Perfect Fish Chips
Crispy, golden, and utterly indulgent, this Perfect Fish and Chips recipe brings the iconic British classic right to your kitchen. Featuring flaky, tender cod or haddock encased in a light and airy batter made with cold sparkling water, and paired with twice-fried russet potato chips for the ultimate crunch, this dish is sure to impress. The secret lies in the step-by-step preparation—soaking the potatoes to remove excess starch, chilling the fish for firmness, and double-frying for perfectly crispy results. Ideal for a hearty dinner, this restaurant-style dish is easy to master at home and perfect when served with tangy tartar sauce, malt vinegar, or a squeeze of fresh lemon. Whether you're craving a taste of the UK or just a satisfying meal, this fish and chips recipe delivers big on flavor and texture!
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) fresh cod or haddock fillets
- 1.5 cups all-purpose flour
- 0.25 cups cornstarch
- 2 teaspoons baking powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.25 cups sparkling water (cold)
- 4 large russet potatoes
- 8 cups vegetable oil (for frying)
Instructions
Peel the russet potatoes and cut them into thick, 1/4-inch slices, then into evenly sized chips (fries). Soak them in a bowl of cold water for at least 20 minutes to remove excess starch.
While the potatoes soak, pat the fish fillets dry with paper towels and set them aside in the refrigerator. This helps keep the fish firm before frying.
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold sparkling water while whisking, until the batter is smooth and slightly thick. Cover the bowl and refrigerate the batter for 15 minutes.
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 320°F (160°C). Drain and thoroughly dry the potatoes with a clean towel.
Working in batches, fry the potatoes for 3-4 minutes, or until they are lightly golden but not fully cooked. Remove them from the oil with a slotted spoon and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Dip each fish fillet into the batter, making sure it is fully coated, and then carefully lower it into the hot oil. Fry for 6-8 minutes, or until the batter is crispy and golden brown, and the fish is cooked through. Cook the fish in batches to avoid overcrowding.
Re-fry the chips in the same oil at 375°F (190°C) for 2-3 minutes, or until they are crispy and golden. Drain them on paper towels and lightly season with salt while still hot.
Serve the fish and chips immediately with your choice of tartar sauce, malt vinegar, or a squeeze of lemon. Enjoy!
Nutrition Facts
Calories |
18671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1898.5 g | 2434% | |
| Saturated Fat | 271.3 g | 1357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4977 mg | 216% | |
| Total Carbohydrate | 421.3 g | 153% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 14.3 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 290 mg | 22% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 8985 mg | 191% | |
*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.
