Description
This Classic Fish and Chips recipe features crispy beer-battered fish fillets paired with perfectly double-fried golden chips. The potatoes are soaked in ice water before frying to ensure maximum crispiness, while the fish is coated in a light, flavorful batter made with beer and aromatic spices. A traditional British favorite, this homemade version delivers restaurant-quality texture and taste using simple ingredients and straightforward frying techniques.
Ingredients
Scale
Fish and Batter
- 6 fish fillets (cod, pollock, tilapia, or your choice of white fish)
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 12 ounces beer or milk (ice cold)
Chips (Fries)
- 4 large Russet potatoes, peeled and sliced into large fingers (recommended use mandolin slicer)
- Vegetable oil for frying
- Salt, to taste
Instructions
- Soak the Potatoes: Place the peeled and sliced potatoes in a bowl of ice water and soak for 20-30 minutes. This step removes excess starch and helps achieve crispiness.
- Heat Oil for First Fry: Heat vegetable oil in a deep, heavy skillet or deep fryer to 330°F (165°C) to prepare for the initial frying of the potatoes.
- Dry the Potatoes: Drain the soaked potatoes thoroughly and dry them completely with a clean kitchen towel to avoid oil splattering during frying.
- First Fry Potatoes: Carefully fry about 1 cup of the potatoes at a time in the oil for approximately 2 minutes. They should be softened but not browned at this stage.
- Drain Potatoes: Remove the potatoes with a slotted strainer and drain them on paper towels to absorb excess oil.
- Repeat First Fry: Repeat the first frying process with the remaining potatoes until all are partially cooked.
- Increase Oil Temperature: Raise the oil temperature to 370°F (188°C) to prepare for frying the fish and finishing the chips.
- Prepare Batter: In a large bowl, mix together flour, baking powder, salt, onion powder, and garlic powder. Slowly add the ice-cold beer (or milk) and stir until smooth to form the batter.
- Coat the Fish: Lightly dust the fish fillets with some additional flour to help the batter adhere better.
- Batter the Fish: Dip the floured fish fillets into the batter, allowing any excess to drip off to avoid clumps.
- Fry the Fish: Carefully place the battered fish into the oil heated to 370°F and fry until golden and crispy, about 2-3 minutes per side depending on thickness.
- Drain Fish: Remove the cooked fish and drain on paper towels to eliminate excess oil.
- Finish the Chips: Return the pre-cooked potatoes to the hot oil at 370°F and fry until golden brown and crisp, about 4 minutes more.
- Drain Chips: Remove the chips and drain over paper towels before seasoning with salt to taste.
Notes
- Using ice-cold beer in the batter results in a lighter, crispier coating.
- Double frying the potatoes ensures they are crispy on the outside and fluffy inside.
- Maintain oil temperature carefully to avoid greasy or undercooked results.
- Russet potatoes are ideal for chips due to their high starch content.
- Drain food well on paper towels to keep them crispy and remove excess oil.
