Fish and chips are a classic staple of English cuisine: crisp, golden-brown battered white fish served with hot, crunchy fries. Simple ingredients combine to make a comforting, flavorful meal that’s easy to prepare at home.
Table of Contents
- Step 1: How to make homemade french fries.
- Step 2: How to fry the perfect fish.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Fish and Chips Recipe
Step 1: How to make homemade french fries.
Homemade fries are unbeatable. You can bake or air-fry them, but for the crispiest result I prefer deep-frying in peanut oil.
Start by washing several russet potatoes and cutting them into long strips, leaving the skin on for extra texture. Place the cut potatoes in an ice bath for about 15 minutes to remove excess starch — this helps them crisp up when cooked.
Drain and pat the potatoes completely dry before frying; any remaining moisture can cause oil to splatter. If using a grill, heat a large dutch oven on the grates and fill it halfway with peanut oil. Heat the oil to 350°F (175°C) and maintain that temperature. If the oil drops too low you’ll end up with soggy, greasy fries.
Fry the potatoes for 5–7 minutes, or until they turn a nice golden brown. Remove them with a slotted spoon or spider and let them drain on a wire rack. While still hot, season with kosher salt to taste.
Dad’s Seasonings
Essential seasonings for grilling and frying.
Step 2: How to fry the perfect fish.
No fish and chips meal is complete without flaky white fish. Cod works wonderfully, but any firm white fish will do.
A light, bubbly batter gives the fish a crisp exterior. For convenience you can use a quality seasoned flour, or make your own. Combine seasoned flour (about 1 cup) with 1 teaspoon of baking powder and about one can of beer. Whisk until smooth to create a thick, airy batter.
Lightly coat each fillet in dry seasoned flour before dipping it into the batter, ensuring an even coating. Carefully lower the battered fillets into the oil heated to 350°F (175°C) and fry for 5–6 minutes, until the batter is a deep golden brown and the fish flakes easily with a fork.
Finish with a squeeze of fresh lemon and serve the fish and chips with malt vinegar and mushy peas or your preferred sides. Enjoy!
Frequently Asked Questions:
Yes. These recipes can be adapted for the oven or stovetop if you prefer not to deep-fry. The results will vary slightly from deep-frying, but you can still achieve tasty, satisfying results.
Similar Recipe Ideas:
Fish & Seafood
Crab Stuffed Salmon
Fish & Seafood
Butter Smoked Shrimp
Fish & Seafood
Chili Glazed Citrus Salmon
Fish & Seafood
Smoked Stuffed Shrimp
Printer Friendly Recipe
Pin
Fish and Chips
Ingredients
- 4 Cod filets
- 4 Russet potatoes
- 1/2 gallon Peanut oil
- 1 cup Seasoned flour
- 1 can Beer
- 1 tsp Baking powder
Instructions
-
Wash and cut russet potatoes into long strips and soak in an ice bath for 15 minutes to remove starch.
-
Drain and pat the potatoes completely dry.
-
Preheat oil in a large dutch oven or deep fryer to 350°F (175°C).
-
Fry the potatoes for 5–7 minutes until golden brown, then drain and season with kosher salt.
-
For the batter, mix seasoned flour with baking powder and beer; whisk until smooth and airy.
-
Dust the fish with dry seasoning, dip into the batter to coat, and carefully lower into hot oil.
-
Fry the fish for about 5–6 minutes until the batter is golden and the fish flakes easily. Serve immediately with lemon, malt vinegar, and peas.
Nutrition
Like this recipe? Rate and comment below!
Check out the Recipes Page for other tasty ideas!