Fish and Chips the Right Way
“I’ve spent years trying to nail chip shop fish and chips at home. The fish needs a proper beer batter that puffs and crisps. The chips need to be double-fried. And the fish has to be properly dried before battering. Get all three right and this is genuinely one of the greatest meals on earth.”
What You’ll Need
- 4 large pieces cod or haddock, skin off
- FOR BATTER: 150g plain flour, 50g cornflour, 1 tsp baking powder, 1 tsp salt, 300ml cold beer (lager)
- FOR CHIPS: 4 large Maris Piper potatoes, peeled
- Oil for deep frying — at least 2 litres
- Malt vinegar, tartar sauce, mushy peas to serve
Let’s Cook — Step by Step
- Step 1 — Chips first: cut potatoes into thick chips. Soak in cold water for 30 minutes. Drain and dry completely.
- Step 2 — First fry (blanching): heat oil to 160°C. Fry chips in batches for 6–7 minutes until cooked through but pale. Drain on kitchen paper. Can be done hours ahead.
- Step 3 — Pat the fish completely dry. Season with salt. Let it sit while you make the batter.
- Step 4 — For the batter: whisk flour, cornflour, baking powder, and salt. Whisk in cold beer until smooth and the consistency of thick double cream. Keep cold.
- Step 5 — Heat oil to 190°C for the final frying.
- Step 6 — Second fry the chips in batches until golden and crispy — about 3–4 minutes. Drain on kitchen paper. Season immediately with salt.
- Step 7 — Dip fish pieces in batter, letting excess drip off, then lower carefully into the hot oil. Fry 5–6 minutes until deep golden and crispy.
- Step 8 — Serve everything together: fish, chips, malt vinegar, tartar sauce.
Kitchen Tip: The batter must be ice cold. Cold batter hitting hot oil is what causes it to puff and stay crispy.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
