Classic Fish and Chips
Dive into the irresistible crunch of Classic Fish and Chips, a beloved British pub favorite you can recreate at home. This recipe features tender cod or haddock filets enveloped in a light, beer-battered coating, fried to golden perfection for a satisfying, crispy texture. Served alongside thick-cut, double-fried russet potato chips that are delightfully crispy on the outside and fluffy inside, this dish is the epitome of comfort food. With a prep time of only 20 minutes and an authentic blend of flavors from the ice-cold lager batter and a dash of black pepper, it's ideal for weeknight dinners or casual gatherings. Finish your plate with a squeeze of fresh lemon and a dollop of tartar sauce for that authentic seaside touch. Perfect for satisfying your cravings for homemade fast food, this fish and chips recipe is irresistible from the first crunchy bite.
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Ingredients
- 4 pieces (about 6 oz each) Cod or haddock filets
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1.5 cups Cold beer (lager or pale ale)
- 0.5 cup Ice-cold water
- 4 large Russet potatoes
- 8 cups (for frying) Vegetable oil or canola oil
- 0.5 cup Cornstarch
- 0 for serving (optional) Tartar sauce
- 0 for serving Lemon wedges
Directions
Step 1
Peel and cut the potatoes into thick wedges for chips (approximately 1/2-inch wide). Place them in a bowl of cold water and let soak for 30 minutes to release excess starch.
Step 2
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C) for the first frying of the chips.
Step 3
Drain and pat the potato wedges dry with a clean kitchen towel. Fry them in batches for 4-5 minutes until lightly golden and tender but not fully crisp. Remove them with a slotted spoon and place on a tray lined with paper towels to drain.
Step 4
Increase the oil temperature to 375°F (190°C) for the second frying.
Step 5
In a large mixing bowl, whisk together 1 1/2 cups of flour, baking powder, 1 teaspoon of salt, and black pepper. Gradually pour in the beer and ice-cold water, whisking until smooth. The batter should have a thick consistency.
Step 6
Lightly coat the fish filets with the remaining 1/2 cup of flour, shaking off any excess. This helps the batter adhere to the fish.
Step 7
Dip each filet into the batter, making sure it's completely coated, then carefully lower into the hot oil. Fry 2 pieces at a time for 5-7 minutes, or until the batter is golden brown and crispy. Repeat with the remaining fish filets.
Step 8
To make the chips crisp, fry the pre-cooked potato wedges a second time in the 375°F (190°C) oil for 2-3 minutes until golden and crispy. Drain on paper towels and immediately season with the remaining salt.
Step 9
Serve the hot fish and chips on a plate or in newspaper wrapping for a classic presentation. Accompany with tartar sauce and lemon wedges if desired.
Nutrition Facts
| Serving size | (4561.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 19803.5 |
| Total Fat 1903.9g | 0% |
| Saturated Fat 266.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 369.0mg | 0% |
| Sodium 5994.5mg | 0% |
| Total Carbohydrate 494.9g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 15.2g | |
| Protein 217.1g | 0% |
| Vitamin D 1088IU | 0% |
| Calcium 330.9mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 9392.5mg | 0% |
Source of Calories