Fish & Chips Recipe
Classic British dish with crispy battered fish and golden fries.
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Ingredients
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For the Fish
For the Chips
Method
For the Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thickened. Let it rest for about 30 minutes.
- 2
Heat the Oil
In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Coat the Fish
Dip each cod fillet into the batter, ensuring it is fully coated. Allow excess batter to drip off.
- 4
Fry the Fish
Carefully place the battered fish fillets into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove from oil and drain on paper towels.
For the Chips
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thick strips (about 1/2 inch wide).
- 6
- 7
Heat the Oil for Chips
In another large pot or fryer, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C).
- 8
Fry the Chips (First Fry)
Drain the soaked potatoes and pat them dry with a kitchen towel. Fry the chips in batches for about 3-4 minutes until they are soft but not colored. Remove and drain on paper towels.
- 9
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C) for the second fry.
- 10
Fry the Chips (Second Fry)
Return the chips to the hot oil in batches and fry until they are golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Season with salt.
