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cheffrankiebunch
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Easy Fish and Chips
A comprehensive guide to making a classic and easy Fish and Chips recipe, perfect for a family meal. This tutorial focuses on achieving crispy fried fish and perfectly golden, fluffy chips from scratch.
#Fish
#Chips
#Fried
#Family Meal
#British
#Seafood
#Easy
#Dinner
Crispy Battered Fish Fillet
Recipe Information
25m
Prep Time
35m
Cook Time
1h
Total Time
4
Servings
Easy
British
English
Nutrition (per serving)
720
Calories
45g
Protein
65g
Carbs
38g
Fat
Golden French Fries (Chips)
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Plated Fish and Chips with Lemon
Instructions
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- Prepare the potatoes by peeling them and cutting them into thick-cut chips, approximately 1/2 inch (1.25 cm) wide. Rinse the cut chips thoroughly in cold water to remove excess starch, then soak them in fresh cold water for at least 30 minutes, or up to an hour.5m
Preview5mPreviewPrepare the potatoes by peeling them and cutting them into thick-cut chips, approximately 1/2 inch (1.25 cm) wide. Rinse the cut chips thoroughly in cold water to remove excess starch, then soak them in fresh cold water for at least 30 minutes, or up to an hour. - While the chips are soaking, prepare the fish batter. In a medium bowl, whisk together 1 cup of all-purpose flour, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Gradually pour in the cold beer (or sparkling water), whisking until just combined. A few lumps are fine; do not overmix. Place the batter in the refrigerator to keep it cold.10m
Preview10mPreviewWhile the chips are soaking, prepare the fish batter. In a medium bowl, whisk together 1 cup of all-purpose flour, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Gradually pour in the cold beer (or sparkling water), whisking until just combined. A few lumps are fine; do not overmix. Place the batter in the refrigerator to keep it cold. - Pat the fish fillets thoroughly dry with paper towels. Season both sides generously with salt and pepper. Place the remaining 1/2 cup of all-purpose flour in a shallow dish for dredging.5m
Preview5mPreviewPat the fish fillets thoroughly dry with paper towels. Season both sides generously with salt and pepper. Place the remaining 1/2 cup of all-purpose flour in a shallow dish for dredging. - Drain the soaked chips and pat them extremely dry with a clean kitchen towel or paper towels. In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 300°F (150°C). Fry the chips in batches for 5-7 minutes until softened but not browned. Remove from oil and drain on a wire rack set over paper towels.15m
Preview15mPreviewDrain the soaked chips and pat them extremely dry with a clean kitchen towel or paper towels. In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 300°F (150°C). Fry the chips in batches for 5-7 minutes until softened but not browned. Remove from oil and drain on a wire rack set over paper towels. - Increase the oil temperature to 350°F (175°C). While the oil heats, dredge each fish fillet in the plain flour, shaking off any excess. Then dip each floured fillet into the cold beer batter, ensuring it's fully coated. Let any excess batter drip off.5m
Preview5mPreviewIncrease the oil temperature to 350°F (175°C). While the oil heats, dredge each fish fillet in the plain flour, shaking off any excess. Then dip each floured fillet into the cold beer batter, ensuring it's fully coated. Let any excess batter drip off. - Carefully lower the battered fish fillets into the hot oil, one or two at a time, depending on the size of your pot. Fry for 6-8 minutes, flipping halfway through, until golden brown and cooked through. Remove the fish and place it on a wire rack set over paper towels to drain excess oil. Keep warm in a low oven if necessary.10m
Preview10mPreviewCarefully lower the battered fish fillets into the hot oil, one or two at a time, depending on the size of your pot. Fry for 6-8 minutes, flipping halfway through, until golden brown and cooked through. Remove the fish and place it on a wire rack set over paper towels to drain excess oil. Keep warm in a low oven if necessary. - Once all the fish is cooked, return the par-fried chips to the hot oil (350°F/175°C). Fry for another 2-4 minutes, or until golden brown and crispy. Remove from the oil and drain well. Season the hot chips immediately with salt.5m
Preview5mPreviewOnce all the fish is cooked, return the par-fried chips to the hot oil (350°F/175°C). Fry for another 2-4 minutes, or until golden brown and crispy. Remove from the oil and drain well. Season the hot chips immediately with salt. - Serve the crispy fish and chips immediately with lemon wedges, and a side of malt vinegar if desired.1m
Preview1mPreviewServe the crispy fish and chips immediately with lemon wedges, and a side of malt vinegar if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
