Traditional Fish & Chips

(A classic British dish featuring crispy battered fish and golden, hand-cut chips, served with tartar sauce and malt vinegar.)

Ingredients

For the Fish:

4 cod or haddock fillets (about 6 oz each)
Salt & black pepper, to taste
1 cup all-purpose flour (for dredging)
1 cup beer (pale ale or lager)
½ cup cold sparkling water
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp paprika (optional, for flavor)
Vegetable oil (for deep frying)

For the Chips (Fries):

4 large russet potatoes, peeled & cut into thick fries
Vegetable oil (for frying)
Salt, to taste

For Serving:

Malt vinegar
Tartar sauce
Lemon wedges
Mushy peas (optional)

Instructions

1. Prepare the Chips:

Soak the potato fries in cold water for 30 minutes to remove excess starch.
Heat vegetable oil in a deep fryer or large pot to 325°F (163°C).
Drain and pat the potatoes dry, then fry in batches for 3-4 minutes (they should be soft but not golden).
Remove and let them rest on a paper towel.

2. Make the Batter:

In a bowl, whisk together flour, baking powder, salt, and paprika.
Gradually add beer and sparkling water, whisking until smooth. Let rest for 10 minutes.

3. Fry the Fish:

Heat oil to 375°F (190°C).
Pat the fish fillets dry and season with salt & pepper.
Lightly coat them in flour, then dip into the batter, letting excess drip off.
Fry in hot oil for 4-5 minutes, until golden and crispy. Drain on a wire rack.

4. Finish the Chips:

Increase oil temperature to 375°F (190°C).
Fry the pre-cooked chips again for 2-3 minutes, until golden brown and crispy.
Drain and season with salt.

5. Serve & Enjoy:

Plate the fish and chips with malt vinegar, tartar sauce, and lemon wedges.
Add a side of mushy peas for an authentic touch!

Why This Version Stands Out?

✅ Crispy, airy beer batter for the perfect crunch.
✅ Double-fried chips for a soft inside & crispy outside.
✅ Authentic British flavor—perfect with malt vinegar!

Would you like a cold pint of ale or a cup of English tea with it? 🍻😊