Homemade Fish and Chips Recipe
Fish and chips is a classic British dish that combines crispy, golden-fried fish with crunchy, fluffy chips. Making it from scratch is surprisingly straightforward and results in a dish that’s both delicious and satisfying. Here’s a step-by-step guide to creating a perfect homemade fish and chips meal.
Ingredients
For the Fish:
- 4 pieces of white fish fillets (such as cod, haddock, or pollock), about 6 oz each
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water (or cold beer for a richer flavor)
- Vegetable oil, for frying
For the Chips:
- 4 large russet potatoes
- Salt, to taste
- Optional: malt vinegar or tartar sauce for serving
Instructions
1. Prepare the Potatoes:
- Peel the potatoes and cut them into thick sticks, about 1/2 inch wide. For even cooking, try to keep them as uniform in size as possible.
- Place the potato sticks in a bowl of cold water and let them soak for at least 30 minutes. This step helps to remove excess starch, which results in crispier fries.
2. Make the Batter:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Gradually add the cold sparkling water (or beer), whisking until the batter is smooth and has the consistency of thick cream. The batter should be slightly lumpy for a crispy texture.
3. Preheat the Oil:
- Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3 inches. Heat the oil to 350°F (175°C). You can use a kitchen thermometer to check the temperature, or drop in a small piece of bread; it should brown in about 60 seconds if the oil is hot enough.
4. Fry the Chips:
- Drain the potato sticks and pat them dry with paper towels.
- Carefully lower the potato sticks into the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes, or until the chips are golden brown and crisp.
- Remove the chips using a slotted spoon and drain them on a paper towel-lined plate. Season with salt immediately.
5. Fry the Fish:
- Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
- Dip each fillet into the batter, allowing any excess to drip off.
- Carefully lower the battered fish into the hot oil, frying one or two pieces at a time to avoid overcrowding. Fry for about 4-5 minutes, or until the fish is golden brown and the batter is crisp.
- Use a slotted spoon to remove the fish and drain on a paper towel-lined plate.
6. Serve:
- Serve the hot fish and chips immediately, with optional malt vinegar or tartar sauce on the side. For a classic touch, add a wedge of lemon to squeeze over the fish.
Tips
- Oil Temperature: Keeping the oil at the right temperature is crucial for crispy results. If the oil is too hot, the batter may burn before the fish cooks through; if it’s too cool, the batter can become greasy.
- Double Frying: For extra-crispy chips, you can fry the potatoes twice. After the first fry, let them cool, then fry them again for a few minutes until they reach the desired crispiness.
- Seasoning: Customize your seasoning by adding a pinch of paprika, garlic powder, or cayenne pepper to the batter for a bit of extra flavor.
Enjoy your homemade fish and chips with a side of mushy peas or a fresh green salad for a complete meal.
