British Fish & Chips (Printable Version)

Tender battered white fish and crispy thick fries seasoned to perfection in a classic British style.

# Components:

→ Battered Fish

01 - 4 fillets white fish (cod or haddock), skinless and boneless, approximately 5.3 oz each
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 2 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water or beer
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil for deep frying

→ Chips

09 - 1.75 pounds russet or Maris Piper potatoes, peeled and cut into thick fries
10 - 1 teaspoon sea salt
11 - Sunflower or vegetable oil for frying

→ To Serve

12 - Malt vinegar or lemon wedges
13 - Tartar sauce (optional)
14 - Peas or mushy peas (optional)

# Method Steps:

01 - Soak the cut potatoes in cold water for 15 to 30 minutes; drain and dry thoroughly. Heat oil in a deep fryer or heavy pot to 300°F. Fry potatoes in batches for 4 to 5 minutes until tender but not colored. Drain on paper towels.
02 - Whisk together flour, cornstarch, baking powder, salt, and black pepper in a large bowl. Gradually add cold sparkling water or beer, whisking until the batter achieves a thick, smooth consistency that coats the back of a spoon.
03 - Increase the oil temperature to 375°F. Return the chips to the hot oil in batches and fry for 2 to 3 minutes until golden and crisp. Drain on paper towels and season with sea salt.
04 - Pat fish fillets dry and lightly dust with flour. Dip each fillet into the batter, allowing excess to drip off. Slowly lower the fillets into hot oil and fry for 5 to 7 minutes, turning once, until golden brown and crisp. Remove and drain on a wire rack or paper towels.
05 - Serve the battered fish hot alongside the chips. Accompany with malt vinegar or lemon wedges and optional tartar sauce or peas.

# Expert Advice:

01 -
  • The batter stays crispy hours after cooking—a secret that sounds impossible until you taste it.
  • Double-frying chips is a game-changer that gives you that perfect contrast every single time.
  • It's genuinely easier than it sounds once you nail the oil temperature.
02 -
  • Oil temperature is everything—get it wrong by even 10 degrees and you'll end up with either greasy batter or fish that's raw inside, so invest in a good thermometer.
  • Never skip patting things dry before they hit the oil; any water clinging to the fish or chips will cause splattering and prevent proper crisping.
  • Serve immediately or the chips will steam and lose their crunch within minutes.
03 -
  • If your batter seems to be absorbing oil rather than crisping, your oil is too cool; let it come back up to temperature between batches, no shortcuts.
  • Keep your sparkling water ice-cold right up until you use it—warm water changes the batter's behavior unpredictably.
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