Homemade Fish and Chips
Experience the classic British pub favorite with crispy, golden-battered fish fillets served alongside perfectly fluffy, hand-cut chips.
Ingredients
- •4 fillets of firm white fish (such as cod or haddock), about 6oz each
- •4 large Russet potatoes, peeled and cut into 1/2-inch thick batons
- •1 cup all-purpose flour
- •1/2 cup cornstarch
- •1 teaspoon baking powder
- •1 teaspoon salt
- •1 cup ice-cold sparkling water or club soda
- •4 cups neutral frying oil (such as canola or vegetable oil)
- •Malt vinegar and lemon wedges for serving
Instructions
- 1
Place the cut potatoes in a bowl of cold water for 15 minutes to remove excess starch, then pat them completely dry with paper towels.
- 2
Heat the oil in a large deep pot or Dutch oven to 325°F (165°C). Fry the potatoes in batches for 5-6 minutes until soft but not browned, then remove and drain on a wire rack.
- 3
In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually whisk in the ice-cold sparkling water until the batter is smooth and resembles heavy cream.
- 4
Increase the oil temperature to 375°F (190°C).
- 5
Pat the fish fillets dry and dredge them lightly in a little extra flour, then dip each fillet into the batter, letting the excess drip off.
- 6
Carefully lower the fish into the hot oil and fry for 4-5 minutes, turning once, until the batter is deep golden brown and crispy.
- 7
Remove the fish and drain on a wire rack. Quickly drop the pre-fried potatoes back into the hot oil for 2-3 minutes until golden and crisp.
- 8
Serve immediately with a generous sprinkle of salt, malt vinegar, and fresh lemon wedges.
💡 Chef tips
- Ensure the sparkling water is ice-cold; the temperature contrast between the cold batter and hot oil is the secret to a light, airy crust.
- Do not overcrowd the pot when frying, as this drops the oil temperature and leads to greasy, soggy fish.
- For the best results, use a thermometer to maintain the oil temperature throughout the frying process.
✅ How it should turn out
The finished dish features an incredibly light, shattered-glass crispy batter surrounding succulent, flaky white fish, paired with golden-brown chips that are fluffy on the inside and crunchy on the outside.