Classic British Fish and Chips

Peel and slice your potatoes into thick fries. Soak them in cold water for at least 30 minutes (or overnight) to remove excess starch. This helps them fry up crispier.

In a large, deep pot or Dutch oven, heat your vegetable oil to 325°F (163°C) for the first fry. Use a thermometer to keep the temperature steady.

Drain and pat the potatoes dry. Fry in batches for 3–4 minutes until just soft but not yet golden. Remove with a slotted spoon and drain on paper towels. Raise oil temperature to 375°F (190°C) for the final fry later.

In a large bowl, mix flour, baking powder, salt, and pepper. Slowly whisk in cold sparkling water until you get a smooth, thick batter. The bubbles from the sparkling water create that signature light and airy crust.

Pat fish fillets dry with paper towels. Lightly dust each fillet with flour—this helps the batter stick better.

Dip each floured fillet into the batter, allowing excess to drip off. Gently lower into the hot oil and fry for 5–6 minutes until golden brown and crisp. Don’t overcrowd the pot. Drain on a wire rack or paper towels.

Return the pre-cooked chips to the oil now at 375°F (190°C) and fry until golden and crispy—about 2–3 minutes. Sprinkle with salt immediately after draining.

Plate your crispy fish with a heap of hot chips. Add lemon wedges, tartar sauce, and maybe a little malt vinegar for the full experience.