Fish and Chips

Name: Fish and Chips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: British
Ingredients: cod fillet 320 g; potato 350 g; flour 120 g; sparkling water 160 ml; baking powder 0.5 tsp; salt 1 tsp; black pepper 0.5 tsp; cooking oil 500 ml

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Fish and chips come down to timing: the potatoes are fried twice, the cod once, and the order lets both reach the table hot and crisp.

Soaking the cut potatoes in cold water rinses off surface starch, and the first fry only cooks them through, ending before they take on deep color. Cold sparkling water in the batter, mixed only until a few small lumps remain, keeps the coating light rather than bready. Any surface moisture on the potatoes or fish makes the oil spit and leaves patchy crispness, so both are dried well first. The cod is done when the crust is golden and the flesh separates cleanly into flakes. Serve right away, before steam softens the crust.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Trim the 350 g potatoes and cut them into thick sticks.

Soak them in cold water for 10 minutes to rinse off surface starch, then dry them very well so the oil does not splatter.
2

Pat the 320 g cod fillet dry with paper towels until the surface feels tacky, not wet.

Season both sides lightly with salt and black pepper, then keep it cold until battering.
3

Mix 120 g flour with 0.5 tsp baking powder, then pour in 160 ml cold sparkling water.

Stir briefly only until combined, leaving a few small lumps so the batter stays light.
4

Heat 500 ml cooking oil to 170°C and fry the potatoes for about 4 minutes for the first fry.

Remove them before they darken, drain well, and let them rest briefly.
5

Adjust the oil to 175°C, coat the cod evenly in the cold batter, and lower it in right away.

Keep the heat steady and fry until the crust is golden and the fish flakes cleanly.
6

Return the potatoes to 175°C oil for about 2 minutes until the outside turns crisp and golden.

Drain the fish and chips well, then serve immediately while the crust is still hot and crisp.