Classic Fish and Chips
A beloved dish from England featuring crispy fried fish and golden, fluffy fries, perfect for any occasion.
Ingredients
For the French Fries
- 1.5 pounds russet potatoes Cut into thick strips.
- 1-2 quarts vegetable oil For frying.
- to taste salt
For the Beer Battered Cod
- 1.5 pounds fresh white fish (cod fillets preferred)
- 0.75 cup all-purpose flour For batter.
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon Old Bay seasoning
- 0.25 teaspoon paprika
- 1 cup light beer
- 0.5 cup all-purpose flour For dredging.
Instructions
Preparation of French Fries
- Start by cutting the russet potatoes into thick strips to make fries.
- Rinse them in cold water to remove excess starch.
- Heat the vegetable oil in a large pot or deep fryer to about 350°F (175°C).
- Fry the potato strips in batches until golden brown and crispy, usually about 5-7 minutes per batch.
- Remove and drain on paper towels. Season with salt.
Preparation of Beer Battered Cod
- In a mixing bowl, combine 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 of light beer until the batter is smooth.
- Dredge the cod fillets in the remaining ½ cup of flour, then dip them into the batter.
- Carefully lower the battered fish into the hot oil and fry for about 5-6 minutes until golden brown and crispy.
- Remove and drain on paper towels.
Serving
- Serve your classic fish and chips hot, placing the crispy fish on a plate alongside the golden fries.
- Add a wedge of lemon and a side of tartar sauce for dipping.
Notes
For extra crispy fries, soak the cut potatoes in cold water for at least 30 minutes before frying. Make sure the oil is hot enough before frying the fish to ensure a crispy texture. You can spice up your fish and chips by adding herbs or spices to the batter.