Classic Fish and Chips

🧂 Ingredients

• 4 pieces Cod fillets(approximately 200g each, skinless and boneless)
• 4 large Russet potatoes(about 250-300g each, suitable for frying)
• 125 g All-purpose flour(plus extra for dusting the fish)
• 125 g Rice flour(for extra crispiness)
• 240 ml Cold lager or pale ale(must be very cold, straight from the fridge)
• 120 ml Sparkling water(ice cold, for lightness)
• 1 teaspoon Baking powder(optional, for extra lift in the batter)
• to taste Salt(for seasoning potatoes and batter)
• to taste Black pepper(for seasoning batter)
• approx. 1.5-2 litres Vegetable oil or beef dripping(for deep frying, a neutral oil like rapeseed or sunflower is good, or traditional beef dripping for flavour)
• for serving Malt vinegar(essential for authentic flavour)
• for serving Mushy peas(optional, but traditional)

👨‍🍳 Instructions

1. 1

   Prepare the chips: Peel the potatoes and cut them into thick-cut chips, about 1.5cm thick. Rinse them under cold water to remove excess starch, then pat them thoroughly dry with a clean kitchen towel. This drying step is crucial for crispiness.

   ⏱️ 10 minutes
2. 2

   First Fry the Chips: Heat the frying oil in a deep-fat fryer or a large, heavy-bottomed saucepan to 135°C (275°F). Carefully add the dried chips in batches, ensuring not to overcrowd the fryer. Fry for 6-8 minutes until they are softened and pale, but not coloured. They should be cooked through but still floppy. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let them cool completely for at least 20 minutes.

   ⏱️ 15 minutes (including cooling)
3. 3

   Make the Batter: In a large bowl, whisk together the all-purpose flour, rice flour, baking powder (if using), salt, and pepper. Gradually pour in the ice-cold beer and sparkling water, whisking gently until you have a smooth, thick batter, similar in consistency to double cream. Avoid overmixing, as this can develop the gluten and make the batter tough. A few small lumps are fine. Place the bowl in the refrigerator to keep it very cold while you prepare the fish.

   ⏱️ 5 minutes
4. 4

   Prepare the Fish: Pat the cod fillets completely dry with paper towels. Season them lightly with salt and pepper. Place the extra all-purpose flour on a plate and lightly dredge each fillet, shaking off any excess. This helps the batter adhere.

   ⏱️ 5 minutes
5. 5

   Fry the Fish: Increase the oil temperature to 190°C (375°F). Take the battered fish fillets and dip each one into the cold batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully lower the battered fish into the hot oil, one at a time. Fry for 5-7 minutes, depending on thickness, until the batter is crisp, deeply golden brown, and the fish is cooked through. The fish should flake easily when tested. Remove with a slotted spoon and drain on the wire rack.

   ⏱️ 7-10 minutes per batch
6. 6

   Second Fry the Chips: Once all the fish is fried and draining, return the oil temperature to 190°C (375°F). Carefully add the par-fried chips back into the hot oil in batches. Fry for 3-5 minutes, or until they are golden brown, crispy, and puffed up. Remove with a slotted spoon, drain well on paper towels or the wire rack, and season immediately with salt.

   ⏱️ 5-7 minutes per batch
7. 7

   Serve: Serve the hot, crispy fish and chips immediately. Accompany with plenty of malt vinegar for sprinkling over the top, and optional mushy peas on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Double-frying the chips is essential for achieving a crispy exterior and fluffy interior.
• ✓Using very cold beer and sparkling water, along with cold flour, helps create a lighter, crispier batter.
• ✓Ensure the oil is at the correct temperature for both frying stages. Too low and the food will be greasy; too high and it will burn before cooking through.
• ✓Do not overcrowd the fryer; fry in batches to maintain oil temperature and ensure even cooking.
• ✓Patting the fish and potatoes completely dry before battering or frying is critical for crispiness and to prevent oil splattering.

🔄 Variations

• In northern England, haddock is often preferred over cod.
• A side of curry sauce is a popular accompaniment in the Midlands.
• For a lighter batter, substitute some of the beer with extra sparkling water.

🥗 Nutrition

Per serving