- 7 tbsp All-purpose flourdivided
- 7 tbsp Cornstarch
- 1 tsp Baking powder
- Sea saltto taste
- 1 pinch Black pepperto taste
- ⅓ cup Beerdark , cold
- ⅓ cup Sparkling Watercold
- 4 (7-oz) White fish filletsthick
- 2 lbs Potatoespeeled
- 1 quart (1 liter) Vegetable oilor lard
Classic British Fish and Chips
This Classic British Fish and Chips recipe really reminds me of home. I love it! Chips are what we call French fries in Britain. They taste amazing alongside light beer battered white fish. My secret ingredient for light batter is to add cold sparkling water to the flour with the beer.
To make these classic fish and chips start by making batter using beer, flour and sparkling water. Cut, wash and par-boil the chips. Dry the potatoes and the fish. Dip the fish into the batter and fry in hot oil. Be careful that you wait until the last moment to dip the fish in the batter and plunge it into the hot oil to fry. This way you will always have a light and crisp snap to the batter. To make the chips, fry the potatoes until golden and crisp. Serve alongside my homemade quick tartar sauce!
To make my version of Classic British Fish and Chips, you will need the following ingredients:
Steps to make Classic British Fish and Chips
Make fish batter
Set 2 tablespoons of flour aside and mix the remaining 5 tablespoons of flour with 7 tablespoons of cornstarch and 1 teaspoon of baking powder in a large bowl. Season with a pinch of salt and pepper. Whisk continuously using a fork. While whisking, pour in ⅓ cup of beer and ⅓ cup of sparkling water and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes.
Drain and dry
Cook chips once
Dust fish fillets
Deep fry fish
Increase heat and cook chips again