Traditional Fish and Chips

Tags: #british #fish #fried #potatoes #comfort-food Serving: 4 portions Total time: 60 minutes

Crispy beer-battered fish with golden chips, a British pub classic.

Ingredients

• 800g white fish fillets, cut into portions
• 1kg russet potatoes, cut into chips
• 150g all-purpose flour
• 250ml cold beer
• 5g baking powder
• 3g salt
• Oil for deep frying
• 50g flour for dusting
• Malt vinegar for serving
• Lemon wedges for serving
• Mushy peas for serving

Steps

1. Cut potatoes into thick chips and rinse in cold water
2. Pat potatoes dry and fry at 160°C for 4 minutes
3. Remove chips and drain on paper towels
4. Make batter by whisking flour, baking powder, and salt
5. Gradually whisk in cold beer until smooth
6. Heat oil to 180°C in deep fryer or large pot
7. Dust fish fillets with flour
8. Dip fish in batter and let excess drip off
9. Fry fish for 4-5 minutes until golden and crispy
10. Remove fish and drain on paper towels
11. Fry chips again at 180°C for 2-3 minutes until golden
12. Season with salt immediately after frying
13. Serve fish and chips with malt vinegar and lemon

Notes

Double-frying the chips ensures they're crispy outside and fluffy inside. Keep oil temperature consistent for best results.