Fish & Chips Double Filet Recipe
Make Fish & Chips Double Filet Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Preparation
Chips Preparation
Serving
Method
Fish Preparation
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer or sparkling water until the batter is smooth and thick. Let the batter rest for about 15-20 minutes.
- 2
Heat the Oil
In a large, deep pot or fryer, heat the vegetable oil over medium-high heat to 350°F (175°C).
- 3
Coat the Fish
Dip each fish fillet into the batter, ensuring they are fully coated. Allow any 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 with a slotted spoon and drain on paper towels.
Chips Preparation
- 5
Prepare the Potatoes
Peel and cut the russet potatoes into thick fries, about 1/2 inch wide. Rinse them in cold water to remove excess starch, then pat them dry with a clean towel.
- 6
Heat the Oil for Chips
In another pot or fryer, heat the vegetable oil for the chips to 325°F (160°C).
- 7
Fry the Chips (First Fry)
Fry the potatoes in batches for about 4-5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels.
- 8
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C) for the second fry.
- 9
Fry the Chips (Second Fry)
Fry the potatoes again in batches for another 3-4 minutes until they are golden and crispy. Drain on paper towels and season with salt.
Serving
- 10
Plate the Dish
On a serving plate, arrange the crispy fish fillets alongside the golden chips. Serve with lemon wedges and tartar sauce on the side.