Nothing beats the satisfaction of biting into a plate of Crispy Fish and Chips, and now you can make this beloved classic right in your own kitchen! Featuring flaky fish encased in a golden, crunchy batter alongside perfectly crisp fries, this recipe is as authentic as it gets. I found this fantastic recipe on I Wuv Cooking, and it’s become my go-to for creating a pub-style experience at home.
Ready to bring this iconic dish to life? Let’s dive into the details.
Why You’ll Love This Recipe
This fish and chips recipe delivers everything you love about the dish: flaky, tender fish wrapped in a crispy, light batter and fries that are golden and perfectly seasoned. It’s surprisingly easy to make, and the results will rival your favorite restaurant.
Crispy Fish and Chips Recipe
Follow these simple steps to enjoy this classic dish at home.
Ingredients
For the Fish:
- 1 lb white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 cup cold beer (lager or pale ale works well)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil (for frying)
For the Chips:
- 4 large russet potatoes, peeled and cut into thick fries
- Salt, to taste
- Optional: malt vinegar for serving
Instructions
- Prepare the Potatoes
Place the cut fries in a bowl of cold water and let them soak for 30 minutes. This helps remove excess starch for crispier fries. Drain and pat them dry with a clean towel. - Preheat the Oil
In a large, deep pot or fryer, heat vegetable oil to 325°F (165°C) for frying the potatoes. - First Fry for the Chips
Fry the potatoes in small batches for 4-5 minutes, or until they’re softened but not browned. Remove them from the oil and let them drain on paper towels. - Make the Batter
In a mixing bowl, combine the flour, baking powder, and salt. Slowly whisk in the cold beer until you have a smooth batter. The carbonation in the beer makes the batter light and airy. - Coat the Fish
Pat the fish fillets dry with paper towels and season lightly with salt. Dip each fillet into the batter, allowing any excess to drip off. - Fry the Fish
Heat the oil to 350°F (175°C). Carefully lower the battered fish into the oil and fry for 5-7 minutes, or until the batter is golden and crispy. Remove and drain on paper towels. - Second Fry for the Chips
Increase the oil temperature to 375°F (190°C). Fry the chips again in small batches for 2-3 minutes, or until they’re golden and crisp. Drain on paper towels and season with salt. - Serve Hot
Plate the fish and chips together, adding a side of tartar sauce, ketchup, or malt vinegar for dipping.
Tips for Perfect Fish and Chips
- Keep the Batter Cold: A chilled batter creates a crispier coating when fried.
- Double-Fry the Chips: This ensures they’re fluffy inside and crispy outside.
- Use Fresh Oil: For best results, use clean vegetable oil to avoid any off flavors.
Why This Recipe Stands Out
This homemade fish and chips recipe captures the essence of a classic British favorite while being straightforward to make. The light, crispy batter and golden fries make every bite irresistible, and you can pair it with your favorite dips for a personalized touch.
Give this recipe a try, and let me know how it turns out! Don’t forget to visit I Wuv Cooking for more incredible recipes to bring restaurant-quality dishes to your table.
Crispy Fish and Chips: Bring the Classic British Pub Dish Home
Ingredients
- 1 lb white fish fillets (cod or haddock)
- 1 cup all-purpose flour
- 1 cup cold beer (lager or pale ale works well)
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 large potatoes (for fries)
- Oil for frying (vegetable or canola)
Instructions
- Peel and cut the potatoes into thick fries, then soak them in cold water for at least 30 minutes.
- In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
- Gradually add the cold beer to the dry ingredients and mix until smooth. Let the batter rest for 10 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Drain the potatoes and pat them dry with a towel. Fry the potatoes in batches until golden brown, then remove and drain on paper towels.
- Dip the fish fillets into the batter, allowing the excess to drip off, and carefully place them in the hot oil.
- Fry the fish for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels.
- Serve the fish and chips hot with tartar sauce and lemon wedges.
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