Crispy Fish and Chips
Experience the ultimate pub favorite in your own kitchen with this Crispy Fish and Chips recipe, featuring perfectly golden fish and irresistibly crunchy fries. Using fresh cod or haddock fillets and a light, airy batter made with cold sparkling water, this recipe ensures a flawless, crispy coating every time. Paired with thick-cut Russet potatoes double-fried to golden perfection, this dish is a symphony of crunch and flavor. Simple seasonings like paprika and black pepper highlight the natural taste of the fish, while classic sides such as malt vinegar or creamy tartar sauce add a tangy finishing touch. Ready in under an hour, this crowd-pleasing comfort food is perfect for weeknight dinners or casual gatherings. Whether you’re seeking authentic British flavors or just craving something crispy and indulgent, this recipe will deliver every time.
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Recipe Information
Ingredients
- 4 pieces Cod or haddock fillets (skinless and boneless)
- 1.5 cups All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cold sparkling water
- 4 pieces Large Russet potatoes
- 6 cups Vegetable oil (for frying)
- Malt vinegar or tartar sauce (for serving)
Instructions
Peel the Russet potatoes and slice them into thick wedges or fries. Rinse the potatoes in cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel.
Heat the vegetable oil in a deep fryer or large, heavy pot to 325°F (165°C). Use a kitchen thermometer for accurate temperature control.
Carefully fry the potato slices in batches for 3-4 minutes until they are light golden but not browned. Remove using a slotted spoon and set aside on a paper towel-lined plate. Increase the oil temperature to 375°F (190°C) for the fish and final fry.
In a large bowl, mix the flour, cornstarch, baking powder, paprika, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
Pat the fish fillets dry with paper towels and lightly dust them with a small amount of flour. This helps the batter adhere better.
Dip one fish fillet at a time into the batter, ensuring it’s fully coated. Let any excess batter drip off before carefully lowering the fish into the hot oil. Fry 2-3 fillets at a time for 4-5 minutes or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Increase the oil temperature back to 375°F (190°C) and fry the pre-cooked potatoes for 2-3 minutes until crispy and golden brown. Remove and sprinkle with salt while hot.
Serve the crispy fish and chips immediately with a side of malt vinegar or tartar sauce for dipping.
Nutrition Facts
Calories |
3645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.9 g | 459% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 2.0 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2109 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.
