Classic Battered Fish and Chips
Indulge in the timeless comfort of "Classic Battered Fish and Chips," a recipe that brings the iconic British dish to your table with authentic flavors and textures. Perfectly seasoned cod fillets are coated in a light, crispy batter made from a blend of flour, cornstarch, baking powder, and chilled sparkling water, achieving an irresistibly golden crunch. Paired with thick-cut, double-fried russet potato chips, this recipe ensures a balance of fluffy interiors and crispy exteriors. Finished with a sprinkle of sea salt, a splash of malt vinegar, and a fresh wedge of lemon, this dish is an unforgettable treat. With detailed instructions for creating restaurant-quality results at home, this recipe is your go-to for traditional fish and chips perfection!
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Recipe Information
Ingredients
- 4 pieces Cod fillets
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 10 grams Baking powder
- 5 grams Salt
- 250 milliliters Chilled sparkling water
- 1 medium Lemon
- 4 large Russet potatoes
- 1.5 liters Vegetable oil
- 50 milliliters Malt vinegar
- 5 grams Pepper (optional)
Instructions
Peel the russet potatoes and cut them into thick, even-sized chips approximately 1 centimeter wide.
Place the cut chips in cold water to remove excess starch and pat them dry using a clean towel.
In a heavy-based deep pan or deep fryer, heat the vegetable oil to 130°C (265°F).
Deep-fry the chips in batches for about 5-7 minutes until they are soft but not browned. Remove and set aside.
Mix flour, cornstarch, baking powder, and salt in a large bowl. Gradually whisk in the chilled sparkling water until the batter is smooth and thick enough to coat the back of a spoon.
Preheat the oil again, this time to 180°C (355°F).
Season the cod fillets with salt and pepper, if desired, and then dredge each fillet in additional flour to coat lightly.
Dip the floured fillets into the prepared batter, allowing any excess to drip off, then carefully lower them into the hot oil.
Fry the fish in batches for about 4-5 minutes, turning once, until golden brown and crispy. Drain the fish on a wire rack or paper towel-lined plate.
Increase the oil temperature slightly if necessary, to ensure it's hot, and then fry the pre-cooked chips again for 2-3 minutes until golden brown and crispy.
Drain the chips on a towel-lined plate and sprinkle with salt to taste.
Serve the battered fish with crispy chips immediately, alongside wedges of lemon and a splash of malt vinegar.
Nutrition Facts
Calories |
14138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1333.3 g | 1709% | |
| Saturated Fat | 190.5 g | 952% | |
| Polyunsaturated Fat | 852.2 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 15.9 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 355 mg | 27% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 10350 mg | 220% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
