Description
A classic British dish of battered fish and deep-fried chips, traditionally served with salt and vinegar.
Ingredients
Scale
- 500g white fish fillets
- 200g plain flour
- 1 teaspoon baking powder
- 300ml cold sparkling water
- 1kg potatoes, peeled and cut into chips
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Peel and cut the potatoes into thick chips, then rinse under cold water and pat dry.
- Heat the oil in a deep fryer or large pan to 180°C.
- For the batter, mix flour, baking powder, salt, and pepper in a bowl, then gradually whisk in the sparkling water until smooth.
- Dip the fish fillets into the batter, ensuring they are fully coated.
- Fry the chips in the hot oil for 5-7 minutes until golden, then remove and drain on paper towels.
- Fry the battered fish for 4-5 minutes until golden and crispy.
- Serve immediately with the chips, sprinkled with salt and vinegar.
Notes
Ensure the oil is hot enough to avoid soggy chips. This recipe is best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: British
Nutrition
- Calories: 800
- Sugar: 2g
- Fat: 45g
- Carbohydrates: 60g
- Protein: 35g