Go Back
–+ servings

Best Fish and Chips

This is the ultimate fish and chips recipe. Crispy, battered fish with chunky chips are the epitome of good old British comfort food. Skip the chippy and make this homemade fish and chips recipe.
5 from 2 votes
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine British, Western
Servings 4
Calories 516 kcal

Ingredients
  

  • 4 large Potatoes
  • 4 fillets Fish Cod, skinless and boneless
  • 100 g Plain Flour
  • 1 tsp Baking Powder
  • 150 ml Water Ice-cold
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 litre Oil For frying
  • Vinegar To serve
  • Salt To serve

Instructions

  • Peel the potatoes and cut them into thick chips. Rinse the chips under cold water, then pat them dry with kitchen paper.
  • Heat the oil in a large saucepan or deep fryer until it reaches 180°C/350°F.
  • In a mixing bowl, sift together the flour and baking powder. Add the salt and black pepper and whisk together.
  • Gradually pour the ice-cold water into the flour mixture, whisking continuously until you have a smooth batter.
  • Dip each fish fillet into the batter, making sure it's fully coated. Allow any excess batter to drip off.
  • Carefully lower the fish fillets into the hot oil and fry for 4-5 minutes, or until golden and crispy. Fry the fish in batches if necessary to avoid overcrowding the pan.
  • Remove the fish from the oil using a slotted spoon or tongs and place on a plate lined with kitchen paper to remove any excess oil.
  • Increase the temperature of the oil to 190°C/375°F.
  • Add the prepared chips to the hot oil and fry for 5-6 minutes, or until golden and crispy. Fry the chips in batches if necessary.
  • Remove the chips from the oil and place on a plate lined with kitchen paper to remove any excess oil. Season with salt.
  • Serve the fish and chips with a splash of malt vinegar.

Notes

  • Be sure to use ice-cold water for the batter as this will help it to become crispy.
  • You can use any firm white fish for this recipe, but cod and haddock are the most traditional.
  • For an extra crispy batter, you can use self-raising flour instead of plain flour and baking powder.
  • The fish and chips are best eaten immediately while they are still hot and crispy.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 516kcalCarbohydrates: 84gProtein: 40gFat: 2gSaturated Fat: 0.4gCholesterol: 73mgSodium: 804mgPotassium: 2289mgFiber: 9gSugar: 3gVitamin A: 78IUVitamin C: 74mgCalcium: 138mgIron: 5mg
Keyword Comfort Food, Fish, Food, Potato, Recipe
Tried this recipe?Let us know how it was!