Fish and Chips

Recipe & Instructions (US Units)

Ingredients:

• For the Fish:
  • 1.5 lbs firm white fish fillets (cod, haddock), cut into 4 portions
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup cold beer (lager or pale ale) or sparkling water
  • Vegetable oil for deep frying (about 6-8 cups)
• For the Chips (Fries):
  • 4 large russet potatoes, peeled and cut into thick sticks (1/2 inch)
  • Salt to taste
• For Serving:
  • Malt vinegar
  • Salt
  • Optional: Mushy peas, Tartar sauce

Instructions:

1. Prepare Chips: Rinse cut potatoes in cold water and pat thoroughly dry. Heat oil in a deep fryer or large, heavy-bottomed pot to 300°F (150°C). Fry potatoes in batches for 5-7 minutes until soft but not browned (par-cooking). Remove with a slotted spoon and drain on paper towels or a wire rack.
2. Prepare Batter: In a bowl, whisk together 1 cup flour, baking powder, and 1/2 tsp salt. Gradually whisk in the cold beer or sparkling water until you have a smooth, thick batter (like pancake batter). Let it rest for 15-20 minutes.
3. Fry Fish: Increase oil temperature to 375°F (190°C). Pat fish fillets completely dry. Dust each fillet lightly with flour, shaking off excess. Dip floured fish into the batter, ensuring it's fully coated. Carefully lower battered fish into the hot oil, one or two pieces at a time. Fry for 5-8 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on a wire rack.
4. Finish Chips: While the fish rests, return the par-cooked chips to the 375°F (190°C) oil. Fry for another 2-4 minutes until golden brown and crispy. Remove, drain, and sprinkle immediately with salt.
5. Serve: Serve hot fish and chips immediately. Offer malt vinegar and extra salt on the side. Serve with optional mushy peas or tartar sauce.

What Makes It Special:

Fish and chips is the quintessential British takeaway dish. The magic lies in the contrast between the crispy, light batter encasing moist, flaky white fish and the fluffy-on-the-inside, crisp-on-the-outside thick-cut chips. Generously doused with salt and malt vinegar, it's a simple yet deeply satisfying comfort food experience, enjoyed across the UK for generations.