If you’re craving a comforting classic, look no further than this fish and chips recipe. This beloved British dish features tender, flaky fish wrapped in a crispy batter, served with perfectly fried chips. It’s a crowd-pleaser that’s easy to make at home. Whether for a casual dinner or a special occasion, this dish is sure to impress everyone at your table.
Ingredients
– 2 large potatoes (for chips)
– 2 fillets of firm white fish (like cod or haddock)
– 1 cup all-purpose flour
– 1 cup cold sparkling water
– 1 tsp baking powder
– Salt and pepper to taste
– Oil for frying (vegetable or canola)
– Lemon wedges for serving
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 20 minutes, with an additional cooking time of 15-20 minutes.
Nutritional Value
Each serving (2 fillets and chips) contains approximately 600 calories, 28g fat, 70g carbohydrates, and 30g protein. This information is based on one person’s serving.
Step-by-Step Cooking Process
- Peel and cut the potatoes into thick chips.
- Soak the chips in cold water for 30 minutes.
- Drain and pat the chips dry with a paper towel.
- In a bowl, mix flour, baking powder, salt, and pepper.
- Gradually add sparkling water to the flour mixture until smooth.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the chips in the hot oil for about 5-6 minutes until golden.
- Remove chips and drain on paper towels.
- Dip fish fillets in the batter, then fry in the same oil for 6-8 minutes.
- Serve hot with chips and lemon wedges.
Alternative Ingredients
You can substitute the white fish with salmon or tilapia. For a gluten-free option, use a gluten-free flour blend for the batter. Sweet potatoes can also be used for a healthier chip alternative.
Serving and Pairings
Fish and chips are best served with tartar sauce, malt vinegar, and a side of mushy peas. A crisp green salad or coleslaw also complements the dish beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best crispiness, or in an air fryer. Fish and chips can be frozen, but the texture may change upon reheating.
Cooking Mistakes
- Using old oil can result in soggy chips; always use fresh oil.
- Don’t overcrowd the pan when frying; it lowers oil temperature.
- Ensure the batter is cold for a crispier coating.
- Cut chips evenly for consistent cooking.
- Soaking chips is essential for removing excess starch.
Helpful Tips
- Use a thermometer to ensure oil is at the right temperature.
- For extra flavor, add herbs to the batter.
- Try lemon zest in the batter for a zesty kick.
- Double fry the chips for an extra crispy texture.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but ensure it is completely thawed and patted dry before battering and frying to prevent excess moisture.
What type of fish is best for fish and chips?
The best fish for this dish are firm, white fish like cod, haddock, or pollock. They hold up well during frying and have a mild flavor.
How can I make the chips extra crispy?
Soak the cut potatoes in cold water for at least 30 minutes, and consider double frying them: fry once at a lower temperature, then again at a higher temperature.
What can I serve with fish and chips?
Traditional accompaniments include tartar sauce, malt vinegar, and mushy peas. You can also add a side salad for freshness.
Is it possible to make a healthier version?
Yes, you can bake the fish and chips instead of frying them. Use a light spray of oil and bake at a high temperature until golden and crispy.
Conclusion
Fish and chips are a timeless classic that can be enjoyed by everyone. With this easy-to-follow recipe, you’ll bring a taste of the seaside to your table. Perfect for a comforting meal or a fun family dinner, this dish is sure to become a favorite!
Fish And Chips
Ingredients
- 2 large potatoes
- 2 fillets of firm white fish cod or haddock
- 1 cup all-purpose flour
- 1 cup cold sparkling water
- 1 tsp baking powder
- Salt and pepper to taste
- Oil for frying
- Lemon wedges for serving
Instructions
- Peel and cut the potatoes into thick chips.
- Soak the chips in cold water for 30 minutes.
- Drain and pat the chips dry with a paper towel.
- In a bowl, mix flour, baking powder, salt, and pepper.
- Gradually add sparkling water to the flour mixture until smooth.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the chips in the hot oil for about 5-6 minutes until golden.
- Remove chips and drain on paper towels.
- Dip fish fillets in the batter, then fry in the same oil for 6-8 minutes.
- Serve hot with chips and lemon wedges.
