𝐘𝐀𝐘 𝐎𝐑 𝐍𝐀𝐘 𝐅𝐎𝐑 𝐓𝐇𝐈𝐒 𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐅𝐢𝐬𝐡 & 𝐂𝐡𝐢𝐩𝐬
Ingredients:
- 1 lb white fish fillets (such as cod or haddock)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- Vegetable oil, for frying
- 4 large potatoes, peeled and cut into thick fries
- Malt vinegar, for serving
- Lemon wedges, for serving
Instructions:
1. Prepare the Chips: Preheat the oil in a deep fryer or a large pot to 325°F (165°C). Rinse the potato fries in cold water, then pat dry with paper towels. Fry the potatoes in batches for 3-4 minutes until they are just beginning to soften, but not yet browned. Remove and drain on paper towels.
2. Make the Batter: In a mixing bowl, combine the flour, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until the batter is smooth. It should have a thick, pancake batter-like consistency.
3. Prepare the Fish: Pat the fish fillets dry with paper towels and season with salt and pepper. Dredge the fish lightly in flour, shaking off any excess, then dip into the batter, ensuring the fish is fully coated.
4. Fry the Fish: Heat the oil in the deep fryer or pot to 350°F (175°C). Carefully lower the battered fish into the hot oil and fry for 4-5 minutes, or until the batter is golden brown and crispy, and the fish is cooked through. Remove and drain on paper towels.
5. Fry the Chips Again: Increase the oil temperature to 375°F (190°C). Return the partially cooked fries to the oil and fry for another 2-3 minutes, or until golden and crispy. Remove and drain on paper towels, then season with salt.
6. Serve: Serve the crispy fish and chips hot, with malt vinegar, lemon wedges, and tartar sauce on the side.
7. Enjoy: Dive into this classic British dish and enjoy the perfect combination of crispy fish and golden chips!