Description
This Classic Fish and Chips recipe delivers crispy, golden fried fish fillets paired with perfectly cooked, crunchy twice-fried Russet potato chips. The beer batter coating the white fish gives a light and airy texture, while the double frying method ensures the chips have a crispy exterior and tender inside. Perfectly seasoned and ideal for a comforting meal, this recipe serves six.
Ingredients
Scale
Fish
- 6 fish fillets (cod, pollock, tilapia, or your choice of white fish)
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 12 ounces beer or milk (preferably ice cold)
- Additional flour for dusting fish fillets
Potatoes and Frying
- 4 large Russet potatoes (peeled and sliced into large fingers, mandolin slicer recommended)
- Vegetable oil for frying
- Salt to taste
Instructions
- Soak the potatoes: Place the peeled and sliced potatoes in a bowl of ice water for 20-30 minutes to remove excess starch and help achieve crispiness.
- Heat the oil: Heat vegetable oil in a deep heavy skillet or deep fryer to 330°F (165°C) for the first fry of the potatoes.
- Dry potatoes: Drain the soaked potatoes and dry them thoroughly with a kitchen towel to prevent oil splatter and ensure even frying.
- First fry of potatoes: Carefully fry the potatoes, about 1 cup at a time, in the hot oil for approximately 2 minutes until they just begin to cook but are not browned.
- Drain first fry potatoes: Remove the potatoes with a slotted strainer and drain over paper towels to remove excess oil.
- Repeat first fry: Repeat the first frying process with all potato batches to partially cook them before final crisping.
- Increase oil temperature: Raise oil temperature to 370°F (188°C) for frying the fish and crisping the chips.
- Prepare the batter: In a large bowl, stir together flour, baking powder, salt, onion powder, and garlic powder. Gradually whisk in the ice-cold beer or milk until smooth to create a light batter.
- Coat fish fillets: Lightly dust each fish fillet with additional flour, then dip into the batter, allowing excess batter to drip off for an even coating.
- Fry the fish: Carefully add battered fillets to the hot 370°F oil and fry until golden and cooked through, about 2-3 minutes per side depending on thickness.
- Drain fried fish: Use a slotted spoon or tongs to remove the fish from oil and drain on paper towels to remove excess oil.
- Second fry of potatoes: Return the partially cooked potatoes to the hot 370°F oil and fry until golden brown and crispy, about 4 minutes.
- Drain and season chips: Remove the chips from oil, drain over paper towels, and season with salt to taste immediately when hot.
Notes
- Ensure potatoes are dried completely to avoid hot oil splatters.
- Use ice-cold beer or milk for the batter to create a lighter, crispier coating.
- Double frying the potatoes is essential for the perfect crisp texture.
- Maintain oil temperature to prevent greasy fish and soggy chips.
- Cook fish in batches if necessary to avoid overcrowding the fryer.
