Classic Fish and Chips

Nutrition Facts

What You'll Need

Ingredients

• 4 pieces cod fillets
  • skinless, about 6 oz each
• 1.5 cups all-purpose flour
  • for batter
• 1 cup cold sparkling water
  • to create light batter
• 1 teaspoon baking powder
• 1 teaspoon salt
  • divided
• 0.5 teaspoon black pepper
  • ground
• 4 large potatoes
  • russet or Maris Piper, for chips
• 4 cups vegetable oil
  • for frying
• 4 lemon wedges (optional)
• 0.5 cup tartar sauce (optional)
  • for serving

Instructions

1. Peel the potatoes and cut them into thick chips about 1/2 inch wide.
2. Rinse the chips in cold water to remove excess starch, then pat dry thoroughly with paper towels.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 320°F (160°C).
4. Blanch the chips in the hot oil (320°F) for about 4-5 minutes until they are soft but not colored. Remove and drain on paper towels.

   Blanch chips (5:00)
   Do not overcrowd the fryer; cook in batches if needed.
5. Increase the oil temperature to 375°F (190°C) for crisping later.
6. In a large mixing bowl, combine the flour, baking powder, half the salt, and black pepper.
7. Slowly whisk in the cold sparkling water until you get a smooth batter with a consistency similar to thick pancake batter.
8. Pat the fish fillets dry with paper towels and lightly season with remaining salt.
9. Dip each fish fillet into the batter, coating completely.
10. Carefully lower the battered fish into the hot oil (375°F). Fry for about 6-8 minutes until golden and crispy, turning once if necessary.

    Fry fish (8:00)
    Cook fish in batches without overcrowding.
11. After frying the fish, return the chips to the oil at 375°F and fry for another 2-3 minutes until golden and crispy. Drain on paper towels.

    Crisp chips (3:00)
12. Serve the crispy fish and chips immediately with lemon wedges and tartar sauce on the side.