Classic British Fish and Chips
Transport your taste buds to the charming streets of a seaside British town with this 'Classic British Fish and Chips' recipe, a quintessential comfort food that’s perfect for any occasion. Featuring tender, flakey white fish fillets like cod or haddock, encased in a light and crispy batter made with fizzing club soda, this recipe delivers authentic pub-style flavor right at home. The thick-cut russet potato chips are double-fried for irresistible crunch and golden perfection, creating the ultimate pairing with the battered fish. Serve your masterpiece hot with a splash of tangy malt vinegar or a squeeze of fresh lemon for a timeless, crowd-pleasing dish that’s easy to prepare in under an hour. Perfect for fans of traditional British cuisine, this recipe captures the crisp textures and bold flavors you crave.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod or haddock)
- 200 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 300 milliliters club soda
- 2 liters vegetable oil for frying
- 4 pieces large russet potatoes
- malt vinegar (optional)
- lemon wedges (optional)
Instructions
Peel the potatoes and cut them into thick chips, about 1.5 cm thick. Rinse under cold water to remove excess starch.
In a large pot or deep fryer, heat the vegetable oil to 180°C (356°F).
Blanch the chips: Fry the potatoes in batches until soft but not colored, about 5-6 minutes. Remove and drain on paper towels.
In a large bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
Pour the club soda into the dry mixture gradually, stirring to form a smooth batter. The consistency should be thick enough to coat the back of a spoon.
Pat the fish fillets dry with paper towels, lightly season with salt and pepper, then dust with a little flour to help the batter stick.
Dip the floured fish fillets into the batter, ensuring they are fully coated.
Carefully lower the battered fish into the oil and fry until golden brown and cooked through, about 6-8 minutes. Cook in batches if necessary. Remove and drain on paper towels.
Once all the fish is cooked, increase the oil temperature to 190°C (374°F) and fry the chips again until golden and crispy, about 3-4 minutes.
Serve the fish and chips immediately, optionally seasoned with more salt, with malt vinegar and lemon wedges on the side.
Nutrition Facts
Calories |
18392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2005.4 g | 2571% | |
| Saturated Fat | 286.6 g | 1433% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 0.5 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 103 mg | 8% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2687 mg | 57% | |
*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.
