Posted by Fish and chips is a classic dish made with crispy fried fish and golden fries. This version is easy to make at home using fresh ingredients. Perfect for a family meal, weekend treat, or anytime comfort food.
Ingredients
For the Fish:
- 4 white fish fillets (like cod, haddock, or tilapia)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water (or cold club soda)
- Oil for frying (vegetable or canola oil)
For the Chips (Fries):
- 3–4 large potatoes, peeled and cut into thick sticks
- Salt, to taste
- Oil for frying
Instructions
Step 1: Prepare the Potatoes
- Wash, peel, and cut the potatoes into thick fries.
- Soak them in cold water for 30 minutes (helps them get crispy).
- Drain and pat dry with a clean towel.
Step 2: Make the Batter
- In a mixing bowl, whisk together 1 cup flour, baking powder, salt, and pepper.
- Slowly add cold sparkling water and stir until smooth and thick.
- Let the batter rest for 5–10 minutes.
Step 3: Heat the Oil
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Make sure there’s enough oil to cover the fish and fries.
Step 4: Fry the Potatoes (First Time)
- Fry the potato sticks in batches for 3–4 minutes until soft but not browned.
- Remove and let them drain on paper towels.
Step 5: Cook the Fish
- Pat the fish fillets dry and lightly coat them with flour.
- Dip each fillet into the batter, let excess drip off, then place gently into hot oil.
- Fry 4–6 minutes or until golden brown and crispy. Remove and drain on paper towels.
Step 6: Fry the Chips Again
- Increase oil temperature to 375°F (190°C).
- Fry the chips again for 2–3 minutes until golden and crispy.
- Drain on paper towels and season with salt.
Step 7: Serve
Serve hot fish and chips with lemon wedges, tartar sauce, or malt vinegar.
Tips & Tricks
- Crispy Chips: Double-frying makes the chips crispy outside and soft inside.
- Cold Batter: Keep the batter cold for a light, crispy coating.
- Oil Temperature: Use a thermometer if possible for perfect frying results.
Storage
Fish and chips are best fresh, but leftovers can be stored in the fridge for 1 day. Reheat in the oven or air fryer to bring back the crispiness.
Fish and Chips
Crispy golden fish fillets with thick-cut fries. A simple homemade version of the British classic.
Total Time: 45–50 minutes
Serves: 4
Ingredients
- 4 white fish fillets
- 1 cup flour (plus extra for dusting)
- 1 tsp baking powder
- Salt & pepper
- 1 cup cold sparkling water
- 3–4 potatoes, cut into thick fries
- Oil for frying
Instructions
- Soak and dry potatoes.
- Mix flour, baking powder, salt, pepper + cold water for batter.
- Heat oil to 350°F (175°C).
- Fry potatoes 3–4 mins, remove.
- Dust fish with flour, dip in batter, fry 4–6 mins until golden.
- Raise oil temp to 375°F (190°C), fry chips again 2–3 mins.
- Serve hot with sauce or lemon.
Notes
- Double-frying gives chips their classic crisp.
- Keep batter cold for the crunchiest fish.
