This classic British Fish and Chips recipe features perfectly golden, crispy battered fish with fluffy, tender fries. Served with malt vinegar, tartar sauce, and a wedge of lemon, it’s a delicious and authentic take on the traditional dish, perfect for satisfying your pub food cravings!
Ingredients:
For the fish:
1 lb white fish fillets (cod, haddock, or pollock)
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp paprika (optional)
1 cup cold beer (or sparkling water)
Oil for frying
Lemon wedges (for serving)
Malt vinegar (for serving)
For the chips (fries):
4 large russet potatoes, peeled and cut into thick fries
2 tbsp olive oil
Salt, to taste
Tartar sauce (for serving)
Instructions:
For the Chips:
Prepare the fries:
Preheat your oven to 400°F (200°C). Soak the potato fries in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly.
Bake the fries:
Toss the fries with olive oil and spread them on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Season with salt.
For the Fish:
Prepare the batter:
In a medium bowl, whisk together the flour, baking powder, salt, and paprika. Gradually whisk in the cold beer (or sparkling water) until you have a smooth batter.
Heat the oil:
Heat about 1 inch of oil in a deep frying pan or large skillet over medium-high heat until it reaches 350°F (175°C).
Fry the fish:
Pat the fish fillets dry with paper towels, then lightly dust them with flour. Dip the fish fillets into the batter, allowing any excess to drip off.
Carefully place the fish fillets in the hot oil and fry for 3-4 minutes per side, until golden and crispy. Remove the fish and drain on paper towels.
Serve:
Serve the crispy battered fish with the hot chips, tartar sauce, lemon wedges, and a drizzle of malt vinegar.
Helpful Tips:
For extra crispy chips, you can parboil the potatoes for 3-4 minutes before baking them.
Make sure the oil is hot enough before frying the fish to get that crispy coating.
