Classic Battered Fish and Chips
Dive into the ultimate comfort food experience with our Classic Battered Fish and Chips recipe, a timeless British favorite that’s crispy, golden, and irresistibly delicious. This recipe features perfectly flaky cod fillets encased in a light and airy batter made with sparkling water, ensuring every bite is wonderfully crunchy. Paired with thick-cut russet potato chips, double-fried to golden perfection, this dish achieves the ideal combination of textures. Seasoned with a squeeze of fresh lemon, a sprinkle of salt, and a splash of malt vinegar, it’s the perfect balance of tangy and savory. Whether you're recreating your favorite seaside treat or indulging in a hearty dinner, this recipe is sure to satisfy. Ready in just over an hour and made entirely from scratch, this dish is a must-try for fans of traditional fish and chips.
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Ingredients
- 4 pieces Cod fillets
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 10 grams Baking powder
- 5 grams Salt
- 250 milliliters Chilled sparkling water
- 1 medium Lemon
- 4 large Russet potatoes
- 1.5 liters Vegetable oil
- 50 milliliters Malt vinegar
- 5 grams Pepper (optional)
Directions
Step 1
Peel the russet potatoes and cut them into thick, even-sized chips approximately 1 centimeter wide.
Step 2
Place the cut chips in cold water to remove excess starch and pat them dry using a clean towel.
Step 3
In a heavy-based deep pan or deep fryer, heat the vegetable oil to 130°C (265°F).
Step 4
Deep-fry the chips in batches for about 5-7 minutes until they are soft but not browned. Remove and set aside.
Step 5
Mix flour, cornstarch, baking powder, and salt in a large bowl. Gradually whisk in the chilled sparkling water until the batter is smooth and thick enough to coat the back of a spoon.
Step 6
Preheat the oil again, this time to 180°C (355°F).
Step 7
Season the cod fillets with salt and pepper, if desired, and then dredge each fillet in additional flour to coat lightly.
Step 8
Dip the floured fillets into the prepared batter, allowing any excess to drip off, then carefully lower them into the hot oil.
Step 9
Fry the fish in batches for about 4-5 minutes, turning once, until golden brown and crispy. Drain the fish on a wire rack or paper towel-lined plate.
Step 10
Increase the oil temperature slightly if necessary, to ensure it's hot, and then fry the pre-cooked chips again for 2-3 minutes until golden brown and crispy.
Step 11
Drain the chips on a towel-lined plate and sprinkle with salt to taste.
Step 12
Serve the battered fish with crispy chips immediately, alongside wedges of lemon and a splash of malt vinegar.
Nutrition Facts
| Serving size | (4051.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 14138.2 |
| Total Fat 1333.3g | 0% |
| Saturated Fat 190.5g | 0% |
| Polyunsaturated Fat 852.2g | |
| Cholesterol 344mg | 0% |
| Sodium 3551.2mg | 0% |
| Total Carbohydrate 472.1g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 15.9g | |
| Protein 200.2g | 0% |
| Vitamin D 320IU | 0% |
| Calcium 355.1mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 10349.6mg | 0% |
Source of Calories