Imagine sinking your teeth into golden, perfectly crispy fish with a light, airy batter that crackles with every bite, accompanied by hand-cut fries that are crunchy on the outside and fluffy on the inside. This isn't just any fish and chips recipe - this is a homemade British culinary journey that will transport you straight to the bustling streets of London, without leaving your kitchen. Get ready to master the art of creating the most mouthwatering fish and chips you've ever tasted!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 cod fillets
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup beer or sparkling water
- 4 large potatoes, cut into fries
- Salt to taste
Instructions
- Begin by preparing the potatoes. Peel the potatoes and cut them into thick fries, about 1/4 to 1/2 inch wide. Rinse the fries in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
- Place the cut fries in a large bowl and cover them with cold water. Let them soak for at least 30 minutes. This helps to achieve a crispier texture when fried.
- While the fries are soaking, prepare the batter for the fish. In a mixing bowl, combine the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Mix well.
- Slowly add the beer or sparkling water to the flour mixture, whisking until the batter is smooth and free of lumps. The consistency should be similar to that of pancake batter. Set aside.
- After the fries have soaked, drain them and pat them dry again to remove any excess moisture. This is crucial for achieving a crispy fry.
- Heat a large pot or deep fryer with oil to 350°F (175°C). You’ll need enough oil to fully submerge the fries and fish.
- Once the oil is hot, carefully add the fries in batches. Fry them for about 5-7 minutes or until they are golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Sprinkle with salt to taste.
- Next, dip each cod fillet into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Cook for about 4-6 minutes or until the fish is golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the fish from the oil and let it drain on a plate lined with paper towels. Season with salt to taste.
- Serve the fish and chips hot, garnished with lemon wedges and your favorite tartar sauce or malt vinegar. Enjoy your homemade British fish and chips!
Tips
- Potato Perfection: Soaking your cut fries in cold water helps remove excess starch, ensuring maximum crispiness when fried.
- Batter Secrets: The key to a light, crispy batter is using cold beer or sparkling water, which creates air bubbles that result in a delicate, crunchy coating.
- Oil Temperature Matters: Maintain a consistent oil temperature of 350°F (175°C) for both fries and fish to achieve that ideal golden-brown exterior.
- Don't Overcrowd: Fry in batches to maintain oil temperature and ensure even cooking.
- Drain Properly: Always let fried items drain on paper towels to remove excess oil and keep the crispy texture.
- Serve Immediately: Fish and chips are best enjoyed hot and fresh, so time your cooking to serve right away.
- Optional Flavor Boost: Try adding herbs or spices to your batter for an extra flavor dimension.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
