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fish-n-chips
Bakeanna

British Fish & Chips

There is something undeniably satisfying about a proper plate of crispy fish and chips. Golden, crunchy battered fish. Hot, salty fries. A squeeze of fresh lemon. A generous spoonful of creamy tartar sauce. It is simple comfort food, but when every part is made properly, it becomes the kind of meal that makes everyone suddenly appear in the kitchen asking, “Is it ready yet?”
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 SERVINGS
Course: Lunch, Main Course
Cuisine: british
Ingredients Method

Ingredients
  

Crispy Fried Fish
  • 1 lb cod or haddock, cut into strips
  • 1¼ cups all-purpose flour
  • ¼ cup potato starch or cornstarch
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 1 tsp paprika
  • ¼ tsp curry powder
  • 2 cups very cold soda water, added gradually
  • Extra flour for dusting
  • Neutral oil for frying
Fries
  • Regular fries, homemade or frozen
  • Neutral oil for frying, if needed
  • Salt, to taste
Homemade Tartar Sauce
  • ¾ cup mayonnaise
  • 1 shallot, finely diced
  • 1 pickle, finely diced
  • 2 tbsp tablespoons capers, chopped
  • juice 1 lemon
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh tarragon, optional
  • Salt and black pepper, to taste

Method
 

  1. Make the tartar sauce: Combine all tartar sauce ingredients in a bowl. Mix well, season to taste, and refrigerate.
  2. Cook the fries: Fry or prepare your regular fries until golden and crispy. Season immediately with salt and keep warm.
  3. Prepare the fish: Pat the fish dry and cut into strips. Lightly dust each piece with flour and shake off the excess.
  4. Make the batter: Whisk together flour, starch, baking powder, salt, paprika, and curry powder. Gradually whisk in very cold soda water until smooth and thick enough to coat the fish.
  5. Heat the oil: Heat neutral frying oil to 350°F–365°F (175°C–185°C).
  6. Coat the fish: Dip each floured piece of fish into the batter, allowing excess batter to drip off.
  7. Fry: Carefully fry the fish in small batches for approximately 5–6 minutes, until deeply golden, crispy, and cooked through.
  8. Drain: Transfer the fried fish to a wire rack or paper towel-lined tray.
  9. Serve: Plate the hot crispy fish with fries, homemade tartar sauce, and fresh lemon wedges.