Jul 14 2026
Restaurants›Seward's Folly Bar & Grill›Fish & Chips Recipe

Fish & Chips Recipe

Inspired by Seward's Folly Bar & Grill
Time1h
Serves4

Call it what you want — we just call it delicious.

Jump to Recipe

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 Batter

Fish

Chips

Serving

Method

Fish Batter Preparation

  1. 1

    Mix Dry Ingredients

    In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well combined.

  2. 2

    Add Sparkling Water

    Slowly pour in the cold sparkling water while whisking continuously until you achieve a smooth batter. Let it sit for about 15 minutes.

Fish Preparation

  1. 3

    Prepare the Fish

    Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.

  2. 4

    Coat the Fish

    Dip each seasoned fish fillet into the batter, ensuring it’s fully coated.

Chips Preparation

  1. 5

    Cut the Potatoes

    Peel the russet potatoes and cut them into thick strips, about 1/2 inch wide.

  2. 6

    Soak the Potatoes

    Place the cut potatoes in a bowl of cold water for at least 30 minutes to remove excess starch.

  3. 7

    Preheat Oil

    In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

  4. 8

    Fry the Chips

    Drain the soaked potatoes and pat them dry. Fry the potatoes in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels. Season with salt while hot.

Frying the Fish

  1. 9

    Fry the Fish

    Carefully add the battered fish fillets to the hot oil. Fry until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.

Serving

  1. 10

    Plate and Serve

    Serve the crispy fish alongside the chips. Garnish with lemon wedges and serve with tartar sauce on the side.

More from Seward's Folly Bar & Grill