Fish and Chips

Name: Fish and Chips
Total time: 45 min
Yield: Family
Ingredients: 4 white fish fillets; 1.5 cups flour; 1 cup cold sparkling water; 1 tsp baking powder; 4 large potatoes; for frying oil; to taste salt

Fish and chips is the British classic of flaky white fish in a crisp golden batter with thick-cut fries. The shatteringly crunchy coating gives way to steaming, tender fish inside. Serve it with malt vinegar and tartar sauce for the full pub experience.

High-Protein Pescatarian Stovetop Dinner Family Comfort Food Fish

⏱ 45 min
📊 medium
🍽 Family

Ingredients

4 white fish fillets
1.5 cups flour
1 cup cold sparkling water
1 tsp baking powder
4 large potatoes
for frying oil
to taste salt

Instructions

Cut the potatoes into thick chips and fry at 160C (325F) until soft but pale, then drain.
Whisk the flour, baking powder, salt, and cold sparkling water into a smooth batter.
Pat the fish dry, dust lightly with flour, then dip into the batter.

Fry the fish at 180C (350F) for 6 to 8 minutes until golden and crisp.
Raise the oil heat and fry the chips again until golden and crunchy.
Drain everything on paper towels, salt well, and serve with tartar sauce.

💡 Chef's tip

Fry the chips twice, once to cook through and again to crisp; this two-stage method is how you get a fluffy interior and a crunchy exterior.

Using ice-cold sparkling water or beer in the batter is the trick to an airy, crisp crust, because the bubbles and cold keep the coating light rather than dense and greasy.