Fish ’n Chips

Golden, shatter-crisp battered fish with fluffy chips, finished with a shower of salt and a squeeze of lemon for the ultimate pub-style comfort meal.

Ingredients

• 800g (about 4 x 200g) white fish fillets (cod/haddock/pollock), patted dry
• 900g potatoes (preferably floury), peeled (optional) and cut into 1cm batons
• 250g plain flour, divided
• 1 1/2 tsp baking powder
• 330ml very cold sparkling water (or cold water)
• 1 tsp fine salt, plus extra to finish
• 1/2 tsp black pepper
• Neutral oil for deep frying (vegetable/canola), 1.5–2 litres (as needed for depth)
• Lemon wedges, to serve (optional but classic)

Method

• 1

  Step 1: Cut and rinse the chips

  Cut potatoes into 1cm batons. Rinse in cold water until the water runs mostly clear (this removes surface starch so they fry up crisp). Drain well, then pat thoroughly dry with a clean tea towel (wet potatoes = oil splatter).

• 2

  Step 2: First fry (blanch) the chips

  Heat oil in a deep pot to **160°C / 320°F** (use a thermometer if you can). Fry chips in 2–3 batches for **6–8 minutes** until **softened and pale** (no browning). Lift out and drain on a rack or paper towels. Let them cool while you prep the batter (cooling helps them crisp later).

• 3

  Step 3: Make the batter

  In a bowl, whisk together **200g flour**, **baking powder**, **1 tsp salt**, and **pepper**. Whisk in **very cold sparkling water** until you have a batter the consistency of pouring cream—**it should coat the back of a spoon**. Rest for **5 minutes** while you heat the oil (this hydrates flour; don’t over-rest).

• 4

  Step 4: Heat oil for final fry

  Raise oil to **190°C / 375°F**.

• 5

  Step 5: Second fry the chips until golden

  Fry chips again in batches for **4–6 minutes** until **deep golden and crisp**. Drain, immediately season with salt while hot, and keep warm in a low oven (**120°C / 250°F**) while you fry fish.

• 6

  Step 6: Dredge and batter the fish

  Put remaining **50g flour** on a plate with a pinch of salt. Lightly coat fish in flour (shake off excess) — this helps batter cling. Dip into batter, letting excess drip off for a few seconds.

• 7

  Step 7: Fry the fish

  Carefully lower battered fish into **190°C / 375°F** oil. Fry **4–6 minutes** (depending on thickness), turning once, until **deep golden and crisp**. The fish should feel firm and the batter should sound “hollow” when tapped. Drain on a rack (rack keeps it crisp).

• 8

  Step 8: Serve

  Plate up fish with chips, a final pinch of salt, and lemon wedges.

Tips

• **Crispier batter:** Keep the batter **cold** (cold water + don’t let it sit warm). Sparkling water gives a lighter crunch.
• **No thermometer?** Test oil with a drop of batter: it should **sizzle instantly and float**, turning golden in about **60–90 seconds** at frying temp.
• **Best fish choices:** Cod/haddock for classic flaky texture; pollock is a great budget pick.
• **Make-ahead:** You can do the **first fry** of chips up to a few hours ahead; keep at room temp, then do the final fry just before serving.
• **What to serve with it:** Classic with lemon; if you have pantry vinegar, a splash over chips is very traditional.

Nutrition (per serving, estimate)