Fish and Chips are a iconic British dish composed of crispy battered flaky white fish (cod or halibut) served with crispy fries (chips) and tartar sauce. This delicious dish is simple to make at home and very delicious.
THE BATTER
The crispy, shattery coating on the fish is a key characteristic of the dish. The use of cornstarch and club soda (or anything fizzy like beer) produces a light and crispy coating. The ratio of flour to cornstarch in the batter is 2:1, and I have found it results in a crispy coating without being soggy and falling apart. In addition, it is important to rest the batter for as long as possible to relax the gluten and smooth out the batter. Lastly, lightly coating the fish in flour allows the batter to cling the fish nicely.
DOUBLE FRYING
Ever had soggy fries? Soggy fries are unappetizing, but by simply double frying the fries will ensure crispy and fluffy fries. 1. First Fry. The first fry is done at 330°F and takes about 5 minutes. The point of the first fry is to completely cook the interior without burning the fries. 2. Second Fry. The second fry is done at 380°F, and takes about 3 minutes. This crucial second fry results in ultra-crispy exterior and perfectly a golden brown colour. One last tip, soak the fries in cold water to remove the starch, this will prevent the fries from sticking while they fry.
Whisk together the dry ingredients, and make a well in the center.
Gradually whisk in the soda until the batter is smooth, and slightly thinner than pancake better.
Rest the batter for at least 30 minutes.
Mix together all the ingredients for the tartar sauce.
Chill in the fridge until ready to serve.
Cut the fries in to uniform pieces and soak in cold water for at least 30 minutes.
Dry the fries completely with paper towel. Heat oil in a frying vessel to 350°F
Place the fish on a paper towel lined plate and season with salt.
Mix together flour and spices in a shallow dish.
Fry the fries at 330°F for about 5 minutes until the fries are almost completely cooked through.
Once fried, place on a wire rack.
Dust the fish in the flour and shake off the excess.
Toss the fish in the batter and allow the excess to drip off.
Fry at 350°F for 4-7 minutes until the fish float, and the batter is golden brown.
Cool on a wire rack and season with salt. Heat the oil to 400°F.
Fry the fries for 3 minutes until crispy and golden brown.
Season with salt, and cool on a wire rack.
Enjoy!
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/4 tsp baking soda
- 2 cups club soda or beer
- 8 cod or halibut pieces
- 1 tsp salt
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sweet smoked paprika
- 1/4 tsp cayenne pepper
- 1 cup mayonnaise
- 1/4 cup finely chopped dill pickles
- 2 tbsp pickle brine
- 2 tbsp chopped dill
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
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Whisk together the dry ingredients for the batter.
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Make a well in the center, and gradually whisk in the soda until smooth.
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Rest the batter for at least 30 minutes.
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Mix together the sauce ingredients and chill until ready to serve.
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Cut the fries into uniform pieces, and soak in cold water for at least 30 minutes.
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Dry the fries with paper towel. Heat oil in a frying vessel to 350°F.
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Season the fish with salt.
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Fry the fries at 330°F for about 5 minutes until almost cooked through.
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Place the fries on a wire rack.
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Mix together the flour and seasoning, and lightly coat the fish in the seasoned flour.
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Dust off the excess flour, and coat in the batter.
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Allow the excess batter to drain off, and fry at 350°F for 4-7 minutes until golden brown.
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Season with salt, and place on a wire rack to cool. Heat oil to 400°F.
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Fry the fries at 380°F for 3 minutes until golden brown and crispy.
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Season the fries with salt and cool on a wire rack.
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Serve the fish and chips with a generous amount of tartar sauce.
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Enjoy!