Classic Fish and Chips
A comforting and delicious meal with crispy golden fish fillets and thick-cut fries, served with tartar sauce or malt vinegar.
Equipment
- Large pot or deep fryer
- mixing bowl
- measuring cups
- Measuring spoons
- Tongs
- Paper towels
- serving platter
Ingredients
Fish
- 1 pound White fish fillets Cod or haddock, cut into strips.
Seasoning
- To taste none Salt and pepper For seasoning the fish.
Batter
- 1 cup All-purpose flour For the batter.
- 1 teaspoon Baking powder To make the batter crispy.
- 1/2 teaspoon Paprika For flavor and color.
- 1 cup Cold sparkling water Or club soda, for the batter.
Vegetable oil
- As needed none Vegetable oil For frying.
Chips
- 4 medium Potatoes Peeled and cut into thick fries.
- To taste none Salt For seasoning the fries.
For Serving
- As desired none Tartar sauce or malt vinegar For dipping.
- As desired none Fresh parsley Chopped, for garnish.
Instructions
- Rinse the cut potatoes under cold water to remove excess starch. Pat them dry thoroughly with a paper towel.
- Heat oil in a large pot or deep fryer to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until tender but not yet golden. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.
- In a mixing bowl, whisk together flour, baking powder, paprika, salt, and cold sparkling water until smooth.
- Season the fish fillets with salt and pepper, then dip them into the batter, allowing excess to drip off. Carefully place the fish in the hot oil and fry for 4-5 minutes, or until golden and crispy. Remove and drain on paper towels.
- Return the par-cooked fries to the hot oil and fry for an additional 2-3 minutes, or until golden and crispy. Drain on paper towels and season with salt.
- Plate the crispy fish and chips, garnished with fresh parsley if desired, and serve with tartar sauce or malt vinegar on the side.
Notes
Serve immediately for the best crispy texture. You can also add a side of peas or coleslaw for a complete meal.