Classic British Fish and Chips
Dive into the comforting, golden crunch of Classic British Fish and Chips, a timeless favorite that’s both hearty and indulgent. This authentic recipe pairs flaky white fish fillets, like cod or haddock, with a perfectly crisp, bubbly batter made from all-purpose flour, cornstarch, and a splash of club soda for lightness. Thick-cut russet potato chips are double-fried to achieve that ultimate combination of fluffy interiors and irresistibly crispy edges. Prepared in just under an hour, this dish is your ticket to a classic British seaside experience right from your kitchen. Serve hot with a sprinkle of salt, a dash of malt vinegar, and fresh lemon wedges for a flavorful finish. Perfect for a family meal or a cozy night in, this iconic dish captures the essence of comfort food at its finest.
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Ingredients
- 4 pieces white fish fillets (cod or haddock)
- 200 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 300 milliliters club soda
- 2 liters vegetable oil for frying
- 4 pieces large russet potatoes
- 0 malt vinegar (optional)
- 0 lemon wedges (optional)
Directions
Step 1
Peel the potatoes and cut them into thick chips, about 1.5 cm thick. Rinse under cold water to remove excess starch.
Step 2
In a large pot or deep fryer, heat the vegetable oil to 180°C (356°F).
Step 3
Blanch the chips: Fry the potatoes in batches until soft but not colored, about 5-6 minutes. Remove and drain on paper towels.
Step 4
In a large bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
Step 5
Pour the club soda into the dry mixture gradually, stirring to form a smooth batter. The consistency should be thick enough to coat the back of a spoon.
Step 6
Pat the fish fillets dry with paper towels, lightly season with salt and pepper, then dust with a little flour to help the batter stick.
Step 7
Dip the floured fish fillets into the batter, ensuring they are fully coated.
Step 8
Carefully lower the battered fish into the oil and fry until golden brown and cooked through, about 6-8 minutes. Cook in batches if necessary. Remove and drain on paper towels.
Step 9
Once all the fish is cooked, increase the oil temperature to 190°C (374°F) and fry the chips again until golden and crispy, about 3-4 minutes.
Step 10
Serve the fish and chips immediately, optionally seasoned with more salt, with malt vinegar and lemon wedges on the side.
Nutrition Facts
| Serving size | (4069.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 19238.0 |
| Total Fat 2006.4g | 0% |
| Saturated Fat 286.8g | 0% |
| Cholesterol 258mg | 0% |
| Sodium 5649.1mg | 0% |
| Total Carbohydrate 353.2g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 7.1g | |
| Protein 147.6g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 189.5mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 6502.2mg | 0% |
Source of Calories