Classic Fish and Chips Recipe

This recipe focuses on a traditional fried approach, with tips for achieving crispy fish and perfectly cooked chips.

Yields: 4 servings Prep time: 30 minutes (plus resting time for batter and potatoes) Cook time: 20-30 minutes

Ingredients

For the Fish:

• 1 ½ - 2 pounds thick, white fish fillets (such as cod, haddock, pollock, or mahi-mahi), cut into 1-inch wide pieces
• Salt and freshly ground black pepper, to taste
• ½ cup all-purpose flour, for dredging

For the Batter:

• 1 ½ cups all-purpose flour
• 1 cup cornstarch
• 1-2 teaspoons baking powder
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon paprika (optional)
• 1 teaspoon salt
• 1 ¼ - 3 cups very cold light beer (such as lager), or sparkling water/club soda

For the Chips:

• 3 pounds Russet potatoes (about 4 large), peeled and cut into ½-inch thick sticks
• 3-4 quarts canola oil (or other neutral oil like vegetable oil, or beef tallow for traditional flavor) for frying
• Salt, to taste

For Serving:

• Lemon wedges
• Malt vinegar
• Tartar sauce

Instructions

1. Prepare the Chips (First Fry):

• Peel the potatoes and cut them into ½-inch thick sticks. Rinse the cut potatoes under cold water to remove excess starch, then place them in a large bowl of cold water until ready to fry. This helps prevent them from sticking and ensures crispiness.
• In a large, heavy-bottomed pot or Dutch oven, heat 2-3 quarts of oil over medium heat to 325°F (160°C).
• Thoroughly drain the potatoes and pat them very dry with paper towels.
• Carefully fry the potatoes in small batches for 2-3 minutes until pale and softened, but not browned. Remove with a slotted spoon and drain on paper towels. Let them cool to room temperature.

2. Prepare the Fish:

• Pat the fish fillets very dry with paper towels. This is crucial for the batter to adhere properly.
• Season the fish generously with salt and pepper.
• Dredge each fillet lightly in the ½ cup of all-purpose flour, shaking off any excess.

3. Make the Batter:

• In a large bowl, whisk together the 1 ½ cups all-purpose flour, cornstarch, baking powder, salt, and optional cayenne and paprika.
• Gradually whisk in the very cold beer (or sparkling water) until you have a slightly thick, smooth batter. The batter should be lumpy, but if it's too thick, add a little more beer, one tablespoon at a time, until it falls from the whisk in a thin, steady stream. Avoid overmixing.
• Place the batter in the fridge to rest for 30 minutes to 1 hour.

4. Fry the Fish:

• Increase the oil temperature in your pot to 350-375°F (175-190°C). Use a thermometer to monitor the oil temperature, as it's key to success.
• Dip each floured fish fillet into the cold batter, ensuring it's fully coated. Allow any excess batter to drip off.
• Working in small batches to avoid overcrowding the pot and lowering the oil temperature, carefully lower a few battered fillets into the hot oil.
• Fry for approximately 5-8 minutes, turning occasionally, until the batter is crisp and golden brown and the fish is cooked through and flakes easily.
• Remove the fried fish with a slotted spoon and place on a wire rack set over paper towels to drain. Season immediately with a little salt. Keep warm in a low oven (around 200°F/95°C) while you finish frying the chips.

5. Finish the Chips (Second Fry):

• Increase the oil temperature to 400°F (200°C).
• Fry the par-cooked chips again in small batches for 1-2 minutes, or until golden brown and crisp.
• Remove from the oil and drain on paper towels. Season immediately with salt.

6. Serve:

• Serve the hot, crispy fish and chips immediately.
• Accompany with lemon wedges, malt vinegar, and tartar sauce.