Fish & Chips
Forget the chippy, make your own fish & chips magic! This recipe unlocks the secrets to crispy, golden fish and fluffy, perfectly seasoned chips.
Craving a taste of the seaside? This classic dish is easy to make and perfect for:
- A satisfying weeknight dinner that the whole family will love.
- A casual gathering with friends.
- A cozy night in with a movie and your favorite comfort food.
Ditch the takeout and embrace the fish & chips experience at home! Continue reading for the full recipe and get ready to impress your taste buds with this timeless favorite.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Total Time: 35-35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
Ingredients
Scale
Ingredients for Fish:
- 1 1/2 lbs white fish fillets (we used cod), cut into long strips
- 1 c all-purpose flour, plus more for dredging fish
- 1/2 c cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp paprika
- 1/2 tsp salt, plus more for seasoning fish
- 1/4 tsp pepper, plus more for seasoning fish
- 1/2 tsp hot sauce
- 1 c cold light beer
Ingredients for Chips:
- 2 lbs potatoes, peeled, cut into 1/2 inch by 1/2 inch slices
- Cajun seasoning – to taste
- Salt & pepper – to taste
- 1 quart (1 liter) vegetable oil , or lard, for frying
Instructions
1. Prepare the Oil:
- Heat oil in a deep pot to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintain a temperature between 350°F and 375°F.
- Avoid overcrowding the pot, as this can lower the oil temperature and prevent the fish from cooking properly.
2. Make the Batter:
- In a large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, and pepper.
- Gradually whisk in beer (or club soda) until a smooth, slightly thick batter forms. Adjust consistency as needed.
3. Prepare the Potatoes:
- Slice potatoes into 1/2-inch thick slices, then cut each slice into 1/2-inch wide chips.
- Rinse potato chips in cold water and drain.
- Simmer potato chips in a pot of boiling water for 3-4 minutes.
- Drain thoroughly and pat dry with paper towels.
- Refrigerate covered with paper towels until ready to use.
4. Prepare the Fish:
- Cut fish fillets into 1-inch wide strips.
- Pat fish fillets dry with paper towels.
- Season generously with salt and pepper.
- Lightly dredge each fillet in flour.
5. Fry the Fish:
- Dip prepared fillets into the batter, ensuring even coating.
- Fry a few fillets at a time in the hot oil, ensuring the oil temperature remains stable.
- Fry for 5-7 minutes, turning occasionally, until the batter is golden brown and the fish is cooked through.
- Remove fillets from the oil and drain on paper towels.
6. Fry the Potatoes (Optional):
- Increase oil temperature to 400°F (200°C).
- Fry potato chips in batches for 5 minutes, or until golden brown and crispy.
- Drain on paper towels and season with Cajun seasoning, salt, and pepper.
7. Serve:
-
- Serve fish fillets immediately with your favorite condiments.
- Optional: Keep cooked fish warm in a 200°F oven while frying remaining batches.
Notes
- Check out my homemade tartar sauce recipe to go with this!
Keywords: Fish, Fish & Chips, Potato, French Fries
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