Classic Fish and Chips

Prep: 20 mins Preparation time

Cook: 25 mins Cooking time

Total: 45 mins Total time

Description

A beloved British takeaway classic, Fish and Chips features crispy battered white fish served with chunky fries. It’s best enjoyed hot with a splash of malt vinegar and a side of mushy peas.

Equipment

• Deep fryer or deep saucepan
• Slotted spoon
• Mixing bowls
• Whisk
• Peeler and knife
• Paper towels

Ingredients

• 4 Cod fillets (or haddock)
• 4 Large potatoes
• 1 cup All-purpose flour
• 1 tsp Baking powder
• 1 cup Cold sparkling water
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Vinegar (optional)
• 1/2 tsp Cornstarch (for dredging)
• For Frying Vegetable oil
• to serve Lemon wedges, malt vinegar

Instructions

1. Peel and cut potatoes into thick chips. Soak in cold water for 30 minutes (if time allows), then drain and pat dry.
2. Heat oil to 130°C (265°F). Fry the chips for 5–6 minutes until pale and tender. Remove and drain on paper towels.
3. In a bowl, mix flour, baking powder, salt, and pepper. Whisk in cold sparkling water until smooth. Let rest 10 minutes.
4. Increase oil temperature to 180°C (350°F).
5. Pat fish dry, lightly coat in cornstarch, then dip into batter. Fry 1–2 fillets at a time until golden and crispy (about 5–7 minutes). Drain on paper towels.
6. Return chips to hot oil and fry a second time until golden and crisp, about 3–4 minutes.
7. Serve fish and chips hot with lemon wedges, malt vinegar, and optional mushy peas.