Fish & Chips Recipe
Crispy battered fish served with fries.
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Ingredients
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For the Fish
For the Chips
Method
Prepare the Chips
- 1
Cut the Potatoes
Peel the russet potatoes and cut them into thick fries, about 1/4 inch thick.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Dry the Fries
Drain the soaked fries and pat them dry using a clean kitchen towel.
- 4
- 5
Double Fry for Crispiness
Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for another 2-3 minutes until they are golden brown and crispy. Drain on paper towels and sprinkle with salt.
Prepare the Fish
- 6
Make the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tsp of baking powder, and 1 tsp of salt. Gradually whisk in 1 cup of beer (or sparkling water) until the batter is smooth and has no lumps.
- 7
Heat the Oil for Frying
In a separate large pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Batter the Fish
Dip each fish fillet into the batter, ensuring it is fully coated.
- 9
Fry the Fish
Carefully place the battered fish fillets in the hot oil and fry for about 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Serve
- 10
Plate the Dish
Serve the crispy fried fish alongside the golden chips. Optionally, serve with tartar sauce, malt vinegar, or lemon wedges.