Classic Fish and Chips
This recipe delivers crispy, golden fried fish alongside perfectly cooked chips. It's a comforting and satisfying meal, perfect for a weekend treat or a casual dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 833 kcal
Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gcod fillet, skinless, boneless
- 900 gpotato, russet or maris piper, peeled
- 1.5 lvegetable oil
batter
- 150 gall-purpose flour
- 30 gcornstarch
- 1 tspbaking powder
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 200 mlcold sparkling water
garnish
- 4 pcslemon wedge(optional)
condiment
- 2 tbspmalt vinegar(optional)
Equipment
deep fryer · deep pot · slotted spoon · thermometer · tongs · large bowl · wire rack · whisk
The method
Step by step
- 1
Cut the potatoes into thick-cut chips, approximately 1 cm wide.
About 5 min
Cook’s note: Consistency in size ensures even cooking.
- 2
Rinse the cut potatoes thoroughly under cold running water until the water runs clear, then pat them completely dry with a clean kitchen towel.
About 5 min
Cook’s note: Removing starch helps achieve crispier chips.
- 3
Heat the vegetable oil in a large deep pot or deep fryer to 130°C (265°F).
About 5 min
Cook’s note: Use a thermometer to accurately monitor oil temperature for best results.
- 4
Carefully add the dried potato chips to the hot oil in batches, ensuring not to overcrowd the pot.
Cook’s note: Overcrowding lowers oil temperature and leads to soggy chips.
- 5
Fry the chips for 5-7 minutes until they are tender but not browned, then remove them from the oil and drain on a wire rack set over paper towels.
About 7 min
Cook’s note: This first fry cooks the inside, the second fry will crisp the outside.
- 6
Increase the oil temperature to 180°C (350°F).
About 3 min
- 7
While the oil heats, prepare the batter by whisking together the all-purpose flour, cornstarch, baking powder, salt, and black pepper in a medium bowl.
About 2 min
- 8
Gradually pour the cold sparkling water into the dry ingredients, whisking until a smooth, thick batter forms.
About 1 min
Cook’s note: Do not overmix; a few lumps are fine.
- 9
Pat the cod fillets very dry with paper towels and season them lightly with salt and pepper.
About 2 min
Cook’s note: Dry fish helps the batter adhere better.
- 10
Dip each cod fillet into the prepared batter, ensuring it is fully coated.
About 1 min
Cook’s note: Let excess batter drip off before frying.
- 11
Carefully lower the battered fish into the hot oil (180°C / 350°F) and fry for 4-6 minutes, turning once, until golden brown and cooked through.
About 6 min
Cook’s note: Cook in batches if necessary to maintain oil temperature.
- 12
Remove the fried fish from the oil and place on a wire rack to drain excess oil.
- 13
Re-fry the par-cooked chips in the 180°C (350°F) oil for 2-4 minutes, or until they are golden brown and crispy.
About 4 min
- 14
Remove the crispy chips from the oil, drain, and season immediately with salt.
Cook’s note: Salt adheres best when the chips are hot.
- 15
Serve the hot fish and chips immediately with lemon wedges and malt vinegar, if desired.
Per serving
Nutrition
- Calories
- 832.7kcal
- Protein
- 35.5g
- Carbs
- 75.4g
- Fat
- 43.1g
- Fibre
- 6.5g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fish and chips in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until heated through and crispy.
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