fish and chips
Ingredients:
For the Fish:
4 pieces of white fish fillets (like cod or haddock)
1 cup all-purpose flour (for dredging)
1 cup all-purpose flour (for batter)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold sparkling water (or cold beer)
Oil for frying (vegetable or canola)
For the Chips:
4 large russet potatoes
Salt
Oil for frying
Optional:
Malt vinegar
Tartar sauce
Instructions:
1. Prepare the Chips:
Peel the potatoes and cut them into thick strips.
Soak the potato strips in cold water for at least 30 minutes to remove excess starch. This helps them crisp up.
Drain and pat dry with a towel.
2. Preheat the Oil:
Heat oil in a deep fryer or large pot to 325°F (165°C) for the chips. Use enough oil to fully submerge the potatoes.
3. Fry the Chips:
Fry the potato strips in batches until they are soft but not browned, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Increase the oil temperature to 375°F (190°C).
Fry the chips a second time until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with salt.
4. Prepare the Fish:
In a bowl, mix 1 cup flour, baking powder, salt, and pepper.
Gradually whisk in the cold sparkling water (or beer) until you have a smooth batter.
Pat the fish fillets dry and dredge them in the extra 1 cup of flour, shaking off excess.
Dip each fillet into the batter, allowing excess to drip off.
5. Fry the Fish:
Heat oil to 350°F (175°C).
Fry the battered fish fillets in batches until golden brown and crispy, about 4-5 minutes per side, depending on thickness.
Drain on paper towels.
6. Serve:
Serve the fish and chips hot, optionally with malt vinegar and tartar sauce.
Enjoy your homemade fish and chips!
