Classic fish and chips recipe
Welcome to our classic fish and chips recipe! We’re excited to share with you this delicious dish that is sure to satisfy your cravings. If you’re a fan of crispy and flaky fish combined with perfectly cooked and seasoned chips, then this recipe is definitely for you. Our recipe features locally sourced white fish fillets, coated with a specially made batter made from self-raising flour, baking powder, salt, black pepper, and cold sparkling water (or beer). We’ll then fry the fish in vegetable oil until it’s golden brown and crispy. And for the chips, we’ll be using large potatoes cut into thick strips and fried to perfection. This recipe is a popular staple in Suffolk, and we’re thrilled to share it with you. So, let’s get cooking!
For the Fish:
- 4 white fish fillets (such as cod or haddock), about 6 ounces each
- 75g self raising purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water / beer
- Vegetable oil, for frying
For the Chips:
- 4 large potatoes, peeled and cut into thick strips
- Vegetable oil, for frying
- Salt, to taste
- Malt vinegar
- Tartar sauce
- Lemon wedges
- Peas (optional)
- Start by preparing the chips. Rinse the cut potatoes in cold water to remove excess starch. Pat them dry with a clean kitchen towel.
- Heat a large pot or deep fryer with vegetable oil to 325°F (165°C). Carefully add the potatoes and fry for about 5-7 minutes until they are just starting to become tender but haven’t taken on any colour. Remove the partially cooked chips from the oil and set aside on paper towels to drain.
- Increase the temperature of the oil to 375°F (190°C). Carefully add the partially cooked chips back into the hot oil and fry for another 5-7 minutes until they turn golden brown and crispy. Remove the chips from the oil, season with salt to taste, and set them aside on fresh paper towels to drain excess oil.
- While the chips are frying, prepare the fish. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the cold sparkling water, whisking until you have a smooth batter with the consistency of heavy cream.
- Heat vegetable oil in a deep pot or skillet to 350°F (175°C) for frying the fish.
- Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish for about 4-6 minutes on each side until they turn golden brown and the fish is cooked through. Remove the fish from the oil and drain on paper towels.
- Serve the fish and chips together on a platter. Sprinkle with a little salt and serve with malt vinegar, tartar sauce, lemon wedges, and peas, if desired.
Enjoy your fish and chips!