Fish and Chips Recipe
Dive into a quintessential British culinary experience with our Classic Fish and Chips Recipe— a harmonious composition of crispy golden-brown fish fillets and perfectly seasoned potato fries. This timeless dish encapsulates the essence of seaside indulgence, delivering a symphony of textures and flavors that delight the senses.
At the heart of this culinary masterpiece lies a succulent white fish fillet, encased in a light and airy batter that crisps to perfection upon frying. The exterior boasts a golden hue that promises a satisfying crunch, revealing tender, flaky fish within. The careful balance of textures is further elevated by a side of thick-cut potato fries, flawlessly cooked to a golden crispness.
Fish and Chips Recipe
Perfect for a family dinner or a casual gathering with friends, this Classic Fish and Chips recipe is a timeless crowd-pleaser. Recreate the charm of a British chippy in your own kitchen and savor the delight of this beloved culinary tradition.
Equipment
- Deep fryer or large, deep pan for frying
- Slotted spoon or tongs for removing the fish and chips from the oil
- Paper towels for draining excess oil
- Baking sheet with a wire rack for keeping the fish and chips warm in the oven
Ingredients
For the Fish:
- 1 lb white fish fillets such as cod or haddock
- 1 cup all-purpose flour
- 1 cup beer preferably a light ale
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil for frying
For the Chips:
- 4 large potatoes peeled and cut into thick strips
- Vegetable oil for frying
- Salt to taste
For Serving:
- Malt vinegar
- Tartar sauce
Instructions
1. Prepare the Fish:
- In a mixing bowl, combine the flour, baking powder, and salt.
- Gradually whisk in the beer until you have a smooth batter.
- Let the batter rest for about 15-20 minutes.
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Heat the vegetable oil in the deep fryer or pan to 350°F (180°C).
2. Coat and Fry the Fish:
- Dip each fish fillet into the batter, ensuring it is evenly coated.
- Carefully lower the battered fish into the hot oil, frying 2-3 minutes per side or until golden brown and crispy.
- Remove the fish from the oil using a slotted spoon or tongs, allowing excess oil to drain. Place on the wire rack.
3. Prepare the Chips:
- In batches, fry the potato strips in the hot oil until golden brown and crispy.
- Remove the chips from the oil using a slotted spoon, allowing excess oil to drain. Place on the wire rack.
- Season the chips with salt while they are still hot.
4. Keep Warm in the Oven:
- Preheat the oven to a low temperature (around 200°F or 95°C).
- Place the wire rack with the fried fish and chips on a baking sheet and keep them warm in the oven while preparing the remaining batches.
5. Serve:
- Serve the fish and chips hot with malt vinegar and tartar sauce on the side.
- Garnish with fresh lemon wedges, if desired.
Notes
Enjoy your homemade classic fish and chips!
