Fish And Chips
This recipe guides you through crafting a classic British takeaway experience at home. It features tender, flaky fish enveloped in a remarkably crispy beer batter, perfectly complemented by golden, twice-fried potato chips. Emphasizing precise oil temperature and proper preparation, this dish promises a satisfyingly crispy and flavorful result for a hearty meal.
Equipment
- 1 Deep fryer or large heavy-bottomed pot Such as a Dutch oven, for safe deep-frying.
- 1 Deep-Fry Thermometer Essential for accurate oil temperature control.
- 1 Slotted Spoon or Spider For safely handling food in hot oil.
- 1 Wire Rack with Baking Sheet For draining excess oil and maintaining crispness.
- 2 Large Mixing Bowls For preparing batter and soaking potatoes.
Ingredients
Main
- 4 medium potatoes I used a mix of yukon gold and russet
- 4 medium fish fillets cod haddock and albacore work well
- 1/2 cup + 2 tablespoons flour
- 2 tablespoons cornstarch
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- vegetable oil for frying
- 1/4 teaspoon baking powder
- 1/2 cup very cold beer you may need a little more
Instructions
- Prepare potatoes: Wash, peel (if desired), and cut potatoes into uniform chip size (e.g., 1/2-inch thick). Submerge in a bowl of cold water for at least 30 minutes to remove excess starch, then drain and pat thoroughly dry with paper towels.
- Preheat oil: Fill a large, heavy-bottomed pot or deep-fryer with vegetable oil to a depth of 3-4 inches. Heat the oil to 325°F (160°C).
- First fry chips: Fry the potatoes in batches, ensuring not to overcrowd the pot. Cook for 5-7 minutes, or until tender but not browned. Remove with a slotted spoon and transfer to a wire rack to drain. Increase oil temperature to 375°F (190°C).
- Prepare fish batter: In a large bowl, whisk together 1/2 cup flour, cornstarch, paprika, onion powder, and baking powder. Gradually whisk in the very cold beer until a smooth, pancake-like batter forms. Do not overmix.
- Prepare fish: Pat fish fillets dry with paper towels. Lightly season both sides with salt and pepper.
- Batter fish: Dredge each fish fillet in the remaining 2 tablespoons of dry flour, shaking off any excess. Then, dip into the prepared beer batter, ensuring it is fully coated.
- Fry fish: Carefully lower one or two battered fish fillets into the hot oil (375°F/190°C). Fry for 5-7 minutes, turning once, until golden brown and the fish is cooked through and flaky. Remove and place on a clean wire rack to drain.
- Second fry chips: Once the fish is fried, return the pre-fried potatoes to the 375°F (190°C) oil. Fry for another 2-4 minutes until deeply golden brown and wonderfully crispy.
- Drain and season: Transfer the hot, crispy chips to a fresh wire rack. Immediately season both the fish and chips generously with fine sea salt.
- Serve: Serve hot with traditional accompaniments such as malt vinegar, tartar sauce, and lemon wedges.
Notes
Oil temperature is paramount for perfect results. Maintain 325°F (160°C) for the first fry of chips and 375°F (190°C) for the second fry and fish. Soaking cut potatoes in cold water removes excess starch, leading to crispier chips. Always pat them thoroughly dry before frying to prevent oil splattering. For the batter, use very cold beer; its chilliness and carbonation contribute to a light, airy, and exceptionally crispy crust. Do not overmix the batter to avoid gluten development. Always drain fried items on a wire rack immediately after cooking, and season them generously with fine salt while hot for optimal adhesion.