Fish And Chips Recipe

A classic British favorite, fish and chips is a comforting, satisfying meal that’s surprisingly easy to make at home. With a light, crispy batter and perfectly cooked chips, this recipe will transport you to a seaside pub on a warm summer day.

Ready Time

2 hrs

Yields

6 servings

Ingredients

For the Fish:
* 1 1/2 pounds firm white fish (such as cod, haddock, or pollock), cut into 6 equal pieces
* 1 cup all-purpose flour
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional)
* 1 cup buttermilk
* Vegetable oil for frying
For the Chips (Fries):
* 3-4 large potatoes, peeled
* Vegetable oil for frying
* Salt, to taste
For the Batter:
* 1 cup all-purpose flour
* 1/2 cup cornstarch
* 1/2 cup ice-cold soda water
* 1/4 teaspoon salt
For the Malt Vinegar Aioli (optional):
* 1/2 cup mayonnaise
* 2 tablespoons malt vinegar
* 1 tablespoon chopped fresh dill

Instructions

First, prepare the fish by placing the pieces in a shallow dish and pouring the buttermilk over them.

Make sure they’re fully submerged, then cover and refrigerate for at least 30 minutes.

While the fish is marinating, prepare the batter.

In a large bowl, whisk together the flour, cornstarch, and salt.

Slowly pour in the soda water, whisking continuously until the batter is smooth.

Preheat the vegetable oil in a deep frying pan to 350°F.

Remove the fish pieces from the buttermilk, letting any excess liquid drip off.

Dip each piece into the batter, coating completely, then gently place into the hot oil.

Fry for 3-4 minutes on each side, or until golden brown and cooked through.

Remove the fish from the oil with a slotted spoon and place on paper towels to drain.

Next, prepare the chips.

Cut the peeled potatoes into long, thin strips.

Rinse them in cold water to remove excess starch, then dry thoroughly with paper towels.

Heat the vegetable oil in a separate deep frying pan to 350°F.

Carefully add the potato strips in batches, being mindful of the temperature.

Fry for 3-4 minutes, or until golden brown.

Remove the chips from the oil with a slotted spoon and sprinkle with salt to taste.

If desired, prepare the Malt Vinegar Aioli.

In a small bowl, mix together the mayonnaise, malt vinegar, and chopped fresh dill.

To serve, place a piece of fish onto each plate, accompanied by a portion of chips and a dollop of Malt Vinegar Aioli, if using.

Notes

For the fish, make sure to cut the pieces evenly so they cook uniformly. If using cayenne pepper, adjust to taste, especially if serving to those who prefer mild flavors.

Don’t overcrowd the pan when frying the fish, fry in batches if necessary.

Don’t over-soak the fish in the buttermilk, 30 minutes is plenty, or it’ll become too tender and fall apart. When removing the fish from the buttermilk, gently shake off excess to avoid drips in the batter.

When preparing the batter, make sure the soda water is ice-cold, as this will help the batter stick to the fish better.

Don’t overmix the batter, or it’ll become too dense. When frying the fish and chips, maintain the oil temperature at 350°F, this ensures a crispy exterior and a tender interior.

Don’t overcrowd the pan, fry in batches to ensure each piece cooks evenly.

For the chips, pat them dry thoroughly to remove excess moisture, this helps them become crispy in the oil. Don’t fry the chips for too long, or they’ll become greasy and lose their crunch.

If making the Malt Vinegar Aioli, prepare it just before serving, as it’s best when fresh.

You can also adjust the amount of malt vinegar to taste.