Classic Fish and Chips
Dive into the irresistible crunch of Classic Fish and Chips, a beloved British pub favorite you can recreate at home. This recipe features tender cod or haddock filets enveloped in a light, beer-battered coating, fried to golden perfection for a satisfying, crispy texture. Served alongside thick-cut, double-fried russet potato chips that are delightfully crispy on the outside and fluffy inside, this dish is the epitome of comfort food. With a prep time of only 20 minutes and an authentic blend of flavors from the ice-cold lager batter and a dash of black pepper, it's ideal for weeknight dinners or casual gatherings. Finish your plate with a squeeze of fresh lemon and a dollop of tartar sauce for that authentic seaside touch. Perfect for satisfying your cravings for homemade fast food, this fish and chips recipe is irresistible from the first crunchy bite.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Cod or haddock filets
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1.5 cups Cold beer (lager or pale ale)
- 0.5 cup Ice-cold water
- 4 large Russet potatoes
- 8 cups (for frying) Vegetable oil or canola oil
- 0.5 cup Cornstarch
- for serving (optional) Tartar sauce
- for serving Lemon wedges
Instructions
Peel and cut the potatoes into thick wedges for chips (approximately 1/2-inch wide). Place them in a bowl of cold water and let soak for 30 minutes to release excess starch.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C) for the first frying of the chips.
Drain and pat the potato wedges dry with a clean kitchen towel. Fry them in batches for 4-5 minutes until lightly golden and tender but not fully crisp. Remove them with a slotted spoon and place on a tray lined with paper towels to drain.
Increase the oil temperature to 375°F (190°C) for the second frying.
In a large mixing bowl, whisk together 1 1/2 cups of flour, baking powder, 1 teaspoon of salt, and black pepper. Gradually pour in the beer and ice-cold water, whisking until smooth. The batter should have a thick consistency.
Lightly coat the fish filets with the remaining 1/2 cup of flour, shaking off any excess. This helps the batter adhere to the fish.
Dip each filet into the batter, making sure it's completely coated, then carefully lower into the hot oil. Fry 2 pieces at a time for 5-7 minutes, or until the batter is golden brown and crispy. Repeat with the remaining fish filets.
To make the chips crisp, fry the pre-cooked potato wedges a second time in the 375°F (190°C) oil for 2-3 minutes until golden and crispy. Drain on paper towels and immediately season with the remaining salt.
Serve the hot fish and chips on a plate or in newspaper wrapping for a classic presentation. Accompany with tartar sauce and lemon wedges if desired.
Nutrition Facts
Calories |
4982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.1 g | 610% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 2134 mg | 45% | |
*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.
