The Only Fish and Chips Recipe Youll Ever Need Proper Fish Chips
Table of Contents
Recipe Introduction
Quick Hook
Fancy some proper British Food ? Ever craved that seaside feeling? My Fish and Chips Recipe nails it every time. Think crispy batter and fluffy chips.
Brief Overview
Classic Fish and Chips originated in London way back when. It's medium difficulty, taking about 50 minutes. This recipe makes two servings. It's proper good, innit?
Main Benefits
This Homemade Fish and Chips recipe offers a good dose of protein. Serve it up on a Friday night. What makes it special? The double fried chips.
Craving Traditional Fish and Chips ? Well, pull up a chair and let's talk Fish and Chips Recipe . This isn't just any old recipe, mind you.
This is the one. We're talking about perfectly golden, Crispy Fish Batter Recipe , clinging to flaky white fish. Paired with chips that are fluffy on the inside and gloriously crisp on the outside.
It's a taste of Britain, simple but soul satisfying.
My first memory of Best Fish And Chips was at the seaside. I remember the smell of the salty air mixing with the aroma of fried goodness.
The newspaper wrapping, the vinegar sting on my tongue. Oh my gosh!.
How to Make Fish and Chips the right way? It is all about technique. It's all about getting that batter just right.
It's about controlling that oil temperature. Believe me, I've had my share of soggy disasters along the way! Don't worry it is going to be all right with this guide.
We are going to be making Battered Fish from scratch. We are going to be making the Chips Recipe from scratch as well!
Okay, mate, let's get down to brass tacks with the ingredients for the Fish and Chips Recipe !
Ingredients & Equipment
Right then, to make some Homemade Fish and Chips , you'll need a few bits and bobs. This ain't rocket science, but good ingredients do make a difference, you know? Let's dive in.
Main Ingredients
- For the Chips:
- 2 large Maris Piper potatoes (about 700g / 1.5 lbs ). Yukon Golds work too.
- 1.5-2 liters / 6-8 cups of vegetable or groundnut oil. For frying.
- Sea salt. To taste, of course!
- For that cracking Fish Batter:
- 150g / 1 1/4 cups all-purpose flour. Plus, extra for dusting.
- 1 tsp baking powder.
- 1/2 tsp salt.
- 150ml / 2/3 cup cold sparkling water. Or chilled beer, for a better flavour.
- 1 tbsp white wine vinegar.
- And, of course, the Fish:
- 2 cod fillets ( 175g / 6oz each). Skinless, boneless. Haddock or pollock works great too.
For the spuds, look for firm potatoes, yeah? No soft bits or sprouts. For the fish, fresh is best, but frozen works in a pinch.
Seasoning Notes
You know, the secret to Traditional Fish and Chips isn't just the ingredients, but how you use 'em.
- A little salt goes a long way with the chips. Some folks like malt vinegar powder too.
- For the batter, the fizz in the sparkling water is key, right? That's what makes it light.
- Honestly, just a bit of salt and pepper on the fish before battering does wonders!
- You can also use a splash of paprika or cayenne to spice up the batter.
Equipment Needed
You don't need a fancy fryer for great Classic Fish and Chips . Simplicity is key!
- Large, heavy bottomed pot or deep fryer. If you've got a chip pan, even better.
- Slotted spoon or spider. For getting the chips and fish out.
- Thermometer. Ideally a deep fry one, to get the oil temp spot on.
- Paper towels. For draining that extra oil, yeah?
- Mixing bowls.
- Whisk.
If you don't have a deep fry thermometer, just keep a close eye on the oil. A small cube of bread will turn golden brown in about 30-40 seconds at the right temperature! We want crispy, not burnt.
The Only Fish and Chips Recipe You'll Ever Need (Proper Fish & Chips!)
Honestly, who doesn't love Fish and Chips ? It's the ultimate comfort food, right? This Classic Fish and Chips recipe nails it.
Crispy batter, fluffy chips... chef's kiss . I’ve tried loads, and this is the one . You'll think you're at the seaside.
I promise!
Prep Like a Pro
- Mise en place, innit? Get everything measured and ready. It saves time.
- Cut those Maris Pipers into chunky chips. Roughly 700g . Think chip shop style.
- Pat the cod dry. About 2 x 175g fillets. Safety first! Hot oil is no joke.
Let's Get Cooking
- Rinse those chips. Get rid of that extra starch. Drain them well.
- Fry chips at 140° C for 5- 7 mins . Get them soft, not brown. Let cool.
- Whisk flour ( 150g ), baking powder, and salt. Batter time!
- Mix in 150ml cold sparkling water and vinegar. Smooth batter, no lumps.
- Dust the fish with flour. Coat in batter.
- Fry chips again at 190° C for 2- 3 mins . Golden and crispy now! Salt 'em.
- Fry fish for 4- 5 mins per side. Golden batter, cooked through. Get the fish temp up to 63° C
- Serve hot, chips and fish together. Bob's your uncle!
How to Make Fish and Chips Like a Boss
- Use a thermometer! Oil temp is key. Keep it constant.
- Don't overcrowd the pan. Fry in batches.
