Classic Fish and Chips

Crunchy battered fish and double-cooked, well-seasoned fries transport you straight to a British local. You'll find flaky white fillets in a crisp shell, nestled next to chunky potatoes that are soft in the middle and crunchy on the edges. After whipping this up many times, I can tell you nailing the oil temp makes the difference between soggy and perfectly crispy results.

Amazing Ingredients Lineup

Russet potatoes: The right pick for crunchy, golden friesMalt vinegar: A must for drizzling on your hot chipsIce-cold sparkling water: This secret ingredient keeps the batter puffedCod or haddock fillets: Go with these for that authentic bitePlain flour: Makes the coating just rightNeutral oil: Stands up to high heat without burning

Outstanding Fish and Chips

Serve Everything: Toss on salt and vinegar while it's fresh out the fryerFinish Fries: Crank up the oil and fry chips again so they're super crispCook the Fish: Let the battered fillets get golden and puffyBatter Time: Mix up cold sparkling water with the dry stuffFirst Fry: Drop the chips in at a lower temp until they're cooked throughStart With the Chips: Cut and soak potatoes in cold water to remove starch

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We found out that dousing hot fries in vinegar just after cooking makes them taste even better.

Classic Sides

Mushy peas, zesty coleslaw, and homemade tartar sauce make great pairings. Lemon wedges or a handful of chopped parsley adds a splash of freshness.

Tasty Twists

Switch it up with fish like plaice or halibutTry a beer-based batter for a richer biteThrow in curry powder or other spices for a flavor twist

Best Ways to Store

Store chips and fish apart; reheat fries in a hot oven for crunch. Fish heats up best in the oven, but you really wanna eat it fresh. Years of tinkering taught me—taking your time on the fried chips step is what truly gives you that ultra-British style meal.

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Recipe Questions & Answers

→ What's the best fish for fish and chips?

Try cod or haddock. They're white, firm, and mild so they fry up nicely and taste great.

→ Why double-fry the chips?

The first round softens them. The second makes the outsides crisp up while the insides stay fluffy.

→ Can I make this without a deep fryer?

You sure can. Grab a heavy pot, fill with oil, and check the heat as you cook.

→ Why use sparkling water in the batter?

All those bubbles help the coating puff up and get extra crunchy. Beer does the trick too.

→ How do I keep the fish crispy?

Pop the cooked fish on a rack, not paper towels. Leave it in a warm oven while you finish the rest.