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Homemade dinner
Fish and chips

Fish and Chips

Golden, crispy, appetizing, and delicious! Fish and chips is a classic British dish of batter-fried fish and fries. It's made from affordable, everyday ingredients and comes together quickly and easily.

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Fish (white)

500

Potatoes

500

Beer (dark)

Flour

Baking soda

0.5

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 62 % 29 g

Carbohydrates 34 % 16 g

332 kcal

GI: 53 / 0 / 47

Cooking method

Step 1:

How do you make fish and chips? First, make the batter, since it needs to chill in the fridge for a while. Sift the flour into a bowl or other deep container through a sieve. Add the baking soda and salt to the flour and stir to combine.
Step 2:

Pour the cold dark beer into the dry mixture, whisking constantly so no lumps remain. Cover the bowl of batter with plastic wrap or a lid and refrigerate for at least 30 minutes.
Step 3:

Next, prep the potatoes. Wash them well, peel them, and cut them into long fries. You can do this with a knife, but it looks nicer with a special tool; I used a fry cutter. A mandoline with a julienne attachment for long batons works too. Be sure to pat the cut potatoes dry, since excess moisture will keep them from crisping up.
Step 4:

Fry the potatoes in a deep fryer if you have one, or in a regular pot. Pour in the oil and set it over the heat. Once the oil is hot, add the potatoes and fry until golden. Lift the fries out with a slotted spoon to drain the excess oil. Spread them on a baking sheet, season with salt, and put them in the oven for 5 minutes at 265°F (130°C).
Step 5:

Now for the fish. Use a white fish fillet; cod, haddock, or tilapia all work. I used pollock. Wash the fillets and cut them into serving pieces.
Step 6:

Pour some flour into a small dish. Dredge the fish pieces in the flour, then dip them in the batter so it coats them completely.
Step 7:

Fry the fish pieces in the hot oil; you can do this right after the potatoes. Set the fried pieces on paper towels to blot off the excess oil.
Step 8:

Pile the fish and fries together on one plate and serve right away. This dish must be served hot, since the batter goes soft and loses its crunch and the fries turn limp as they sit. Enjoy!

Fish and chips. Who's it for? Well, first of all, anyone who loves potatoes and fish. Second, anyone who loves comfort food. Third, it's perfect for sports fans who like to snack while watching a game. And it's great for a lively crowd. So if you or someone close to you fits any of those, go right ahead and make this British takeout classic.
Every oil is only good up to a certain temperature, its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. Choose an oil with a high smoke point for frying.
There's an easy way to tell if the oil in the pan is hot enough: dip a wooden spatula into it. If bubbles form around it, you're ready to fry.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut down along the spine to the backbone. Turn the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip the fish and cut the fillet from the other side. Clean out the inside, removing the black membrane, since it's bitter and will spoil the taste. Rinse and be sure to dry it well.