Classic Fish and Chips
Tags: #british #fish #fried #comfort-food #beer-batter
Serving: 4 portions
Total time: 1 hour
Crispy beer-battered fish with golden chips, the ultimate British comfort food.
Ingredients
- 800g white fish fillets (cod or haddock)
- 1kg russet potatoes
- 250g all-purpose flour
- 330ml cold beer
- 5g baking powder
- Oil for deep frying
- Mushy peas for serving
- Malt vinegar for serving
- Lemon wedges for serving
- Salt to taste
Steps
- Cut potatoes into thick chips and soak in cold water 30 minutes
- Pat fish fillets dry and season with salt
- Make batter by whisking flour, baking powder, and cold beer until smooth
- Heat oil to 160°C and fry chips in batches until pale
- Remove chips and increase oil temperature to 180°C
- Dip fish fillets in batter, letting excess drip off
- Fry fish 4-5 minutes until golden and crispy
- Return chips to oil for final fry until golden and crispy
- Drain on paper towels and season with salt immediately
- Serve hot with mushy peas, malt vinegar, and lemon wedges
Notes
Double-frying the chips creates the perfect crispy exterior and fluffy interior. Keep oil temperature consistent.