Never Fail Fish Chips
Experience the ultimate comfort food with "Never Fail Fish Chips," a foolproof recipe for perfectly crispy and golden fish paired with irresistibly crunchy fries. This traditional English-inspired dish features tender white fish fillets like cod, haddock, or pollock coated in a light, bubbly batter made with ice-cold sparkling water for unmatched crispiness. The double-fried russet potatoes ensure your chips are delectably crunchy on the outside and fluffy on the inside, seasoned with a sprinkle of paprika for a flavorful twist. With easy-to-follow steps and a short prep time, this recipe is your go-to for creating restaurant-quality fish and chips at home. Serve it up with freshly sliced lemon wedges and a splash of vinegar for a tangy, authentic touch. Perfect for weeknight dinners or classic pub-style cravings, this "Never Fail" recipe is bound to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (cod, haddock, or pollock)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Ice-cold sparkling water
- 2 large Russet potatoes
- 4 cups Vegetable oil (for frying)
- 0.5 teaspoon Paprika
- 2 tablespoons Vinegar (optional, for serving)
- 4 pieces Lemon wedges (for serving)
Instructions
Peel the russet potatoes and cut them into thick strips for chips. Soak the potato strips in cold water for at least 15 minutes to remove excess starch.
Pat the potato strips dry with a paper towel and set them aside.
Meanwhile, pat the fish fillets dry with paper towels and lightly season them with salt and pepper. Set aside.
In a large mixing bowl, combine the flour, cornstarch, baking soda, salt, and black pepper. Gradually whisk in the ice-cold sparkling water until you have a smooth, thick batter. Be careful not to overmix.
Heat the vegetable oil in a large, deep skillet or a Dutch oven to 325°F (160°C) for the chips.
Fry the potato strips in batches for 2-3 minutes until they are pale and slightly softened but not browned. Remove them using a slotted spoon and drain them on a wire rack or paper towels. Increase the oil temperature to 375°F (190°C).
Dip each fish fillet into the batter, ensuring it is fully coated. Allow the excess batter to drip off before carefully lowering the fillets into the hot oil.
Fry the fish fillets for 4-5 minutes until they are crispy and golden brown. Remove them and place them on a rack or paper towels to drain any excess oil.
Return the par-fried potato strips to the hot oil and fry for an additional 2-3 minutes until they are golden and crispy. Remove and drain them on a rack or towels. Sprinkle with paprika and a pinch of salt while hot.
Serve the fish and chips immediately with a side of lemon wedges and a splash of vinegar, if desired. Enjoy!
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 33.9 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1462 mg | 31% | |
*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.
