Teresa's Recipes
Classic Fish and Chips
Experience the heart of British cuisine with this delightful recipe for classic fish and chips. Each bite features tender, flaky white fish, perfectly enveloped in a light, crispy batter that shatters as you take a bite. Paired with thick-cut, golden potato chips, this dish brings the flavors of seaside towns straight to your home. With roots tracing back to the 19th century, fish and chips became a beloved staple among the working class in England, symbolizing comfort and indulgence. Serve with a sprinkle of salt, a splash of vinegar, and a side of homemade tartar sauce for the ultimate culinary experience.
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon, plus more for seasoning Salt
- 1 cup Cold water
- for deep frying Avocado oil
- 4 pieces, about 6 oz each White fish fillets (such as cod or haddock)
- 2 large, for chips Potatoes
- for serving Vinegar
- for serving Tartar sauce
- 1/2 cup Mayonnaise
- 1/4 cup Dill pickles, finely chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Capers, rinsed and chopped
- 1 clove Garlic, minced
- 1 tablespoon Yellow onion, finely chopped
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 600
- Fat: 35g
- Carbs: 50g
- Protein: 25g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Begin by preparing the tartar sauce. In a small bowl, combine mayonnaise, dill pickles, lemon juice, capers, minced garlic, and chopped yellow onion. Mix well and refrigerate until ready to serve.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Gradually add the cold water to the flour mixture, whisking until the batter is smooth and thick enough to coat the back of a spoon.
- Heat avocado oil in a deep fryer or large pot to 375°F (190°C). Ensure there's enough oil for deep frying.
- While the oil is heating, prepare the potatoes. Peel and cut them into thick chips. Rinse the cut chips in cold water to remove excess starch, then pat them dry with paper towels.
- Once the oil is hot, fry the potato chips in batches for about 5-6 minutes or until they are golden brown but not fully cooked. Remove and drain on paper towels. Set aside.
- Dip each fish fillet into the batter, allowing any excess to drip off, then carefully place it into the hot oil. Fry the fish for about 5-6 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.
- After frying the fish, increase the heat and return the partially cooked potato chips to the oil, frying for an additional 2-3 minutes until they are crispy and golden. Drain on paper towels.
- Season the fish and chips with salt and vinegar to taste.
- Serve hot with tartar sauce or ketchup for dipping.
Tips
- For an extra crispy batter, you can substitute half of the cold water with beer.
- Experiment with different types of fish, such as pollock or tilapia, for varied flavors.
- Serve with a side of mushy peas for a traditional British touch.