Description
Enjoy your homemade Fish and Chips with a crispy batter and perfectly cooked chips.
Ingredients
Scale
- 1 pound white fish fillets (cod or haddock work great)
- 1 cup all-purpose flour (Additional flour for dusting)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold sparkling water
- Pepper to taste
- 2 large russet potatoes
- Salt (to taste)
- Tartar sauce
- Lemon wedges
- Fresh parsley (for garnish)
Instructions
- Peel the russet potatoes and cut them into thick strips. Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a clean towel.
- In a deep fryer or large heavy pot, heat oil to about 350°F (175°C) for frying. Use enough oil to fully submerge the chips.
- In a mixing bowl, combine 1 cup of flour, baking powder, salt, and pepper. Slowly pour in the cold sparkling water while whisking until the batter is smooth and thick enough to coat the back of a spoon.
- Carefully drop the potato strips into the hot oil and fry them until golden brown and crispy, about 5–8 minutes. Remove the chips and let them drain on paper towels, seasoning them with salt while they’re still hot.
- Dust the fish fillets lightly with flour, then dip them into the prepared batter. Gently place the battered fish into the hot oil. Fry for 4–5 minutes on each side or until the batter is golden brown and crispy. Remove from the oil and let them drain on paper towels.
- Plate the fish and chips together. Squeeze fresh lemon juice over everything, add tartar sauce on the side, and garnish with parsley if desired.
Notes
- This recipe does not use beer for the batter, making it a great option for those avoiding alcohol.
- Adjust the seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Fried
- Cuisine: British
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg