By Moselaunch 
Perfecting Fish and Chips at Home: A Classic British Dish
Fish and chips, a quintessential British comfort food, is loved for its crispy batter and tender fish, served with golden fries. While many enjoy this dish from their local takeaway, there’s something satisfying about making it at home. Achieving that perfect balance between crispy batter and flaky fish requires a little attention to detail. In this guide, we’ll walk you through how to create the ideal fish and chips with easy-to-follow steps and tips for getting the batter just right.
Ingredients You’ll Need
For the Fish
- 4 fillets of white fish (cod or haddock work best)
- Salt and pepper to taste
- 1 cup all-purpose flour (for dusting)
For the Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup cold sparkling water (or beer for extra flavor)
- 1 egg (optional for extra crispness)
For the Chips
- 4 large potatoes (peeled and cut into thick fries)
- Vegetable oil for frying
- Salt for seasoning
Step-by-Step Recipe
Step 1: Prepare the Chips
Start by peeling and cutting your potatoes into thick fries. To ensure they cook evenly, soak the chips in cold water for at least 30 minutes. This helps remove excess starch, which results in a crispier chip. After soaking, pat the chips dry with a kitchen towel.
Heat the oil in a deep fryer or large pot to around 350°F (175°C). Fry the chips in batches for 5-6 minutes, until they are golden but not fully crisped. Remove them from the oil and set aside.
Step 2: Make the Batter
In a bowl, combine the flour, baking powder, and salt. Gradually add the cold sparkling water (or beer), whisking to form a smooth batter. The batter should be thick enough to coat the back of a spoon, but still pourable. If you prefer a crispier result, adding an egg to the batter can help create an extra crunchy texture.
Step 3: Coat the Fish
Season the fish fillets with salt and pepper. Lightly dust each fillet with a little flour to help the batter adhere. Then, dip the fish into the batter, ensuring it’s fully coated.
Step 4: Fry the Fish
Heat the oil to 375°F (190°C). Carefully lower the battered fish fillets into the hot oil, frying them for about 6-8 minutes, or until the batter is golden brown and crispy. Be sure to turn the fish halfway through to ensure even cooking.
Step 5: Final Fry for the Chips
Once the fish is cooked, return the chips to the oil for a second fry. This will crisp them up and give them a golden finish. Fry for another 2-3 minutes, then drain the chips on paper towels.
Step 6: Serve
Serve the fish and chips immediately while hot, with a sprinkle of salt on the chips. For an extra touch, add a side of mushy peas or tartar sauce.
Tips for Perfect Fish and Chips
- Choosing the Right Fish: Fresh white fish, like cod, haddock, or pollock, gives the best results. Look for thick fillets, as they hold up better when fried.
- Batter Consistency: Keep the batter cold! Using sparkling water or beer helps create a lighter, crunchier texture. The colder the batter, the crispier the result.
- Oil Temperature: Make sure your oil stays at a consistent temperature. Too hot, and the batter will burn; too cold, and it will become greasy.
- Double Frying: The secret to crispy chips lies in frying them twice. The first fry softens the potatoes, and the second ensures they turn golden and crispy.