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Cider-battered fish and chips Recipe

British · Main course · 45 min total

This classic British pub favorite gets a tangy twist with a light, crispy cider batter. The fish is flaky and tender, while the chips are golden and crunchy.

Ingredients

• 4 (6-ounce) cod or haddock fillets
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup hard cider (or sparkling apple cider)
• 1 large egg, separated
• 4 large russet potatoes, cut into 1/2-inch thick fries
• Vegetable oil, for frying
• Salt, for seasoning chips
• Malt vinegar and tartar sauce, for serving

Instructions

1. Place potato fries in a large bowl of cold water and soak for 30 minutes. Drain and pat dry thoroughly.
2. In a large pot or deep fryer, heat 2 inches of oil to 325°F (163°C). Working in batches, fry the potatoes for 4-5 minutes until pale and tender. Drain on paper towels and let cool. Increase oil temperature to 375°F (190°C).
3. In a large bowl, whisk together 1 cup flour, baking powder, salt, and pepper. In a separate bowl, mix cider and egg yolk. Pour wet ingredients into dry and whisk until smooth. In a clean bowl, beat egg white until stiff peaks form, then fold into batter.
4. Pat fish fillets dry. Dredge each fillet in remaining 1/2 cup flour, shaking off excess. Dip into batter, letting excess drip off.
5. Carefully lower battered fish into hot oil (375°F). Fry in batches for 5-6 minutes, turning once, until golden brown and cooked through. Drain on paper towels.
6. Re-fry the chips at 375°F for 2-3 minutes until crispy and golden. Drain and season with salt.
7. Serve fish and chips immediately with malt vinegar and tartar sauce.

Tips

• Use a deep-fry thermometer to maintain oil temperature.
• Substitute gluten-free flour blend for a gluten-free version.
• Leftover batter can be used to fry onion rings or mushrooms.

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