14/09/2024
The best **fish and chips** are made with fresh ingredients and the right techniques to create a great taste. Traditionally, white-fleshed fish such as cod or haddock are used. Here is a great step-by-step fish and chips recipe:
# # # Ingredients
**For the fish:**
- 4 pieces of cod fillet (or haddock)
- 1 cup flour (for coating)
- 1 cup flour (for batter)
- 1 teaspoon baking powder
- 1 bottle of cold soda (or a glass of very cold mineral water)
- 1 egg yolk
- Salt and pepper
- Sunflower oil (for frying)
**For the potatoes:**
- 4 large potatoes (preferably Russet type)
- Sunflower oil (for frying)
- Salt
# # # How to make
# # # # 1. **Preparing the potatoes**
- **Peel and slice the potatoes**: Peel the potatoes, then cut them into thick fingers (about 1-1.5 cm thick).
- **Soak**: Soak the sliced potatoes in cold water for about 30 minutes to remove the starch. This step helps the potatoes to be crispy.
- **Dry**: Drain the potatoes and dry them thoroughly with a clean towel.
# # # # 2. **Fish Preparation**
- **Flouring**: Lightly salt and pepper the fish fillets. Then coat each fillet with a thin layer of flour. This will help the batter stick to the fillet.
# # # # 3. **Batter Preparation**
- **Mix the batter**: In a bowl, mix 1 cup of flour, baking powder and a little salt. Then add the egg yolk and mix in the cold soda or mineral water little by little. The batter should be smooth and thick, but not too thick. If the batter is too thick, add a little more soda. If the batter is too hot, it will not coat the fish well, so make sure it stays cold.
# # # # 4. **Frying the Potatoes**
- **First frying**: Heat the sunflower oil in a deep frying pan to 130°C. Add the potatoes to the oil and fry for about 5-6 minutes, but do not let them get any color. This step cooks the inside of the potatoes. Remove the potatoes from the oil and drain off any excess oil.
- **Second frying**: Increase the oil temperature to 180°C. Add the potatoes back into the oil and fry for another 3-4 minutes until golden brown. The potatoes should be crispy. Remove the fried potatoes from the oil on a paper towel and season with salt.
# # # # 5. **Frying the Fish**
- **Preparing the oil for frying**: Heat the oil back up to 180°C to fry the fish.
- **Dish the fish in the batter**: Coat the floured fish fillets in the batter, draining off any excess batter.
- **Fry**: Carefully drop the fish fillets into the oil and fry for 4-5 minutes until they have a golden, crispy exterior. The fish should be light and not soaked in oil. Place the fried fish on paper towels.
# # # # 6. **Serving**
- Serve the fish and chips hot. You can serve it with fresh lemon slices, classic tartar sauce, vinegar or mushy peas.
# # # Tips:
- Be careful not to over fry your fish. The outer coating should be golden brown and the inside should remain juicy.
- Frying the potatoes in two stages makes them soft on the inside and crispy on the outside.
- Keeping the batter cold is important for a crispy texture.
With this recipe you can make a perfect **fish and chips** at home!
www.filletsfishandchips.co.uk/worthing
Fillets Fish and Chips Worthing
Worthing, West Sussex
Worthing Community 🇬🇧
