Fish Fry and Chips
Dive into the classic, crispy indulgence of homemade Fish Fry and Chips, a comforting favorite that’s perfect for weeknight dinners or weekend treat meals. This recipe pairs flaky, golden-battered cod fillets with perfectly double-fried russet potato chips for the ultimate crispy texture. The secret lies in a tempura-style batter made with cold sparkling water, ensuring an airy, crunchy coating that locks in moisture. The fries are soaked to remove excess starch and double-fried for unmatched crispiness. Seasoned with paprika, garlic powder, and a pinch of salt, this dish delivers a satisfying mix of flavors in every bite. Serve it hot with fresh lemon wedges, tartar sauce, or a splash of malt vinegar for a quintessentially British-inspired feast. Ready in just under an hour, this Fish Fry and Chips recipe is an easy, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 pieces Cod fillets (or other white fish)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1.25 cups Cold sparkling water
- 4 pieces Russet potatoes
- 6 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges
Instructions
Peel the russet potatoes and cut them into thick batons (about 1/2-inch wide). Soak the potato pieces in a bowl of cold water for at least 15 minutes to remove excess starch.
While the potatoes soak, pat the cod fillets dry with paper towels. Season them lightly with 1 teaspoon of salt and a pinch of black pepper. Set aside in the refrigerator.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, 1 teaspoon of salt, black pepper, paprika, and garlic powder. Slowly pour in the cold sparkling water, whisking until the batter is smooth and lump-free. Cover the batter and refrigerate to keep it cold.
Heat the vegetable oil in a large, deep pot or fryer to 320°F (160°C). Drain the soaked potatoes and thoroughly pat them dry with a clean kitchen towel.
Carefully add the potato pieces to the hot oil in batches, frying for 4-5 minutes until they are soft but still pale in color. Remove them with a slotted spoon and set on a paper towel-lined baking sheet to drain. Increase the oil temperature to 375°F (190°C).
Remove the batter from the refrigerator. Dip each cod fillet into the batter, making sure it is evenly coated. Let any excess batter drip off before lowering the fish gently into the hot oil. Fry in batches for 5-6 minutes or until the batter is golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
Return the partially fried chips to the hot oil and fry again for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels. Sprinkle with a pinch of salt while still hot.
Plate the fried fish alongside a serving of chips. Garnish with lemon wedges and serve immediately. Optionally, accompany with tartar sauce or malt vinegar for dipping.
Nutrition Facts
Calories |
14048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1425.3 g | 1827% | |
| Saturated Fat | 203.7 g | 1018% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 5662 mg | 246% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 11.1 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 246 mg | 19% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7842 mg | 167% | |
*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.
