Classic British Fish and Chips
Enjoy a comforting plate of classic British Fish and Chips, featuring crispy, golden batter and fluffy thick-cut fries.
Ingredients
Instructions
Prep the Potatoes: Peel and slice the potatoes into thick, even sticks about ¾ inch wide. Soak them in cold water for at least 30 minutes to remove excess starch.
Parboil the Chips: Drain the potatoes, rinse under cold water, and boil in salted water for 5–6 minutes until just tender. Drain and let dry completely.
Make the Batter: In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually pour in the cold beer and whisk until smooth. Let the batter rest.
Fry the Chips (First Fry): Heat oil to 320°F (160°C) and fry the chips in batches for 3–4 minutes. Remove and let drain on paper towels.
Fry the Fish: Heat the oil to 375°F (190°C). Pat the cod fillets dry, dust with flour, dip in batter, and fry for 6–8 minutes until golden and crisp. Drain on a wire rack.
Fry the Chips (Second Fry): Increase oil temperature to 375°F (190°C) and fry chips again for 2–3 minutes until deeply golden. Remove, drain, and season with salt.
