How to Make Crispy Fish and Chips for a Classic Dinner
There’s something universally loved about the classic combo of fish and chips. Whether it’s a cozy night in or you’re hosting a casual dinner, this dish guarantees a smile on everyone’s face. But you don’t have to head to your local pub to enjoy this comfort food. With this easy guide, you can make crispy, delicious fish and chips right in your own kitchen.
Ingredients You’ll Need:
For the Fish:
– 4 large fillets of white fish like cod or haddock
– 1 cup all-purpose flour (plus extra for dusting)
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 teaspoon pepper
– 1 cup cold beer (or sparkling water for a non-alcoholic version)
– Vegetable oil for frying
For the Chips:
– 4 large potatoes
– Salt for seasoning
– Vegetable oil for frying
Preparation Steps:
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Prepare the Chips First: Start with the chips as they need to be fried twice for that perfect crunch. Peel the potatoes and cut them into thick strips. Rinse under cold water to remove excess starch, then dry thoroughly with a kitchen towel.
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First Fry for the Chips: Heat oil in a deep fryer or a large, deep pan to about 325°F (165°C). Carefully add the potato strips in batches so as not to crowd them. Fry for about 5 minutes or until they are soft but not colored. Remove and drain on paper towels. Let them cool.
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Prepare the Fish Batter: In a large bowl, mix together 1 cup flour, baking powder, salt, and pepper. Add the cold beer or sparkling water to this mix. Whisk until the batter is smooth. Let it sit for a few minutes. The cold liquid is the secret to making the batter super crispy!
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Heat Oil for the Fish: In a deep fryer or a separate pan, heat the vegetable oil to about 375°F (190°C). You want it hotter than the oil used for the first chips fry.
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Batter and Fry the Fish: Lightly dust each fish fillet with some flour. This helps the batter stick to the fish. Dip the floured fish into the batter to cover it completely. Then, carefully place it in the hot oil. Fry for about 7-8 minutes or until golden and crispy. Do this in batches to avoid overcrowding. Once cooked, transfer to a plate lined with paper towels to drain excess oil.
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Second Fry for the Chips: Increase the oil temperature to about 375°F (190°C) in the chips’ frying setup. Add the pre-fried chips back into the hot oil and fry until they are golden and crispy, which should take about 5 minutes. Remove and let them drain on paper towels. Season with salt while they’re still warm.
Serving Your Fish and Chips:
The best way to serve fish and chips is simply – on a big plate with a side of your favorite tartar sauce or malt vinegar, and maybe a wedge of lemon to squeeze over the fish. Some people love mushy peas or coleslaw as a side too. The crispy fish with fluffy inside paired with the crunchy chips makes for a hearty, satisfying meal.
Tips for Perfect Fish and Chips:
- Choose the Right Fish: Cod and haddock are traditional and work best because they’re flaky and mild, but you can experiment with other types too.
- Oil Temperature is Key: Make sure to use a thermometer to keep your oil at the right temperature. Too cool, and your food absorbs too much oil and becomes greasy. Too hot, and the outside burns before the inside cooks through.
- Dry Ingredients: Ensure your fish and potatoes are dry before frying. Moisture on the surface can lower the oil’s temperature drastically and affect crispiness.
Conclusion:
Making fish and chips at home might seem daunting at first, but it’s quite simple once you get the hang of it. By following this guide, you’re already on your way to mastering one of the UK’s most beloved dishes. It’s all about the perfect batter for the fish, double frying the chips for that extra crunch, and keeping everything nice and hot until it’s served. So, the next time you’re craving that crunchy, comforting delight, remember it’s just a little effort away. Enjoy cooking (and eating) your homemade crispy fish and chips!
