WOULD YOU EAT THIS CRISPY BRITISH FISH AND CHIPS 🐟🍟🇬🇧
For the Fish:
1 lb white fish fillets (cod, haddock, or pollock)
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold sparkling water
Vegetable oil for frying
Lemon wedges for serving
For the Chips:
4 large potatoes, peeled and cut into thick chips
2 tablespoons vegetable oil
Salt to taste
Instructions:
For the Chips:
Prepare the potatoes: Rinse the potato chips in cold water to remove excess starch. Pat them dry with a clean towel.
First fry: Heat vegetable oil in a deep skillet or fryer to 325°F (165°C). Fry the potato chips in batches for 5-6 minutes until soft but not browned. Remove and drain on paper towels.
Second fry: Increase the oil temperature to 375°F (190°C). Fry the chips again for 3-4 minutes until golden brown and crispy. Drain and season with salt.
For the Fish:
Prepare the batter: In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water, whisking until smooth and thick.
Heat the oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
Coat and fry the fish: Pat the fish fillets dry with paper towels, then dip each fillet into the batter, letting any excess drip off. Carefully lower the fish into the hot oil and fry in batches for 4-5 minutes per side, or until golden and crispy. Remove and drain on paper towels.
Serve: Plate the crispy fish alongside the hot chips. Serve with lemon wedges, tartar sauce, and a sprinkle of malt vinegar for an authentic touch.
Helpful Tips:
Keep the batter cold for a light and crispy texture.
For even crispier chips, fry them in two stages as outlined above.
Serve with mushy peas or coleslaw for a classic British experience.
Enjoy this iconic crispy British fish and chips—a delicious, golden meal that's perfect for a hearty lunch or dinner! 🐟🍟🇬🇧
#FishAndChips #BritishClassic #CrispyDelight