Classic British Fish and Chips Recipe

Learn how to make this classic British dish of crispy fish and chips at home. This recipe will guide you through the steps of breading and frying the fish until it is perfectly crispy on the outside and tender on the inside. Serve alongside golden, crispy chips for a meal that will take you straight to a pub in England. The combination of the flaky fish and the crunchy chips is a winner every time!

Ingredients

• 2 lbs white fish fillets (such as cod or haddock)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cold water
• 1 egg
• Vegetable oil (for frying)
• 4 large potatoes (russet or baking potatoes)
• Salt (for seasoning)

Directions

1. Peel and slice the potatoes into thick, even-sized chips.
2. Rinse the potato slices in cold water to remove excess starch.
3. Heat a large pot of vegetable oil to 340°F (170°C).
4. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
5. In a separate bowl, whisk together the egg and cold water.
6. Gradually add the egg mixture to the dry ingredients, whisking until the batter is smooth and lump-free.
7. Dip each fish fillet into the batter, ensuring it is evenly coated.
8. Carefully place the battered fish fillets into the hot oil and fry for about 6-8 minutes, or until golden brown and crispy.
9. Remove the fish from the oil and drain on paper towels to remove excess oil.
10. Increase the temperature of the oil to 375°F (190°C) and fry the potato chips until golden brown and crispy, about 4-6 minutes.
11. Remove the chips from the oil and drain on paper towels.
12. Season the chips with salt while they are still hot.
13. Serve the crispy fish and chips together, garnished with lemon wedges and tartar sauce.

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