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Fish n Chips

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.

Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Cooking Method:
Cuisine: , ,
Courses: , , , ,
Difficulty: Advanced
Cooking Temp: 220  C
Servings: 2
Estimated Cost: 6
Calories: 120
Best Season: Spring, Winter
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
  • 200 gm fish fillet (vatki)
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1 cup cold water (sparkling)
  • 300 ml oil (vegetable)
    • For the fish
  • 4 large potato
  • 300 ml vegetable oil
  • 1 tbsp salt
  • 2 tbsp pepper
    • optional for serving
  • 1 no. lemon wedges
  • 1 cup tartar sauce
Instructions
  1. 1
    Prepare the chips

    • Peel the potatoes and cut them into thick chips (about 1 cm wide).

    • Rinse in cold water to remove excess starch, then pat dry with paper towels.

    • Heat oil in a deep fryer or large heavy pot to 160°C (320°F).

    • Fry the chips for 4–5 minutes, until soft but not brown. Remove and drain.

    • Increase oil temperature later to 190°C (375°F) for the second fry.

  2. 2
    Make the batter

    • n a bowl, mix flour, baking powder, salt, and a pinch of pepper.

    • Gradually whisk in cold sparkling water or beer until you get a smooth, thick batter (like heavy cream).

    • Let it rest in the fridge for about 10 minutes.

  3. 3
    Fry the fish

    • Pat the fish fillets dry with paper towels and season with salt and pepper.

    • Lightly coat each fillet in flour (this helps the batter stick).

    • Dip into the batter, letting excess drip off.

    • Carefully place the fish in the 190°C (375°F) oil.

    • Fry for 5–7 minutes, turning once, until golden brown and crisp.

    • Remove and drain on paper towels.

  4. 4
    Finish the chips

    • Return the chips to the hot oil and fry again for 2–3 minutes, until golden and crisp.

    • Drain and season immediately with salt.

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
  1. Use fresh fish:
    • Choose firm, white fish fillets (like cod or haddock).
    • Pat them dry before battering to prevent splattering.
  2. 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.
  3. 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.
  4. Work in small batches:
    • Fry a few pieces at a time so the oil stays hot and food cooks evenly.
  5. Avoid cross-contamination:
    • Use separate utensils for raw fish and cooked food.
    • Wash hands and surfaces thoroughly after handling raw fish.
  6. Drain properly:
    • Place fried food on a wire rack or paper towels to remove excess oil and keep crisp.
  7. Serve immediately:
    • Fish and chips are best enjoyed hot and fresh to maintain their crunch.
Keywords: Fish, fried, pomfret, mayo
Read it online: https://quickcook.in/recipe/213/
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