Crispy Fish and Chips (Print Version)
# Ingredients:
→ For the Fish
01 -
1 lb white fish fillets (cod or haddock), cut into strips
02 -
Salt and pepper to taste
03 -
1 cup all-purpose flour
04 -
1 tsp baking powder
05 -
1/2 tsp paprika
06 -
1 cup cold sparkling water (or club soda)
07 -
Vegetable oil, for frying
→ For the Chips
08 -
4 medium potatoes, peeled and cut into thick fries
09 -
Salt, to taste
→ For Serving
10 -
Tartar sauce or malt vinegar
11 -
Fresh parsley, chopped (optional garnish)
# Instructions:
01 -
Rinse the cut potatoes under cold water to remove excess starch. Pat them dry thoroughly with a paper towel.
02 -
Heat oil in a large pot or deep fryer to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until tender but not yet golden. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.
03 -
In a mixing bowl, whisk together flour, baking powder, paprika, salt, and cold sparkling water until smooth.
04 -
Season the fish fillets with salt and pepper, then dip them into the batter, allowing excess to drip off. Carefully place the fish in the hot oil and fry for 4-5 minutes, or until golden and crispy. Remove and drain on paper towels.
05 -
Return the par-cooked fries to the hot oil and fry for an additional 2-3 minutes, or until golden and crispy. Drain on paper towels and season with salt.
06 -
Plate the crispy fish and chips, garnished with fresh parsley if desired, and serve with tartar sauce or malt vinegar on the side.
# Notes:
01 -
For a lighter batter, replace half the flour with cornstarch.
02 -
Using sparkling water in the batter helps achieve a lighter, crispier texture.