- Super cold water makes a lighter batter. Chill the flour, too.
- Double fry the chips, that's the secret of my grandma for Best Fish And Chips .
- If you are doing Homemade Fish and Chips , Make a batter that's a bit thicker if you want it to stick better.
So, there you have it: the best Fish and Chips recipe around. A proper bit of British food . Why not give it a try? Tell me what you think, eh?
Recipe Notes for the Best Fish And Chips You'll Ever Make
Alright, you're about to tackle a proper Fish and Chips Recipe . Here are a few extra bits and bobs to make sure you knock it out of the park.
Seriously, these little tips can take your Classic Fish and Chips from "meh" to "Oh my gosh, this is amazing!"
Nailing the Plating and Perfect Pairings
Forget fancy plating. Think comforting and classic. A simple paper lined bowl or a newspaper cone is peak Traditional Fish and Chips presentation.
Squeeze some fresh lemon over the Battered Fish . Salt and vinegar? Mandatory.
On the side, consider mushy peas. They are a total British classic. Tartare sauce is also a win. For drinks, a cold pint of your favorite lager or a sparkling elderflower presse is a perfect choice.
Storage Tips - For the (Unlikely) Leftovers
Honestly, Homemade Fish and Chips are best eaten fresh. But hey, life happens. If you’ve got leftovers, pop them in the fridge ASAP.
For the fish, wrap it tightly in foil or put it in an airtight container. Eat within 24 hours, max . Do not even think about refreezing the fish.
Reheat the fish in a hot oven 180° C / 350° F for about 10 minutes. This will help re-crisp the batter.
For the chips, a quick blast in the oven or air fryer is the way to go. Microwaving? I would not advise doing that!
Changing Things Up
Fancy a twist on this Fish and Chips Recipe ? No problem.
For a gluten-free version, switch out the plain flour for a gluten-free blend. Double check your baking powder, too. You can bake the fish for a healthier option!
If you’re feeling spicy, add a pinch of cayenne pepper to the Crispy Fish Batter Recipe . It adds a wicked kick! Instead of cod, you can use Haddock!
Nutrition Basics - Keepin' it Real
Let's be honest, Fish and Chips isn't exactly a health food. However, it can be part of a balanced diet. The fish is a great source of protein and omega-3 fatty acids.
The chips? Well, they are mostly carbs! Try to use good quality oil and don't overdo the salt. Remember, this is an estimate, so it might vary.
Right then, get cooking! This Fish and Chips Recipe is your ticket to deliciousness. Give it a go, have some fun, and don't be afraid to experiment.
You'll be making Best Fish And Chips in no time!
Frequently Asked Questions
Why are my Fish and Chips greasy?
Greasy fish and chips usually come down to oil temperature. If the oil isn't hot enough (should be around 190°C/375°F for the second chip fry and the fish), the food will absorb the oil instead of crisping up. Also, don't overcrowd the pan; cook in batches to maintain the oil temperature.
Make sure to drain well on paper towels after frying, too!
What's the best way to get crispy batter for my Fish and Chips Recipe?
Crispy batter is all about using cold ingredients and not overmixing! Use ice-cold sparkling water (or chilled beer!), and even chill the flour beforehand. Mix the batter just until it comes together; overmixing develops the gluten and makes for a tougher batter.
A touch of baking powder also helps to create a light and airy texture that crisps up beautifully. Don't forget to pat the fish dry with paper towels before dipping in the batter!
Can I make this Fish and Chips recipe ahead of time?
Fish and chips are definitely best served fresh and hot! You can prepare the chips ahead of time by doing the first fry, then letting them cool completely. Store them in the fridge, and then do the second fry just before serving.
The fish batter is best made right before frying, as it can lose its fizz and lightness if left to sit. No one wants a soggy bottom, do they?
What's the secret to perfectly cooked chips fluffy inside and crispy outside?
The double frying method is key! The first fry at a lower temperature (140°C/275°F) cooks the potatoes through, making them fluffy inside. Letting them cool completely allows the starches to set.
The second fry at a higher temperature (190°C/375°F) then creates that glorious golden brown, crispy exterior. Maris Piper or Yukon Gold potatoes are ideal for this because of their starch content.
Any healthier alternatives for this classic Fish and Chips Recipe?
To make it healthier, consider baking the fish instead of frying. Coat it in breadcrumbs for a crispy texture. You can also use an air fryer for the chips to reduce the amount of oil.
Opt for a leaner fish like cod or haddock, and don't be shy with the lemon juice and vinegar they add flavour without the calories. Watch your portion sizes too; a little bit of what you fancy does you good!
Can I freeze leftover fish and chips?
While technically you can freeze leftover fish and chips, the quality will definitely suffer. The batter will likely become soggy, and the chips won't be as crispy. If you must, freeze them separately in airtight containers.
Reheat in a hot oven (or air fryer) to try and revive some of the crispness, but be warned, it won't be quite the same as freshly made. It's better to just cook what you need and avoid leftovers altogether!
The Only Fish And Chips Recipe Youll Ever Need P
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 850 kcal |
|---|---|
| Fat | 45g |
| Fiber | 5g |