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Fantastic British Fish and Chips: 5 Joyful Steps

British Fish and Chips
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Learn how to make classic British Fish and Chips at home. This recipe features perfectly battered fried fish and crispy homemade fries, served with a side of tartar sauce. It’s your chance to recreate this beloved pub favorite.

Ingredients

Scale
  • 2 large cod or haddock fillets (about 6-8 oz each)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold beer or sparkling water
  • 1 pound potatoes, peeled and cut into fries
  • Vegetable oil for frying
  • Salt and vinegar for serving
  • For Tartar Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped pickles
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard

Instructions

  1. Prepare the fries: If using fresh potatoes, peel them and cut them into 1/2-inch thick fries. Rinse the fries under cold water and pat them thoroughly dry with paper towels.
  2. Heat the oil: Pour vegetable oil into a deep fryer or a heavy-bottomed pot to a depth of about 3 inches. Heat the oil to 325°F (160°C).
  3. First fry for the fries: Fry the potatoes in batches until they are softened but not yet browned, about 5-7 minutes. Remove them from the oil and drain on paper towels. Let them cool.
  4. Prepare the batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold beer or sparkling water until you have a smooth batter. It should be thick enough to coat the back of a spoon.
  5. Prepare the tartar sauce: In a small bowl, combine mayonnaise, chopped pickles, parsley, lemon juice, and Dijon mustard. Stir well and set aside.
  6. Second fry for the fries: Increase the oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden brown and crispy, about 2-3 minutes. Remove from the oil and drain on paper towels. Season with salt.
  7. Fry the fish: Dip each fish fillet into the batter, ensuring it’s fully coated. Carefully place the battered fish into the hot oil (375°F/190°C). Fry for 5-7 minutes per side, or until the batter is golden brown and the fish is cooked through. Do not overcrowd the pot. Fry in batches if necessary.
  8. Drain and serve: Remove the fried fish from the oil and drain on paper towels. Season with salt and vinegar. Serve immediately with the crispy fries and tartar sauce.

Notes

  • Ensure your oil is at the correct temperature for crispy results.
  • Patting the fries very dry is crucial for crispiness.
  • Don’t over-mix the batter, as this can make it tough.
  • Serve immediately for the best texture.

Nutrition

Find it online: https://sundayflavor.com/british-fish-and-chips-recipe/