Crispy Fish and Chips

Super crunchy beer-battered fish with twice-cooked potato chips brings the classic UK pub favorite right to your home. This beloved comfort food combo features tender white fish wrapped in an airy, light coating next to chunky potatoes that crunch on the outside while staying soft and pillowy inside. From my many times making this, I've learned that watching your oil temp is the big secret to getting that amazing crunch without ending up with oily food.

Essential Ingredient Picks

Cod or haddock fillets: Pick these for the real deal tasteIce-cold fizzy water: This is your trick for super crunchyRegular flour: Gets you the right outer textureIdaho potatoes: They turn out the crispiest chipsCanola oil: Won't burn when you need high heat cookingBrown malt vinegar: The real way to finish your meal

Knockout Fish and Chips

Potato Prep: Slice them the same size and let them soak in water firstStarting Fry: Cook your chips at cooler temps till softMixing Batter: Throw dry stuff together with bubbling cold waterFish Dipping: Roll your seasoned fish in the mixFinal Frying: Get the fish golden, then finish potatoes on highEating Time: Add salt and pepper while everything's hot

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We found out by accident that if you sprinkle some vinegar on your hot chips, they taste way better.

Perfect Side Dishes

Pair with bright green mushy peas, homemade tangy tartar sauce, or some fresh slaw. Don't forget some lemon pieces and fresh parsley to brighten things up.

Mix It Up Options

Switch things around with different fish like halibut or plaice. Try using beer in your batter for richer taste or mix in some curry spices for a fun twist.

Keeping Leftovers

Store your fish and chips in different containers and warm chips up in a hot oven. Fish tastes best right away but can go back in the oven to crisp up. Through lots of trial and error with this dish, I've found that taking your time with the two-step frying process really delivers that authentic British fish shop experience.

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Frequently Asked Questions

→ What kind of fish works best?

Haddock and cod are the go-to options. Their mild taste and firm texture hold up perfectly when fried.

→ Why fry the chips twice?

The first fry helps soften them inside, and the second gives that crunchy outside everyone loves.

→ Can I skip the deep fryer?

Sure, just use a heavy pot with enough oil. Keep an eye on the oil temperature for the best results.

→ What makes the batter so light?

Using sparkling water or beer adds bubbles, creating a light and crispy finish when frying.

→ How do I keep the fish from getting soggy?

Put it on a wire rack after frying, not paper towels. You can also keep it warm in the oven while finishing up the batch.