How to Make Traditional Fish and Chips

Traditional Fish and Chips Recipe

Traditional fish and chips is a beloved classic that combines crispy, golden battered fish with perfectly fried, fluffy chips. This recipe brings the authentic flavors of a British favorite straight to your kitchen, perfect for a satisfying meal any time.

Ingredients

For the Fish:

• 1 ½ lbs (700g) white fish fillets (cod, haddock, or pollock)
• 1 cup all-purpose flour (plus extra for coating)
• 1 teaspoon baking powder
• 1 cup cold sparkling water
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Vegetable oil (for frying)

For the Chips:

• 4 large potatoes (peeled and cut into thick strips)
• Salt (to taste)
• Vegetable oil (for frying)

For Serving:

• Malt vinegar or tartar sauce
• Lemon wedges
• Fresh parsley (optional)

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Instructions

Preparing the Chips:

1. Rinse the potato strips under cold water to remove excess starch.
2. Pat them dry with a clean towel.
3. Heat vegetable oil in a deep fryer or large pot to 325°F (160°C).
4. Fry the potatoes in batches for 3-4 minutes until lightly golden but not fully cooked. Remove and set aside.

Preparing the Batter and Fish:

1. In a bowl, whisk together the flour, baking powder, salt, and garlic powder.
2. Gradually add the cold sparkling water, whisking until smooth and thick.
3. Lightly coat the fish fillets in plain flour, shaking off excess.
4. Dip the floured fish into the batter, ensuring it's evenly coated.

Frying the Fish and Chips:

1. Heat the oil to 350°F (175°C).
2. Fry the battered fish in batches for 5-7 minutes until golden brown and crispy. Remove and drain on paper towels.
3. Increase the oil temperature to 375°F (190°C) and fry the pre-cooked chips for an additional 2-3 minutes until golden and crispy.

Serving:

• Arrange the crispy fish and chips on a plate or serving board.
• Serve hot with malt vinegar, tartar sauce, lemon wedges, and a sprinkle of parsley if desired.