Mr Falafel's British Fish N Chips
Dive into the crispy, golden perfection of "Mr. Falafel's British Fish N Chips," a mouthwatering take on the ultimate British comfort food. This classic recipe stars flaky cod fillets coated in a light, bubbly batter made with chilled sparkling water, ensuring every bite is irresistibly crunchy. Paired with thick-cut Russet potato chips, double-fried for maximum crispness, this dish offers an authentic pub-style experience right in your kitchen. The finishing touches of malt vinegar, zesty lemon wedges, and optional sides like creamy tartar sauce or mushy peas elevate it to a new level of indulgence. Ready in under an hour, this iconic dish is perfect for satisfying cravings for traditional British flavors while delivering a homemade, crowd-pleasing meal.
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Ingredients
- 4 pieces Cod fillets
- 4 medium Russet potatoes
- 1.5 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1.5 teaspoons Salt
- 1.25 cups Chilled sparkling water
- 2 tablespoons Malt vinegar
- 6 cups Cooking oil (vegetable or canola)
- 4 pieces Lemon wedges
- 1 serving Optional mushy peas
- 1 serving Optional tartar sauce
Directions
Step 1
Peel the Russet potatoes and cut them into thick strips (approximately 1/2-inch wide). Rinse the chips in cold water to remove excess starch, then pat them dry with a kitchen towel.
Step 2
Heat the cooking oil in a large, deep pot or a deep fryer to 130°C (265°F). Fry the potato chips in small batches for about 5-6 minutes. They should be pale and softened but not browned. Remove the chips with a slotted spoon and drain them on paper towels. Set aside.
Step 3
Preheat the oil to 180°C (350°F) for the second frying of the chips, and also prepare for frying the fish.
Step 4
In a large mixing bowl, combine the flour, cornstarch, baking powder, and 1 teaspoon of salt. Gradually whisk in the chilled sparkling water until you achieve a smooth batter consistency. Be careful not to overmix – some lumps are fine.
Step 5
Pat the cod fillets dry with paper towels and lightly season them on both sides with salt. Dust each piece in a thin layer of flour, shaking off any excess. This helps the batter adhere.
Step 6
Dip one cod fillet into the batter, ensuring it is fully coated. Immediately and carefully lower it into the hot oil. Repeat for the other fillets, frying in batches to avoid crowding the pot. Fry for 6-8 minutes or until the fish is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 7
While frying the fish, refry the chips in the 180°C (350°F) oil for 2-3 minutes or until golden and crisp. Drain on paper towels and season immediately with the remaining salt.
Step 8
Serve the fish and chips hot with lemon wedges, malt vinegar, and optional mushy peas or tartar sauce on the side.
Nutrition Facts
| Serving size | (3598.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 14391.5 |
| Total Fat 1434.0g | 0% |
| Saturated Fat 103.6g | 0% |
| Cholesterol 349mg | 0% |
| Sodium 4921.9mg | 0% |
| Total Carbohydrate 325.5g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 12.9g | |
| Protein 188.9g | 0% |
| Vitamin D 320IU | 0% |
| Calcium 300.0mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 7620.6mg | 0% |
Source of Calories