Fish And Chips Recipe
Classic battered fish served with chips.
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Ingredients
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For the Fish
For the Chips
Method
Preparing the Chips
- 1
Prepare the Potatoes
Peel the Russet potatoes and cut them into thick fries (about 1/2 inch wide).
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch.
- 3
Drain and Dry
After soaking, drain the fries and pat them dry with paper towels to remove excess moisture.
- 4
Preparing the Fish
- 5
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
- 6
Heat the Oil
In a separate pot, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Coat the Fish
Dip each fish fillet into the batter, ensuring it is evenly coated.
- 8
Fry the Fish
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.
Finishing the Chips
- 9
Second Fry
Increase the heat of the oil to high. Fry the pre-cooked chips in batches for another 3-5 minutes until they are golden and crispy.
- 10
Season the Chips
Remove the chips from the oil and drain on paper towels. Immediately season with salt to taste.
Serving
- 11
Plate the Dish
Serve the crispy fish alongside the hot chips. Optionally, serve with tartar sauce and lemon wedges for added flavor.