Homemade Fish and Chips Recipe
 | Prep Time: | 20 minutes |
 | Cooking Time: | 30 minutes |
 | Servings: | 4 |
 | Diet: | Pescatarian |
 | Allergens: | Gluten, Fish, Eggs |
 | Kcal per Serving: | 600 kcal |
Ingredients
4 large potatoes, peeled and cut into thick chips
4 fresh cod or haddock fillets (about 150-200 g each)
180 g (1 1/2 cups) all-purpose flour, divided
1 tsp baking powder
1 tsp salt
1/2 tsp ground black pepper
1 large egg
300 ml (1 1/4 cups) cold beer or sparkling water
Vegetable oil, for frying
Lemon wedges and tartar sauce, for serving (optional)
How Do You Cook It?
Prepare the chips: Place the cut potatoes into a bowl of cold water to remove excess starch. Drain and pat dry with a clean towel.
First fry for chips: Heat vegetable oil in a deep fryer or large pot to 160°C / 320°F. Fry the chips in batches for about 5-6 minutes, or until they are just starting to soften but not brown. Remove and drain on paper towels.
Make the batter: In a large bowl, combine 120 g (1 cup) of the flour, baking powder, salt, and pepper. Add the egg and cold beer, whisking until smooth.
Prepare the fish: Season the fish fillets with salt and pepper - this is what will make the fish and chips taste traditional. Lightly coat each fillet in the remaining flour (60 g / 1/2 cup), shaking off any excess.
Coat the fish: Dip each fillet into the batter, ensuring it is completely covered and letting any excess batter drip off.
Fry the fish: Increase the oil temperature to 190°C / 375°F. Carefully lower the battered fish into the hot oil, frying in batches for about 5-7 minutes, or until the batter is golden and crispy. Remove and drain on paper towels.
Second fry for chips: Increase the oil temperature back to 190°C / 375°F. Fry the chips again for an additional 3-4 minutes, or until golden and crispy. Remove and drain on paper towels.
Serve: Plate the homemade fish and chips immediately, serving with lemon wedges and tartar sauce on the side.
Tips & Tricks
Potato choice: Use starchy potatoes like Maris Piper or King Edward for the crispiest chips.
Oil temperature: Monitor the oil temperature closely to ensure even cooking and prevent the batter from becoming greasy.
Crispiness: For extra crispy chips, soak the potatoes in water for at least an hour before frying.
Serving Suggestions
Classic sides: Serve with mushy peas, pickled onions, or a simple green salad.
Condiments: A generous sprinkle of malt vinegar and a dash of salt elevate the flavours.
Freezing and Reheating
Freezing: Not recommended for the fish, as the batter can become soggy. However, chips can be frozen after the first fry. Lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag.
Reheating: Reheat chips in a preheated oven at 200°C / 400°F for about 15-20 minutes, or until heated through and crispy.
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