Fish and Chips, a popular dish in the UK, known for its crispy fried fish and fluffy chips (fries)

Ingredients:

For the Fish:

• 4 fillets of white fish (cod, haddock, or pollock)
• 1 cup all-purpose flour (plus extra for dredging)
• 1 cup cold sparkling water (or beer for beer batter)
• 1 teaspoon baking powder
• Salt and pepper (to taste)
• Vegetable oil (for deep frying)
• Lemon wedges (for serving)

For the Chips:

• 4 large potatoes (Maris Piper or Russet work well)
• Vegetable oil (for deep frying)
• Salt (to taste)
• Malt vinegar (for serving, optional)

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Instructions:

1. Prepare the Chips:

• Peel and cut the potatoes into thick slices, about 1 cm thick, for the chips.
• Rinse the potato slices under cold water to remove excess starch, then pat them dry with a clean towel.
• Heat the vegetable oil in a deep fryer or large pot to 130°C (265°F).
• Blanch the chips by frying them in batches for 5-6 minutes until they’re soft but not browned. Remove and drain on paper towels. Set aside.

2. Prepare the Batter:

• In a bowl, whisk together the flour, baking powder, and a pinch of salt.
• Gradually add the cold sparkling water (or beer) while whisking until you have a smooth batter. The batter should be thick enough to coat the fish. Let it rest in the fridge while preparing the fish.

3. Prepare the Fish:

• Pat dry the fish fillets with paper towels to remove any moisture.
• Season the fillets with salt and pepper.
• Lightly dredge each fillet in a little flour (this helps the batter stick to the fish).

4. Fry the Fish:

• Heat the vegetable oil to 180°C (350°F).
• Dip each floured fish fillet into the batter, coating it evenly, and then carefully place it in the hot oil.
• Fry the fish for 4-5 minutes, turning occasionally, until golden and crispy. Remove and drain on paper towels.

5. Final Fry for the Chips:

• Increase the oil temperature to 180°C (350°F).
• Fry the blanched chips a second time for 3-4 minutes until golden and crispy.
• Remove and drain on paper towels, then season with salt.

6. Serve:

• Serve the fish and chips immediately, with lemon wedges and optional malt vinegar.

Optional Sides:

• Tartar sauce or mushy peas (a traditional UK side dish made from boiled and mashed peas) can accompany the fish and chips for a more authentic experience.

Enjoy your homemade Fish and Chips!

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