Fish and Chips
Fish and chips is a classic British dish featuring crispy battered white fish (like cod or haddock) deep-fried to golden perfection, served with thick-cut fried potatoes. The fish is coated in a light beer or sparkling water batter for extra crunch, while the chips are double-fried for a fluffy inside and crisp exterior. Traditionally served with malt vinegar, lemon, and tartar sauce.
Fish n Chips
Description
Fish and chips is a classic British dish featuring crispy battered white fish (like cod or haddock) deep-fried to golden perfection, served with thick-cut fried potatoes. The fish is coated in a light beer or sparkling water batter for extra crunch, while the chips are double-fried for a fluffy inside and crisp exterior. Traditionally served with malt vinegar, lemon, and tartar sauce.
For the fish
For the fish
optional for serving
Instructions
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Prepare the chips
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Peel the potatoes and cut them into thick chips (about 1 cm wide).
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Rinse in cold water to remove excess starch, then pat dry with paper towels.
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Heat oil in a deep fryer or large heavy pot to 160°C (320°F).
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Fry the chips for 4–5 minutes, until soft but not brown. Remove and drain.
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Increase oil temperature later to 190°C (375°F) for the second fry.
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Make the batter
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n a bowl, mix flour, baking powder, salt, and a pinch of pepper.
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Gradually whisk in cold sparkling water or beer until you get a smooth, thick batter (like heavy cream).
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Let it rest in the fridge for about 10 minutes.
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Fry the fish
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Pat the fish fillets dry with paper towels and season with salt and pepper.
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Lightly coat each fillet in flour (this helps the batter stick).
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Dip into the batter, letting excess drip off.
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Carefully place the fish in the 190°C (375°F) oil.
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Fry for 5–7 minutes, turning once, until golden brown and crisp.
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Remove and drain on paper towels.
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Finish the chips
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Return the chips to the hot oil and fry again for 2–3 minutes, until golden and crisp.
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Drain and season immediately with salt.
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 0.02kcal
- % Daily Value *
- Total Fat 0.04g1%
- Saturated Fat 0.06g1%
- Trans Fat 0.07g
- Cholesterol 0.04mg1%
- Sodium 0.05mg1%
- Potassium 0.03mg1%
- Total Carbohydrate 0.05g1%
- Dietary Fiber 0.04g1%
- Sugars 0.03g
- Protein 0.03g1%
- Vitamin D 0.02 IU
- Vitamin E 0.03 IU
- Thiamin 0.09 mg
- Riboflavin 0.05 mg
- Vitamin B12 0.03 mcg
- Iodine 0.05 mcg
- Magnesium 0.07 mg
- Zinc 0.07 mg
- Selenium 0.06 mcg
- Manganese 0.13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh fish:
- Choose firm, white fish fillets (like cod or haddock).
- Pat them dry before battering to prevent splattering.
- Handle hot oil carefully:
- Use a deep, heavy pot and fill only halfway with oil.
- Keep children and distractions away from the stove.
- Never add wet or dripping food directly into hot oil — it can cause splashes or burns.
- Monitor oil temperature:
- Keep oil around 160°C (320°F) for the first fry (chips) and 190°C (375°F) for the second fry and fish.
- Too low = soggy food; too high = burnt coating, raw inside.
- Work in small batches:
- Fry a few pieces at a time so the oil stays hot and food cooks evenly.
- Avoid cross-contamination:
- Use separate utensils for raw fish and cooked food.
- Wash hands and surfaces thoroughly after handling raw fish.
- Drain properly:
- Place fried food on a wire rack or paper towels to remove excess oil and keep crisp.
- Serve immediately:
- Fish and chips are best enjoyed hot and fresh to maintain their crunch.
