Fish and Chips - English style
Golden, crispy battered fish paired with thick, twice-fried chips for a classic British meal. Serve with tartar sauce, malt vinegar, or a lemon wedge for authentic flavor!
Equipment
- Deep fryer
Ingredients
For the Fish
- 2 White Fish Fillets 6-8 Oz (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 tsp Baking Powder
- ¼ tsp salt
- ¼ tsp Paprika
- ½ cup Cold Beer (or sparkling water)
- Oil (vegetable or canola) for frying
For the Chips
- 2 Russet Potatoes medium sized
- 2-3 cups Oil for frying
- salt to taste
Optional Tartar Sauce
- ¼ cup Mayonnaise
- 1 tbsp Pickles Finely chopped
- 1 tsp Lemon juice
- ½ tsp Capers (optional) chopped
Instructions
Prepare the Chips
- Peel (if desired) and cut the potatoes into thick strips.
- Soak the potato strips in cold water for at least 20 minutes to remove excess starch.
- Pat dry thoroughly with a kitchen towel.
- Heat oil to 325°F (165°C) in a deep fryer or deep skillet.
- Fry potatoes in batches for 3-4 minutes until pale but cooked through. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C).
- Fry the chips again for 2-3 minutes until golden and crispy. Drain and sprinkle with salt.
Prepare the Fish
- Mix flour, baking powder, salt, and paprika in a bowl. Gradually whisk in the beer until you have a smooth batter.
- Pat fish fillets dry and coat lightly with a bit of flour (to help the batter stick).
- Heat oil in a deep fryer or skillet to 375°F (190°C).
- Dip each fillet in the batter, letting the excess drip off, and carefully lower into the hot oil.
- Fry for 4-5 minutes per side until golden brown and crisp. Remove and drain on paper towels.
Make the Tartar Sauce (Optional)
- Mix mayonnaise, pickles, lemon juice, and capers in a small bowl. Chill until ready to serve.
Notes
Assembly
- Serve the hot fish fillets with the crispy chips on the side. Add tartar sauce, malt vinegar, or a wedge of lemon for extra flavor.