Ingredients:

  • 2 large Maris Piper potatoes (or Yukon Gold), peeled and cut into thick chips (approx. 700g / 1.5 lbs)
  • Vegetable oil or groundnut oil, for frying (approx. 1.5-2 liters / 6-8 cups)
  • Sea salt, to taste
  • 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)
  • 1 tbsp white wine vinegar
  • 2 x 175g / 6oz cod fillets (skinless and boneless), or haddock, or pollock

Instructions:

  1. Rinse the cut chips in cold water to remove excess starch. Drain well and pat dry with paper towels.
  2. Heat the oil to 140°C / 275°F. Fry the chips in batches for 5-7 minutes, until softened but not coloured. Remove and drain.
  3. Let the chips cool completely.
  4. In a large bowl, whisk together the flour, baking powder, and salt.
  5. Gradually whisk in the cold sparkling water and vinegar until you have a smooth batter. Don't overmix.
  6. Pat the fish fillets dry with paper towels and lightly dust with flour.
  7. Increase the oil temperature to 190°C / 375°F. Fry the chips in batches for 2-3 minutes, until golden brown and crispy. Remove and season.
  8. Dip each fish fillet into the batter, ensuring it's fully coated.
  9. Carefully lower the battered fish into the hot oil and fry for 4-5 minutes per side, until golden brown and cooked through. Fish should reach 63°C / 145°F.
  10. Drain the fish on paper towels and serve hot with the chips. Enjoy your Fish and Chips Recipe!