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Fried Fish and Chips Recipe

British · Main course · 50 min total

Classic British pub-style fish and chips with a crispy, golden batter and fluffy chips. Perfect for a comforting homemade meal.

Ingredients

• 4 (6 oz each) cod or haddock fillets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold beer (lager or ale)
• 4 large potatoes (about 2 lbs), peeled and cut into 1/2-inch thick chips
• Vegetable oil for deep frying
• Salt for seasoning chips
• Lemon wedges and malt vinegar for serving

Instructions

1. 1. Soak the cut chips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly.
2. 2. In a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until smooth batter forms. Let rest for 10 minutes.
3. 3. Heat oil in a deep fryer or large pot to 325°F (160°C). Fry the chips in batches for 4-5 minutes until tender but not browned. Drain on paper towels and set aside.
4. 4. Increase oil temperature to 375°F (190°C). Pat fish fillets dry and season lightly with salt. Dip each fillet into the batter, allowing excess to drip off.
5. 5. Carefully place battered fish into hot oil, frying in batches without overcrowding. Cook for 5-6 minutes until golden brown and cooked through. Drain on paper towels.
6. 6. Return chips to the hot oil and fry for 2-3 minutes until crispy and golden. Drain and season with salt.
7. 7. Serve fish and chips immediately with lemon wedges and malt vinegar.

Tips

• For extra crispy batter, use very cold beer and keep the batter chilled.
• Double-frying the chips ensures a soft interior and crispy exterior.
• Leftover fish and chips can be reheated in a 400°F oven for 5-7 minutes.
• Substitute cod with haddock, pollock, or any firm white fish.

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