Fish & Chips recipe served on a plate, by The Moot House
Jul 14 2026
Restaurants›The Moot House›Fish & Chips Recipe

Fish & Chips Recipe

Inspired by The Moot House
Time1h
Serves4

Make Fish & Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Fish

For the Chips

For Serving

Method

Preparing the Chips

1

Cutting the Potatoes

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

2

Soaking the Potatoes

Soak the potato strips in cold water for at least 30 minutes. This helps to remove excess starch.

3

First Fry

Heat 4 cups of vegetable oil in a deep fryer or a large heavy pot to 325°F (165°C). Drain the soaked potato strips and pat them dry with paper towels. Fry them in batches for about 5-6 minutes until they are soft but not browned. Remove them and let them drain on paper towels.

4

Cooling the Chips

Allow the chips to cool for at least 15 minutes before the second fry.

Preparing the Fish

5

Making the Batter

In a large 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. Gradually add 1 cup of cold sparkling water, whisking until the batter is smooth and slightly thick.

6

Coating the Fish

Pat the white fish fillets dry with paper towels. Dip each fillet into the batter, ensuring they are fully coated.

7

Frying the Fish

Increase the oil temperature to 350°F (175°C). Carefully place the battered fish fillets into the hot oil. Fry them for about 4-5 minutes until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Finishing the Chips

8

Second Fry

Increase the oil temperature to 375°F (190°C). Fry the pre-cooked chips in batches for an additional 4-5 minutes until they are golden brown and crispy. Remove them and drain on paper towels. Sprinkle with salt while hot.

Serving

9

Plating the Dish

Serve the hot fish alongside the crispy chips. Offer malt vinegar, tartar sauce, and lemon wedges on the side for dipping.