Food Blog

Homemade Fish & Chips

Fish Batter Ingredients:

  • 200g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 200ml cold sparkling water (or beer for a richer flavor)
  • 1 large egg, beaten
  • Optional: a pinch of paprika or cayenne pepper for added flavor

Fish & Chips Ingredients:

  • 4 large potatoes, peeled and cut into thick chips
  • 4 pieces of white fish fillets (such as cod or haddock), about 150-200g each
  • Salt, to taste
  • Vegetable oil, for frying

For the Chips:

  • Heat the vegetable oil in a deep fryer or large pot to 160°C (320°F).
  • Rinse the potato chips under cold water to remove excess starch. Pat them dry with a clean kitchen towel.
  • Fry the chips in batches for about 5-6 minutes until they're just cooked but not browned. Remove them from the oil and drain on paper towels. Let them cool completely.
  • Increase the temperature of the oil to 190°C (375°F). Fry the chips in batches for a second time until they're golden brown and crispy, about 2-3 minutes per batch. Remove them from the oil and drain on paper towels. Season with salt while still hot.

For the Fish Batter:

  • In a large mixing bowl, sift together the flour, baking powder, and salt.
  • Make a well in the center of the dry ingredients and pour in the sparkling water (or beer) and beaten egg. Whisk until you have a smooth batter. Be careful not to overmix; a few lumps are okay.
  • Let the batter rest for 15-20 minutes at room temperature. This helps to activate the baking powder and creates a lighter, crispier batter.

For the Fish:

  • Pat the fish fillets dry with paper towels and season them lightly with salt.
  • Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
  • Dip each fish fillet into the batter, making sure it's evenly coated.
  • Carefully lower the fish into the hot oil and fry for 5-7 minutes, depending on the thickness of the fillets, until they're golden brown and cooked through. Avoid overcrowding the fryer or pot; fry in batches if necessary.
  • Once cooked, remove the fish from the oil using a slotted spoon and drain on paper towels.

Serve your homemade fish and chips with tartar sauce, mushy peas, or your favorite condiments.