Effortless Fish and Chips

You’ll bring a taste of Britain right to your table with this crunchy battered fish and extra crispy fries. Thick spuds get light and fluffy inside while the outside stays crackling crisp, and the white fish flakes apart under the airy crust. It’s cozy comfort, pub-style, right from your own stovetop. After countless tries, I can honestly say keeping your oil at the right heat is the difference between a crisp, not-soggy crust and a heavy, greasy mess.

Outstanding Ingredients Guide

Vegetable oil: Best for getting things crisp since it handles high tempsMalt vinegar: If you want real-deal flavor, don’t skip thisRusset potatoes: These make the best fries—super crispy and fluffyWhite fish fillets: Cod or haddock are what you want for that classic biteSparkling water: Extra cold gives you the lightest crunchAll-purpose flour: Helps your batter stick and get crisp

Tasty Fish and Chips

Sprinkle on seasoning and serve right away while it’s all warmCook your fish until golden brown, then crank up the temp to finish your chipsCoat your fillets with the batter after seasoningMix your dry stuff with ice-cold sparkling water firstPre-cook your fries at a lower heat until just about softSlice your potatoes evenly and let them hang out in cold water

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My crew swears by a hit of malt vinegar right after frying—those fries come alive with a tangy kick.

Winning Sides

Dish it up with some silky mushy peas, fresh tartar sauce, or a zingy slaw. Lemon wedges and chopped parsley brighten up every bite.

Easy Swaps

Give it a twist with fish like halibut or even plaice. Beer in the batter? Oh yeah! Or toss in curry spices for something a little different.

Storing Tips

Keep fries and fish apart before reheating. Toss fries back in a hot oven for best crunch, and if you must reheat fish, oven’s the way—keeps it crisp. Years of trial and error taught me—don’t rush that second fry. Let those fries get perfectly golden for true British flavor.

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Recipe Questions & Answers

→ Which fish do I grab for fish and chips?

You can’t go wrong with haddock or cod. They’re both white, sturdy, and come out tasty after frying.

→ What’s the point of frying the chips twice?

Double-frying cooks the middle first so it’s soft, then you get the crunch from the second fry.

→ Is a deep fryer a must for this?

Nope! A heavy pot with hot oil works. Just don’t let the oil overheat.

→ Why bother adding sparkling water in batter?

Those bubbles make your batter light and crisp. Beer does the trick too.

→ Any tricks to keep that fish nice and crispy?

Pop the cooked fish on a wire rack. Skip paper towels and keep it in a warm oven till you serve.