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Introduction
Few dishes are as quintessentially British as fish and chips. This pub favorite has its origins in the 19th century when fried fish was first introduced in London's East End by Jewish immigrants. Over time, the simple combination of crispy battered fish and thick-cut potato chips has become an iconic national treasure. Whether enjoyed at the local chippy after the pub or served at home with a pint, fish and chips remains a beloved comfort food that brings people together.
Ingredients
• 1 pound fresh cod or haddock fillets, skinned and cut into 3-inch pieces
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup cold beer or sparkling water
• 2 large Russet potatoes, scrubbed and cut into 1/4-inch thick fries or chips
• Vegetable oil for frying (about 2 cups)
• 1/2 cup mayonnaise
• 2 tablespoons dill pickle relish
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon capers, drained and minced (optional)
• 2 tablespoons fresh parsley, minced
• 1 lemon, cut into wedges for serving
Step 1:
Cut the cod or haddock fillets into 3-inch pieces and pat them dry with paper towels. Set aside.
Step 2:
In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually whisk in the cold beer or sparkling water until a smooth batter forms. Let the batter rest for 10 minutes.
Step 3:
While the batter rests, prepare the fries or chips. Cut the potatoes into 1/4-inch thick strips or slices. Rinse them under cold water to remove excess starch, then pat them dry with paper towels.
Step 4:
Fill a deep fryer or heavy-bottomed pot with 2-3 inches of vegetable oil and heat it to 350°F (175°C).
Step 5:
Working in batches, fry the potato fries or chips for 2-3 minutes until golden brown and crispy. Transfer the fried potatoes to a paper towel-lined plate and season with salt.
Step 6:
Dip the cod or haddock pieces into the batter, coating them evenly, and carefully add them to the hot oil. Fry for 3-4 minutes until the batter is golden brown and the fish is cooked through. Transfer the fried fish to a paper towel-lined plate.
Step 7:
In a small bowl, mix together the mayonnaise, dill pickle relish, lemon juice, Dijon mustard, capers (if using), and parsley to make the tartare sauce.
Step 8:
Serve the fried fish and chips hot, with the tartare sauce and lemon wedges on the side.
Q: Can I use frozen fish for this recipe?
A: While fresh fish is preferred, you can use frozen cod or haddock fillets. Ensure they are fully thawed and patted dry before battering and frying.
Q: How do I keep the fried fish and chips crispy?
A: Serve the fried fish and chips immediately after cooking. If you need to hold them for a short time, keep them in a warm oven (around 200°F or 93°C) on a wire rack to prevent sogginess.
Q: Can I make the batter ahead of time?
A: It's best to make the batter just before frying. If you need to make it ahead, let it rest for no more than 30 minutes to ensure the baking powder remains effective.
• For a lighter batter, substitute club soda or seltzer water for the beer.
• Russet potatoes are recommended for their starchy texture, which yields a crispy exterior when fried. You can substitute Yukon Gold or red potatoes if preferred.
• For a dairy-free tartare sauce, use vegan mayonnaise or a plant-based alternative.
• This recipe contains fish and dairy products. Omit or substitute ingredients as needed for any dietary restrictions or allergies.
Serve the fried fish and chips hot, with the tartare sauce and lemon wedges on the side.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until crispy.
Prepare the batter and tartare sauce while the oil is heating up to save time. Fry the fish in batches to maintain the oil temperature and ensure even cooking.
- Don't overmix the batter to avoid tough fish. Lumps in the batter are okay.
- Dry the fish and potato pieces thoroughly before frying to prevent splattering and ensure a crispy texture.
- Adjust the frying time based on the thickness of the fish and potato pieces.
For a gluten-free version, substitute gluten-free flour and beer or sparkling water. For a spicy twist, add cayenne pepper or hot sauce to the batter or tartare sauce.
Pair with a crisp lager or pale ale, or a refreshing white wine such as Sauvignon Blanc or Pinot Grigio.
Best in late spring and summer when fresh cod or haddock is readily available.
This recipe contains fish, wheat (from the flour), and dairy (from the mayonnaise). It may also contain alcohol (from the beer, if used). Please check the individual ingredient labels for any additional allergens.
