British Fish and Chips (Printable version)

Golden battered fish served with thick, crunchy fries, seasoned and cooked for a perfect crunch.

# What you need:

→ Battered Fish

01 - 4 fillets skinless, boneless white fish (cod or haddock), approximately 5.3 oz each
02 - 1 cup plus extra for dusting all-purpose flour
03 - 2 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water or beer
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil for deep frying

→ Chips

09 - 1.75 pounds russet or Maris Piper potatoes, peeled and cut into thick fries
10 - 1 teaspoon sea salt
11 - Sunflower or vegetable oil for frying

→ To Serve

12 - Malt vinegar or lemon wedges
13 - Tartar sauce (optional)
14 - Peas or mushy peas (optional)

# Steps to follow:

01 - Place cut potatoes into cold water and soak for 15 to 30 minutes. Drain and thoroughly pat dry with a clean towel. Heat oil in a deep fryer or large heavy pot to 300°F. Fry potatoes in batches for 4 to 5 minutes until tender but not browned. Remove and drain on paper towels.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, sea salt, and black pepper. Gradually add cold sparkling water or beer, whisking until the batter is smooth and thick enough to coat the back of a spoon.
03 - Increase oil temperature to 375°F. Fry the par-cooked chips again in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and immediately sprinkle with sea salt.
04 - Pat fish fillets dry and dust lightly with flour. Dip each fillet into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 5 to 7 minutes, turning once, until the coating is golden brown and crisp. Remove and drain on a wire rack or paper towels.
05 - Plate the hot battered fish with freshly fried chips. Garnish with malt vinegar or lemon wedges and offer tartar sauce or mushy peas as accompaniments if desired.

# Expert tips:

01 -
  • The double-fry method gives you crispy exteriors with tender, fluffy insides—once you taste the difference, there's no going back.
  • Golden battered fish that stays crunchy even as it cools slightly, a trick learned from watching a seasoned fryer work with total confidence.
  • This feeds four people for the price of takeout, and it tastes infinitely better because you made it.
02 -
  • Oil temperature is everything—too cool and you get greasy, soggy results; too hot and the outside burns before the inside cooks, so use a thermometer and trust it.
  • The double-fry method isn't extra work, it's the non-negotiable foundation of proper fish and chips, so don't skip the first gentle fry.
03 -
  • Never crowd the pan—fry fish and chips in batches so the oil temperature stays consistent and everything cooks evenly.
  • If your batter seems thick after 30 seconds, it's absorbing water from humidity; thin it slightly with a splash more cold water just before frying.
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