Fish and Chips (Print Version)
# Ingredients:
→ Fish
01 -
1 cup ice-cold club soda or sparkling water
02 -
1 lb haddock or cod fillets, sliced into thin strips
03 -
1 tsp baking powder
04 -
1/2 tsp paprika powder
05 -
A pinch of salt and some black pepper
06 -
1 cup plain flour
→ Chips
07 -
Add salt after cooking, to taste
08 -
4 potatoes (medium size), peeled and cut into thick pieces for fries
→ For Cooking & Serving
09 -
Frying oil—vegetable works great
10 -
Chopped parsley for garnish, optional
11 -
Malt vinegar or tartar for dipping
# Instructions:
01 -
Rinse off the cut potatoes to remove starch, then dry them super well using a towel or paper towels.
02 -
Warm up the oil to around 325°F. Fry the potatoes in batches for 4-5 minutes. They should soften up but stay pale. Lay them out on paper for extra oil drain.
03 -
Combine the plain flour, fizzy water, paprika, and baking powder until the mixture is smooth. Season with a pinch of salt.
04 -
Season the fish strips, dip them into the batter, and let any excess slide off. Fry in heated oil (375°F) for about 4-5 minutes until crispy with a golden brown color.
05 -
Turn the heat up on the oil and fry those chips again for 2-3 minutes to get them extra crispy and golden. Sprinkle with salt while they’re fresh out of the oil.
# Notes:
01 -
For an even fluffier coating, replace half the flour with cornstarch.
02 -
Using carbonated water adds that perfect crunch to the crispy batter.