Classic Fish and Chips Recipe

Introduction

Classic Fish and Chips is a beloved comfort food featuring crispy, golden-battered white fish paired with perfectly fried, crunchy fries. This traditional British dish is simple to prepare and makes for a satisfying meal any day of the week.

Ingredients

• 1 ½ pounds russet potatoes
• Vegetable oil (for frying, about 1-2 quarts)
• Salt (to taste)
• 1 ½ pounds fresh white fish (cod fillets preferred)
• ¾ cup all-purpose flour (for batter)
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Old Bay seasoning
• ¼ teaspoon paprika
• 1 cup light beer
• ½ cup all-purpose flour (for dredging)

Instructions

1. Step 1: Cut the russet potatoes into 1-inch sticks. Rinse them thoroughly with cold water, then dry them well using paper towels.
2. Step 2: Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer (approximately 1-2 quarts). Heat the oil over medium heat to 325°F (163°C).
3. Step 3: Add the potato sticks to the oil in batches and cook for 6-8 minutes until they soften but do not brown. Keep the oil temperature steady between 300-325°F using a thermometer.
4. Step 4: Remove the fries with a slotted spoon and place them on a paper-towel-lined baking sheet or plate. Increase the heat to medium-high and bring the oil temperature up to 375°F (190°C).
5. Step 5: Fry the potatoes a second time in small batches for 2-3 minutes until golden brown and crispy. Maintain oil temperature between 350-375°F. Drain on paper towels and sprinkle immediately with salt.
6. Step 6: Cut the fresh white fish into 8 even pieces and pat dry thoroughly with paper towels.
7. Step 7: In a medium bowl, combine ¾ cup flour, cornstarch, baking powder, salt, pepper, Old Bay seasoning, and paprika. Whisk in the light beer until the batter reaches a consistency slightly thinner than pancake batter.
8. Step 8: Toss the fish pieces lightly in ½ cup flour, then dip each into the beer batter, letting excess drip off.
9. Step 9: Carefully place battered fish pieces into the hot oil in batches of 2-3. Fry for 6-8 minutes, turning halfway, until the fish is golden brown and cooked through.
10. Step 10: Remove the fish with a slotted spoon and drain on paper towels.
11. Step 11: Serve the crispy beer-battered fish immediately with the warm fries. Accompany with tartar sauce, lemon wedges, and malt vinegar if desired.

Tips & Variations

• Use a thermometer to maintain oil temperature for perfect fries and crispy fish every time.
• Try using sparkling water instead of beer for a lighter batter.
• Swap cod for haddock or pollock if preferred.
• For extra crispy fries, soak cut potatoes in cold water for at least 30 minutes before frying.
• Add fresh herbs like dill or parsley to tartar sauce for a flavorful twist.

Storage

Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days. Reheat fries and fish in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness. Avoid microwaving, as it can make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fries instead of fresh potatoes?

Yes, frozen fries can be used for convenience, but they may lack the freshness and flavor of homemade fries. Adjust cooking times according to package instructions.

What type of beer works best for the batter?

Light lagers or pale ales work best as they add flavor without overpowering the fish and provide good carbonation for a crispy batter.

Classic Fish and Chips Recipe

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Classic Fish and Chips is a beloved British dish featuring crispy beer-battered cod fillets paired with perfectly fried double-cooked russet potatoes. The cod is coated in a light, flavorful beer batter and fried to golden perfection, while the fries are cooked twice to achieve an irresistibly crisp exterior and tender interior. Served hot with traditional accompaniments like tartar sauce, lemon wedges, and malt vinegar, this recipe brings a pub favorite right to your home kitchen.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Frying
• Cuisine: British

Ingredients

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For the French Fries

• 1 ½ pounds russet potatoes
• Vegetable oil (for frying, about 1-2 quarts)
• Salt (to taste)

For the Beer Battered Cod

• 1 ½ pounds fresh white fish fillets (preferably cod)
• ¾ cup all-purpose flour (for batter)
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Old Bay seasoning
• ¼ teaspoon paprika
• 1 cup light beer
• ½ cup all-purpose flour (for dredging)

Instructions

1. Prepare French Fries: Cut 1 ½ pounds russet potatoes into 1-inch sticks. Rinse thoroughly with cold water to remove excess starch, then dry them very well with paper towels to prevent oil splatter during frying.
2. Heat Oil: Fill a large, heavy-bottomed pot or deep fryer with about 2 inches of vegetable oil (approximately 1-2 quarts). Heat the oil over medium heat until it reaches 325°F (163°C), using a thermometer for accuracy.
3. First Fry: Add the prepared potatoes to the hot oil and cook for 6-8 minutes until softened but not browned. Maintain the oil temperature between 300-325°F to ensure even cooking. Use a slotted spoon to remove the fries and transfer them to a paper-towel-lined baking sheet or plate to drain.
4. Increase Oil Temperature: Raise the heat to medium-high, bringing the oil temperature up to 375°F (190°C) to prepare for the second fry.
5. Second Fry: Fry the potatoes again in small batches, cooking for 2-3 minutes until golden brown and crispy. Keep the oil temperature between 350-375°F during this step. Remove the fries and set on paper towels, immediately sprinkling with salt to taste.
6. Prepare Fish: Cut 1 ½ pounds fresh white fish into 8 even pieces. Pat the fillets dry thoroughly with paper towels to help the batter adhere properly. Set aside.
7. Make Beer Batter: In a medium bowl, whisk together ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon Old Bay seasoning, and ¼ teaspoon paprika. Slowly whisk in 1 cup light beer until the batter is smooth and has a consistency slightly thinner than pancake batter.
8. Dredge and Batter Fish: Toss each fish piece carefully in ½ cup all-purpose flour to coat, then dip into the beer batter, allowing excess batter to drip off.
9. Fry Fish: Carefully add the battered fish to the hot oil in batches of 2-3 pieces. Fry for 6-8 minutes, flipping halfway through cooking, until the fish is golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
10. Serve: Serve the crispy beer-battered cod immediately alongside the warm double-fried fries. Accompany the dish with tartar sauce, lemon wedges, and malt vinegar for an authentic experience.

Notes

• Using russet potatoes is essential for crispy fries due to their high starch content.
• Make sure to dry the potatoes well after washing to prevent hot oil splatters.
• Maintaining correct oil temperatures is critical for both fries and fish to turn out crispy without absorbing excess oil.
• Double frying the fries ensures a perfectly crisp exterior and fluffy inside.
• Use a light beer such as lager or pilsner for a delicate batter flavor and better crispness.
• Old Bay seasoning adds a slight savory and spicy note to the batter, but you can adjust or omit based on preference.
• Serve with classic accompaniments like tartar sauce, malt vinegar, and lemon wedges to enhance flavors.
• Leftover fries can be reheated in an oven or air fryer to restore crispiness.

Keywords: Fish and Chips, Beer Battered Fish, Fried Cod, Classic British Recipe, Crispy Fries