Classic Fish and Chips
A traditional British dish featuring crispy battered fish served with golden fries. Perfect for a comforting meal any day of the week.
Preparation time
20 minutes
Cooking time
30 minutes
Number of servings
4
Difficulty
Medium
Ingredients
4 large potatoes, peeled and cut into strips
500g white fish fillets (such as cod, haddock, or pollock)
1 cup all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cold beer
Vegetable oil
500g white fish fillets (such as cod, haddock, or pollock)
1 cup all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cold beer
Vegetable oil
Directions
Heat oil in a deep fryer or large pot to 365°F (185°C).
Pat the fish dry and season both sides with salt and pepper. Dust lightly with flour.
In a bowl, mix 1 cup flour, baking powder, salt, and pepper. Stir in beer until the mixture is smooth.
Dip fish fillets into the batter, allowing excess to drip back into the bowl.
Fry the fish in batches until golden brown and crispy, about 5 to 7 minutes. Drain on paper towels.
Fry the potato strips in batches until golden and crispy, about 3 to 4 minutes. Drain on paper towels.
Serve the fish and chips hot with lemon wedges and tartar sauce.