WOULD YOU EAT THIS FISH AND CHIPS 🐟🍟🍋
Ingredients:
For the Fish:
1 ½ lbs white fish fillets (such as cod, haddock, or pollock)
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 cup cold club soda (or beer for beer batter)
Vegetable oil for frying
Lemon wedges (for serving)
For the Chips (Fries):
4 large russet potatoes, peeled and cut into thick fries
2 tbsp vegetable oil
Salt to taste
Instructions:
For the Chips:
Prepare the Potatoes: Preheat your oven to 400°F (200°C). Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry with paper towels.
Bake the Fries: Toss the potatoes with vegetable oil and arrange them in a single layer on a baking sheet. Bake for 25-30 minutes, turning halfway, until golden brown and crispy. Season with salt.
For the Fish:
Heat the Oil: In a deep pot or fryer, heat the vegetable oil to 350°F (175°C) for frying.
Make the Batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold club soda (or beer) until the batter is smooth and slightly thick.
Fry the Fish: Dip each fish fillet into the batter, allowing excess to drip off, then carefully place the fish into the hot oil. Fry in batches for 4-5 minutes, or until the batter is golden and crispy, and the fish is cooked through. Drain on paper towels.
Serve:
Assemble the Dish: Serve the crispy fish fillets with the hot fries. Add lemon wedges on the side and enjoy with tartar sauce or malt vinegar.
Helpful Tips:
Double Fry for Extra Crispiness: If you want extra crispy fries, fry the potatoes at 300°F for a few minutes first, then drain and fry again at 375°F until golden and crispy.
Keep Fish Warm: If making fish in batches, keep the cooked fish warm in a low oven while you finish frying the rest.