Fish & Chips Recipe
Traditional battered fish served with chips.
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Ingredients
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For the Battered Fish
For the Chips
Method
Preparing the Chips
- 1
Peel and Cut Potatoes
Peel the russet potatoes and cut them into thick strips, about 1/2 inch wide.
- 2
- 3
- 4
Heat Oil for Frying
In a large pot or deep fryer, heat 2 cups of vegetable oil to 325°F (160°C).
- 5
Fry the Chips
Fry the potatoes in small batches for about 4-5 minutes until they are soft but not colored. Remove and drain on paper towels.
- 6
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C).
- 7
Final Fry
Return the chips to the hot oil in batches and fry them for an additional 3-4 minutes until golden brown and crispy. Drain on paper towels and season with salt.
Preparing the Battered Fish
- 8
Make the Batter
In a bowl, whisk together 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.
- 9
Add Beer
Gradually whisk in 1 cup of cold beer (or sparkling water) until the batter is smooth and well combined.
- 10
Heat Oil for Frying
In another large pot or deep fryer, heat 2 cups of vegetable oil to 375°F (190°C).
- 11
Coat the Fish
Dip each cod fillet into the batter, allowing any excess to drip off.
- 12
Fry the Fish
Carefully place the battered fish into the hot oil and fry for 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Serving
- 13
Plate the Dish
Serve the crispy fish alongside the golden chips. Optionally, garnish with lemon wedges and tartar sauce.