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Mouthwatering Seafood Recipes to Make This Summer

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Fish and Chips 4/12

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Fish and Chips

This fish and chips recipe brings the classic British pub favorite to your home with perfectly crispy battered fish and golden, crunchy chips. The fish fillets are seasoned, dipped in a light beer batter, and fried to perfection, while the double-fried chips are irresistibly crisp. Serve with tartar sauce and a sprinkle of malt vinegar for an authentic and satisfying meal!

Ingredients (for 2-4):

For the Fish:

  • 1½ lb white fish fillets (such as cod or haddock)
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 1 cup beer (lager or ale works well)
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • Vegetable oil for frying

For the Chips:

  • 4 large russet potatoes
  • Salt to taste
  • Vegetable oil for frying

Instructions:

  1. Peel and cut the potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.
  2. Drain and pat the potatoes dry with paper towels.
  3. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C).
  4. Fry the potatoes in batches for about 3-4 min. until they are just starting to turn golden but not fully cooked. Remove and drain on paper towels.
  5. Season the fish fillets with salt and black pepper.
  6. In a large bowl, mix ¾ cup of flour and the baking powder. Add the beer and beaten egg, whisking until smooth. Let the batter rest for 10 min.
  7. Place the remaining ¼ cup of flour in a shallow dish.
  8. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
  9. Dredge the fish fillets in the flour, shaking off any excess, then dip them into the batter, coating evenly.
  10. Carefully lower the battered fish into the hot oil and fry for about 4-5 min. or until golden brown and crispy. Remove and drain on paper towels.
  11. Increase the oil temperature to 375°F (190°C). Fry the partially cooked chips in batches for another 2-3 min. until golden and crispy. Remove and drain on paper towels. Season with salt.
  12. Serve the fish and chips hot with tartar sauce, malt vinegar, or your favorite dipping sauce. Enjoy!

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