Travel to England without leaving your kitchen with this classic Fish and Chips recipe. Golden, crispy, and comforting, it’s more than just food — it’s a culinary tradition.
Start with fresh white fish like cod or haddock. Pat it dry and season with salt and pepper. The secret lies in the batter: mix 1 cup flour, 1 teaspoon baking powder, a pinch of salt, and a cold cup of sparkling water or beer. Whisk until smooth.
Coat the fish in flour, then dip into the batter and fry in hot oil (350°F) until golden and crisp — about 4–5 minutes per side.
For the chips, cut potatoes into thick wedges, soak them in cold water for 30 minutes, dry, and double-fry: once at 325°F until soft, then again at 375°F until crispy. Sprinkle with sea salt.
Serve your fish and chips hot with tartar sauce, lemon wedges, and malt vinegar. Add mushy peas if you want to go truly British.
Each bite has that perfect crunch, followed by tender, flaky fish inside. It’s comfort food at its finest — crispy, hearty, and endlessly satisfying.
