored. Remove and drain on paper towels.
- 5
Double Fry the Chips
Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for another 2-3 minutes until golden brown. Drain on paper towels and sprinkle with salt.
Preparing the Fish
- 6
Make the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tsp of baking powder, 1 tsp of salt, and 1 tsp of black pepper. Slowly whisk in 1 cup of cold sparkling water until the batter is smooth and thick.
- 7
Heat Oil for Fish
In a separate large pot or deep fryer, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Batter and Fry the Fish
Dip each fish fillet into the batter, ensuring it is well coated. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
Serving
- 9
Plate and Serve
Serve the fish and chips hot, with malt vinegar, tartar sauce, and lemon wedges on the side for dipping.