fish
deep-fried
everyday
main course
crispy
British
all seasons
Hot
Fish and Chips
Difficulty
medium
Time
1h
Price Category
average
Calories
High
Fish and Chips is a true British classic, an essential dish for seaside holidays and cozy pubs. This recipe guarantees perfectly crispy fish and golden-brown, fluffy chips. Recreate this iconic meal at home and enjoy the irresistible combination of freshly fried fish and salty potatoes. Served with a splash of malt vinegar and a lemon wedge, it's a truly delightful culinary experience.
ingredients
Steps
Prepare Potatoes
Peel the potatoes and cut them into chips about 1 cm thick. Rinse them thoroughly under cold water, then spread them on a clean kitchen towel and pat them completely dry. This is crucial for crispy chips.
First Fry (Chips)
Heat the vegetable oil in a large, deep pot or deep fryer to 130-140°C (265-285°F). Fry the chips in small batches for about 5-7 minutes until they are soft but not yet browned. Remove from the oil and drain on paper towels. Let them cool completely.
Prepare Fish & Batter
Pat the fish fillets dry with paper towels, then season both sides with salt and pepper. In a shallow dish, mix 50g of flour with a pinch of salt and pepper, then dredge the fish fillets in it. In another bowl, whisk together 150g of flour with the baking powder, 1 tsp salt, and 0.5 tsp pepper. Gradually add the cold beer or soda water, whisking until smooth. Don't overmix; a few lumps are fine.
Second Fry (Chips)
Increase the oil temperature to 180-190°C (350-375°F). Fry the cooled chips again in small batches for 3-5 minutes until golden brown and crispy. Remove, drain, and immediately season with salt.
Fry Fish
Dip the floured fish fillets into the beer batter, ensuring they are fully coated. Carefully place them into the hot oil and fry in batches for 5-8 minutes, or until golden brown and cooked through. Flip halfway. Remove and drain on paper towels.
Serve
Serve the hot fish and chips immediately. Offer malt vinegar and lemon wedges on the side. Enjoy your meal!
Extra Tips
► For perfectly crispy chips, it's crucial to thoroughly dry the potatoes before frying.
► The batter will be crispiest if you use very cold beer or soda water.
► Don't overcrowd the oil; fry the fish and chips in smaller batches for the best results.
Nutrition
| Per 100g | Per Serving 300g / 10.5 oz | |
|---|---|---|
| Calories | 350-450 kcal | 1050-1350 kcal |
| Protein | 15-20g | 45-60g |
| Fat | 20-30g | 60-90g |
| Carbohydrate | 20-30g | 60-90g |
| Fiber | 2-4g | 6-12g |
| Sugar | 0-1g | 0-3g |