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