Fish And Chips Recipe
Traditional battered fish served with chips and mushy peas.
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Ingredients
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For the Fish
For the Chips
For the Mushy Peas
Method
Preparing the Chips
- 1
Prepare the Potatoes
Peel the potatoes and cut them into thick chips (about 1/2 inch thick). Rinse under cold water to remove excess starch.
- 2
Soak the Chips
Soak the cut chips in cold water for at least 30 minutes to help them achieve a crispy texture.
- 3
First Fry
Heat vegetable oil in a deep fryer or large heavy pot to 325°F (160°C). Drain the chips and dry them thoroughly. Fry the chips in batches for about 5 minutes until soft but not colored. Remove and drain on paper towels.
- 4
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for another 3-4 minutes until golden and crispy. Drain on paper towels and season with salt.
Preparing the Fish
- 5
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until you have a smooth batter.
- 6
Heat the Oil
In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).
- 7
Batter the Fish
Dip each fish fillet into the batter, coating it evenly. Allow excess batter to drip off.
- 8
Fry the Fish
Carefully lower the battered fish fillets into the hot oil. Fry for about 5-7 minutes, or until the batter is golden and the fish is cooked through. Remove and drain on paper towels.
Preparing the Mushy Peas
- 9
Cook the Peas
In a small pot, bring water to a boil and add the frozen peas. Cook for about 3-4 minutes until tender. Drain.
- 10
