Crispy Fish and Chips
A delightful recipe for crispy fish and chips that brings the best flavors of a classic British comfort food right to your kitchen.
Ingredients
Fish
- 4 pieces white fish fillets Fresh cod or haddock recommended.
Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cold beer Use a lager or ale; tonic water is a substitute for non-alcoholic.
- Salt and pepper To taste.
Fries
- 4 large Russet potatoes Best choice for their starch content.
Oil for frying
- Peanut oil Preferred for its high smoke point.
Serving
- Tartar sauce Feel free to make your own.
Instructions
Preparation
- Preheat your oil in a deep fryer or a large pot to 350°F (175°C).
- Soak the cut potatoes in water for 30 minutes, then drain and pat dry.
Batter
- Mix flour, baking powder, salt, and pepper in a bowl.
- Gradually whisk in the cold beer until smooth.
Cooking
- Dip each fish fillet into the batter and shake off excess.
- Fry the fish for 5-7 minutes until golden brown, then drain on paper towels.
- Fry the potatoes in batches for about 4-6 minutes each until golden and crispy.
Serving
- Serve the fish and fries hot with tartar sauce.
Notes
For extra crispiness, give the fries a second fry after cooling for 3-5 minutes. Store leftovers in an airtight container in the fridge for up to 2 days.