Classic Fish and Chips

Ingredients

• 1.5 lb cod or other firm white fish fillets (Boneless, skinless fillets, patted very dry and cut into serving pieces)
• 2 lb russet potatoes (Peeled or scrubbed and cut into thick chips)
• 1.25 cup all-purpose flour (For the batter, plus additional flour for dredging if needed)
• 0.25 cup cornstarch (Helps create a crisp batter)
• 1 tsp baking powder
• 1.25 cup cold beer (Use a light lager or sparkling water for a nonalcoholic batter)
• 1.5 tsp kosher salt (Divided between the batter, potatoes, and finishing)
• 0.5 tsp black pepper (For seasoning the fish or batter)
• 2 L vegetable or peanut oil (For deep-frying; the amount absorbed will be substantially less)
• malt vinegar (For serving, to taste)
• 1 lemon lemon wedges (For serving)

Steps

1. 1

   Pat the fish fillets thoroughly dry with paper towels. Cut them into evenly sized portions and season lightly with salt and black pepper.

2. 2

   Peel or scrub the potatoes and cut them into thick, even chips. Rinse them in cold water until the water runs mostly clear, then dry them very thoroughly; excess moisture can cause dangerous splattering in the hot oil.

3. 3

   Heat the frying oil in a deep, heavy pot or deep fryer to 325°F (165°C). Do not fill the pot more than halfway, and use a thermometer to monitor the temperature.

4. 4

   Add the potatoes to the oil in batches so the pot is not crowded. Fry for about 4 to 6 minutes, until softened and pale but not browned. Remove them to a wire rack or paper towels and let them drain.

5. 5

   In a large bowl, whisk together the flour, cornstarch, baking powder, and part of the salt. Gradually whisk in the cold beer just until a smooth, thick batter forms; do not overmix. Keep the batter cold while preparing the fish.

6. 6

   Lightly dredge each piece of fish in flour, shaking off the excess. Dip the fish into the batter and turn it to coat completely, allowing excess batter to drip back into the bowl.

7. 7

   Increase the oil temperature to 350°F (175°C). Carefully lower the battered fish into the oil, away from you, and fry in batches for about 5 to 7 minutes, turning as needed, until the coating is deep golden and crisp and the fish reaches 145°F (63°C) internally.

8. 8

   Return the blanched potatoes to the 350°F (175°C) oil in batches. Fry for 2 to 4 minutes, until deeply golden and crisp. Drain on a rack and season immediately with salt.

9. 9

   Serve the fish and chips hot with malt vinegar and lemon wedges.

Notes

The supplied source contains only a title and a generic YouTube description; no transcript, comments, visible recipe text, quantities, or instructions were provided. Ingredient amounts and method are therefore a low-confidence reconstruction of a standard fish-and-chips preparation. Use caution when deep-frying and never leave hot oil unattended.

Nutrition per serving

• main
• British
• deep-fried
• seafood
• comfort food