Description
Homemade fish and chips brings pub comfort to your kitchen: flaky white fish wrapped in a light, crisp batter and served with golden, double-cooked chips. Follow these steps for reliable results and a perfect crunch.
Ingredients
Scale
- 500 g potatoes, cut into medium chips
- 2 pieces white fish (salt cod, cod, etc.)
- Salt and freshly ground black pepper
For the batter:
- 330 ml fizzy drink of your choice (here: Coke Zero)
- 1 cup flour (240 ml cup)
- 3 tsp baking powder
- 1 tsp honey
- Salt and freshly ground black pepper
Instructions
Prepare the chips
- Peel and cut the potatoes into medium chips, then place them in water
- Dry the potato pieces well on a clean cloth
- Fry in oil preheated to 160°C for 5–6 minutes
- Drain on paper towels
Make the batter
- Mix the flour, salt, black pepper, and baking powder
- Add the fizzy drink and honey; mix well to get a smooth, pourable batter
- Season the fish with salt and pepper, then flour it
- Dip the fish in the batter and fry in very hot oil until the crust turns a nice golden colour
Finish
- Fry the chips again in oil preheated to 190°C until golden and very crispy
- Serve immediately with the fish, and mayonnaise or ketchup to taste… personally, I prefer tartar sauce
- Prep Time: 20 min
- rest time: 10 min
- Cook Time: 20 min
- Category: main dish
- Cuisine: British cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal