Fish and Chips (Classic British Seafood Recipe)

Beer-battered fried fish served with thick-cut fries and tartar sauce.

Ingredients (Serves 2–4)

For the Fish:

• 400–500 g white fish fillets (cod, haddock, or pollock)

• 100 g all-purpose flour (for coating)

• 120 g all-purpose flour (for batter)

• 1 tsp baking powder

• 150 ml cold sparkling water

• Salt and freshly ground black pepper

• Vegetable oil, for deep frying

For the Chips:

• 4 large potatoes, peeled and cut into thick fries

• Vegetable oil, for frying

• Salt, to taste

Optional:

• Tartar sauce, malt vinegar, or mushy peas for serving

Preparation

1. Prepare the chips:

   • Rinse potato slices in cold water to remove excess starch.

   • Pat dry thoroughly.

   • Heat oil to 160°C (320°F) and fry potatoes for 4–5 minutes until soft but not browned. Remove and drain.

2. Make the batter:

   • Mix 120 g flour, baking powder, salt, and pepper.

   • Gradually whisk in cold sparkling water until smooth.

3. Prepare the fish:

   • Lightly coat fish fillets in 100 g flour.

   • Dip into batter, letting excess drip off.

4. Fry the fish:

   • Heat oil to 180°C (350°F).

   • Fry battered fish until golden and crispy, about 4–5 minutes. Drain on paper towels.

5. Finish the chips:

   • Increase oil temperature to 180°C (350°F) and fry potatoes again until golden and crispy. Drain and season with salt.

6. Serve:

   • Serve hot with fish, chips, and optional tartar sauce, malt vinegar, or mushy peas.

Serving Suggestions

• Traditional British side: mushy peas or tartar sauce.

• Pair with a cold beer or sparkling lemonade for an authentic experience.

Cooking Tips

• Double-fry the chips for extra crispiness.

• Keep batter cold for a lighter, crunchier coating.

• Fry fish in batches to maintain oil temperature and prevent sogginess.