Crispy British-Style Fish and Chips
This delightful recipe for British-style fish and chips brings together crispy, golden-battered fish and perfectly fried chips. Ideal for a classic comfort meal, this dish offers a taste of nostalgia that's sure to impress. Tender cod or haddock fillets are enveloped in a light, airy batter, creating a delicious contrast with the fluffy, hand-cut fries. Whether enjoyed with a splash of malt vinegar or homemade tartar sauce, this dish captures the essence of traditional fish and chips and will transport you straight to a seaside fish-and-chip shop. Perfect for gatherings or cozy nights in, it's a beloved dish that promises to satisfy your cravings.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Vegetable oil
For deep frying
Russet potatoes
4 large (Peeled and cut into chips)
All-purpose flour
2 cups
Baking powder
1 tablespoon
Salt
1 teaspoon, plus more for seasoning
Fresh ground black pepper
1/2 teaspoon, plus more for seasoning
Large egg
1 (Lightly beaten)
Soda water
1 (12-ounce) can
Rice flour
1/2 cup (For dredging)
Cod or haddock fillets
2 (8-ounce) (Cut in half on an angle)
Malt vinegar
For serving
Mayonnaise
1 cup
Capers
1 tablespoon (Chopped)
Cornichon
1 tablespoon (Chopped)
Flat-leaf parsley
2 tablespoons (Finely chopped)
Lemon
1/2 (Juiced)
Hot sauce
1 dash
Instructions
1
Begin by heating 3 inches of vegetable oil in a deep fryer or a large, heavy pot over medium-high heat. Use a thermometer if you have one to monitor the oil temperature, aiming for about 350°F (175°C).
2
While the oil is heating, prepare the potatoes. Peel them and cut them into thick chips, roughly the size of your index finger for that authentic texture.
3
Carefully add the cut potatoes to the hot oil, frying them for 2 to 3 minutes until they are soft but not browned. Use a spider strainer or slotted spoon to remove the chips from the oil, letting the excess oil drain, then place them on a paper towel-lined platter to absorb any excess oil.
4
Once all chips are cooked in the first fry, increase the oil temperature slightly. Return the chips to the fryer in batches, frying them for an additional 4 to 5 minutes until they are crispy and golden brown. Drain the chips again on paper towels and season lightly with salt.
5
In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. Make a well in the center and add the beaten egg. Gradually pour in the soda water while whisking to create a smooth and thick batter.
6
On a separate plate, spread out the rice flour. Take the fish fillets, dredge them lightly in the rice flour, and then dip each fillet into the batter, allowing any excess to drip off.
7
Carefully submerge the battered fish into the hot oil, frying them for about 4 to 5 minutes or until they are crispy and golden. Remove the fish using a slotted spoon and allow them to drain on paper towels.
8
To make the tartar sauce, mix all sauce ingredients in a small bowl and chill in the refrigerator while you prepare the fish and chips.
9
Serve the fish and chips immediately, either plated or wrapped in newspaper cones, along with tartar sauce and malt vinegar on the side to elevate their flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy British-Style Fish and Chips.
Which types of fish are recommended?
You can use either cod or haddock fillets for this dish.
What kind of potatoes should be used for the chips?
The recipe calls for 4 large Russet potatoes.
How should the potatoes be cut?
The potatoes should be peeled and cut into thick chips roughly the size of your index finger.
What is the first step in the cooking process?
Begin by heating 3 inches of vegetable oil in a deep fryer or large pot to 350 degrees Fahrenheit.
How many times are the chips fried?
The chips are fried twice to ensure a soft interior and a crispy exterior.
What is the purpose of the first fry for the potatoes?
The first fry for 2 to 3 minutes makes the potatoes soft without browning them.
How long is the second fry for the chips?
The second fry takes 4 to 5 minutes until the chips are crispy and golden brown.
What are the dry ingredients for the fish batter?
The dry ingredients include all-purpose flour, baking powder, salt, and fresh ground black pepper.
How do you incorporate the egg into the batter?
Make a well in the center of the dry ingredients and add the lightly beaten egg.
What liquid is used to make the batter light and airy?
A 12-ounce can of soda water is whisked into the mixture.
What is the purpose of the rice flour?
Rice flour is used to lightly dredge the fish fillets before they are dipped into the batter.
How should the fish fillets be prepared before dredging?
The fish fillets should be cut in half on an angle.
How long should the battered fish be fried?
Fry the fish for about 4 to 5 minutes or until it is crispy and golden.
What ingredients are in the homemade tartar sauce?
The tartar sauce contains mayonnaise, capers, cornichons, flat-leaf parsley, lemon juice, and a dash of hot sauce.
When should the tartar sauce be prepared?
Prepare the sauce beforehand and let it chill in the refrigerator while you cook the fish and chips.
What is the recommended serving style for an authentic feel?
The dish can be served plated or wrapped in newspaper cones.
What condiments are suggested for serving?
The recipe suggests serving with homemade tartar sauce and malt vinegar.
What type of oil is best for this recipe?
Vegetable oil is recommended for deep frying.
How much fish is required for this recipe?
The recipe uses two 8-ounce fillets of cod or haddock.
What provides the lift in the batter?
One tablespoon of baking powder helps the batter become airy.
Should the chips be seasoned?
Yes, after the second fry, drain the chips on paper towels and season them lightly with salt.
What temperature should the oil reach?
The oil should be monitored with a thermometer to reach approximately 350 degrees Fahrenheit.
How do you ensure the batter is smooth?
Gradually pour in the soda water while whisking the flour and egg mixture.
How do you remove excess oil from the food?
Place the fried chips and fish on a paper towel-lined platter after removing them from the oil.
What tools are useful for removing food from the hot oil?
A spider strainer or a slotted spoon is ideal for removing items from the fryer.
How many cups of flour are needed for the batter?
You will need 2 cups of all-purpose flour.
How much mayonnaise is used in the tartar sauce?
The sauce requires 1 cup of mayonnaise.
What is the size of the soda water can?
The recipe uses one 12-ounce can of soda water.
Is this dish considered comfort food?
Yes, it is described as a classic comfort meal that captures the essence of traditional British cuisine.