Print

Classic Fish & Chips

Classic Fish & Chips
Print Recipe

Classic Fish & Chips is a timeless comfort food featuring tender, flaky white fish coated in a light, crispy batter paired with golden double-fried fries. This recipe is simple, family-friendly, and easy to customize with various fish types, batters, and sides, delivering perfect texture and warm nostalgic flavors in every bite.

Ingredients

Scale

Fish and Batter

  • 4 white fish fillets (cod or haddock), about 6 ounces each
  • 1 cup all-purpose flour (or rice/chickpea flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, plus extra for seasoning
  • 1 cup cold beer or sparkling water
  • Freshly ground black pepper, to taste

Chips

  • 4 large starchy potatoes (Russet or sweet potatoes for variation)
  • Salt, to season

Frying

  • Vegetable or canola oil, for deep frying

Instructions

  1. Prepare the Potatoes: Peel and cut potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch, ensuring crispier chips.
  2. Make the Batter: In a bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add cold beer or sparkling water while whisking until you achieve a smooth, thick batter.
  3. Dry and Season the Fish: Pat the fish fillets dry with paper towels. Season lightly with salt and freshly ground black pepper to enhance natural flavors.
  4. Preheat the Oil: Heat vegetable or canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C) for optimal frying.
  5. Fry the Chips (First Fry): Drain and dry the potatoes thoroughly. Fry them in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  6. Fry the Fish: Dip each fillet into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 5-6 minutes until golden and crispy. Remove and drain on paper towels.
  7. Fry the Chips (Second Fry): Increase oil temperature to 375°F (190°C). Return the chips to the oil and fry again for 2-3 minutes until golden and crispy. Drain on paper towels.
  8. Drain and Serve: Immediately season fish and chips with salt. Serve hot with traditional garnishes such as lemon wedges, flaky sea salt, tartar sauce, and mushy peas or your favorite sides.

Notes

  • Keep the batter cold for a lighter, crunchier coating.
  • Double-frying the chips results in perfectly crispy exterior and fluffy interior.
  • Fry in small batches to avoid overcrowding and ensure even cooking.
  • Use fresh fish with firm texture for best results.
  • Drain fried items well on paper towels to remove excess oil.

Nutrition

Keywords: fish and chips, classic fish and chips, fried fish, battered fish, homemade chips, comfort food, British cuisine, gluten free fish and chips

Find it online: https://eazyum.com/classic-fish-chips/