Friday Fish and Chips
Crispy, golden, and bursting with flavor, this "Friday Fish and Chips" recipe is the ultimate comfort food for a pub-style dinner at home. Featuring flaky cod or haddock fillets coated in a light, beer-infused batter, this dish achieves a perfectly crunchy exterior that pairs beautifully with thick-cut, twice-fried russet potato chips. The recipe combines classic British flavors with straightforward techniques, such as chilling the batter for extra crispness and double-frying the chips for that signature crunch. With just 20 minutes of prep time and a short list of pantry staples like flour, cornstarch, and baking powder, you'll have an authentic fish-and-chip experience right in your kitchen. Serve with a splash of malt vinegar or zesty lemon wedges for a finishing touch and enjoy the weekend tradition done right!
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Ingredients
- 4 pieces (6-8 oz each) Cod fillets (or haddock)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chilled beer (lager or pale ale)
- 4 large Russet potatoes
- 6 cups (for frying) Vegetable oil (or sunflower oil)
- 1 to taste Optional vinegar or lemon wedges (for serving)
Directions
Step 1
Peel the russet potatoes, then cut them into thick batons (about 1/2 to 3/4 inch wide). Place the cut potatoes in a bowl of cold water to prevent browning and to remove excess starch.
Step 2
Pat the fish fillets dry with a paper towel. Lightly season both sides with salt and pepper. Set aside.
Step 3
In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix until well combined.
Step 4
Gradually whisk the chilled beer into the dry ingredients, creating a smooth batter. The batter should have the consistency of pancake batter. Refrigerate until ready to use.
Step 5
Drain the potatoes and thoroughly pat them dry with a clean kitchen towel.
Step 6
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (165°C). Using a thermometer is highly recommended for accuracy.
Step 7
Blanch the potatoes in batches in the hot oil for 4-5 minutes or until they are soft but pale and not yet crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Increase the oil temperature to 375°F (190°C) for the second fry.
Step 8
Working with one fish fillet at a time, dip it into the batter, letting any excess drip off. Carefully lower the battered fish into the hot oil (375°F). Fry in batches to avoid overcrowding the pot. Cook for 4-6 minutes or until the batter is golden and crispy. Remove and drain on paper towels.
Step 9
Fry the blanched potatoes for a second time in the hot oil at 375°F until golden and crispy, about 3-5 minutes. Drain on paper towels and sprinkle with a pinch of salt while still hot.
Step 10
Serve the fish immediately with the crispy chips on the side. Add optional vinegar or lemon wedges for a traditional touch.
Nutrition Facts
| Serving size | (3700.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 14884.7 |
| Total Fat 1425.5g | 0% |
| Saturated Fat 199.6g | 0% |
| Cholesterol 292.4mg | 0% |
| Sodium 3356.8mg | 0% |
| Total Carbohydrate 382.1g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 14.1g | |
| Protein 171.1g | 0% |
| Vitamin D 1360IU | 0% |
| Calcium 292.2mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 9762.9mg | 0% |
Source of Calories