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Crispy British Style Fish and Chips Recipe Easy Homemade Guide for Perfect Crunch

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A simple and satisfying homemade British style fish and chips recipe featuring a light, crispy batter and double-cooked fluffy chips, perfect for a quick and delicious comfort meal.

Ingredients

Scale
  • 4 white fish fillets (cod or haddock, about 6 oz / 170 g each) – fresh or thawed frozen
  • 1 cup (125 g) all-purpose flour, plus extra for dusting the fish
  • 1 tsp baking powder
  • 1 cup (240 ml) cold sparkling water
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • Vegetable oil (for deep frying)
  • 4 large Russet or Maris Piper potatoes (about 2 lbs / 900 g)
  • Sea salt (to taste)
  • Malt vinegar (optional)

Instructions

  1. Peel the potatoes and cut into thick strips about ¾ inch (2 cm) wide. Rinse under cold water to remove excess starch.
  2. Place potatoes in a pot of cold salted water. Bring to a boil and simmer for about 5 minutes until just tender but not falling apart. Drain and dry thoroughly on paper towels.
  3. In a bowl, sift together 1 cup flour, baking powder, salt, and pepper. Slowly whisk in cold sparkling water until smooth and thick enough to coat the back of a spoon. Keep batter cold in the fridge until ready to use.
  4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 320°F (160°C), about 3 inches deep.
  5. Fry the potato strips in batches for 4-5 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).
  6. Pat fish fillets dry and lightly dust with flour. Dip each fillet into the cold batter, letting excess drip off.
  7. Fry the battered fish in hot oil at 375°F (190°C) for 5-6 minutes until golden and crispy, turning halfway. Remove and drain on a wire rack or paper towels.
  8. Return chips to hot oil at 375°F (190°C) and fry again for 3-4 minutes until golden and crisp. Drain and season immediately with sea salt.
  9. Serve fish and chips hot with malt vinegar, tartar sauce, lemon wedges, and optional sides like mushy peas or salad.

Notes

Keep the batter cold to ensure a light, crispy coating. Double fry the chips for perfect crunch. Do not overcrowd the fryer to maintain oil temperature. Use a thermometer to monitor oil temperature between 320°F and 375°F. Drain fish on a wire rack to avoid sogginess. For gluten-free, substitute flour with a gluten-free blend. For a beer batter twist, replace sparkling water with cold pale ale or lager.

Nutrition

Keywords: fish and chips, British recipe, crispy fish, homemade fish and chips, battered fish, deep fried fish, comfort food, cod recipe, haddock recipe

Find it online: https://yumnode.com/crispy-british-style-fish-and-chips-recipe-easy-homemade-guide-for-perfect-crunch/