Classic British Fish and Chips

Ingredients for Classic British Fish and Chips

Method for Classic British Fish and Chips

Step 1

Set aside 2 tbsp all-purpose flour. In a large bowl, mix 5 tbsp all-purpose flour, 55 g cornstarch, and 1 tsp baking powder. Season lightly with a pinch of fine salt and black pepper.

Step 2

Using a fork, whisk continuously and add 1/3 cup cold dark beer and 1/3 cup cold sparkling water to the flour mixture until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.

Step 3

Meanwhile, cut 900 g peeled potatoes into less than 1 cm thick slices, then slice these into 1 cm wide sticks. Place the chips into a colander and rinse under cold water.

Step 4

Place the washed chips into a saucepan of enough cold water to cover them by about 2.5 cm. Bring to a gentle boil over high heat, then simmer on low heat for 3 to 4 minutes.

Step 5

Drain, transfer to a paper-towel-lined plate, and pat dry with paper towels. Keep in the fridge covered with paper towels until needed.

Step 6

Lay 4 (200 g) thick white fish fillets on a paper towel and pat dry. Season lightly with a little salt.

Step 7

Heat about 8 cm of vegetable oil to 175°C in a deep-fryer or large, deep saucepan. Par-cook the chips a few handfuls at a time in the oil, about 2 minutes (do not brown them). Remove the chips from the oil and drain on paper towels. Set aside.

Step 8

Place the 2 tbsp reserved flour into a shallow bowl. Toss each fish fillet in the flour and shake off any excess. Dip into the batter, coating the entire fillet.

Step 9

Position a rack in the center of the oven and heat to 95°C. Line a rimmed baking sheet with paper towels and set aside. Bring the oil temperature back to 175°C. Carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning the fillets occasionally with a large slotted spoon, 6 to 8 minutes.

Step 10

Remove the fillets from the oil to the paper-towel-lined baking sheet. Sprinkle lightly with salt and transfer to the oven to keep warm.

Step 11

Heat the oil to 205°C, then cook the chips in batches until golden and crisp, about 5 minutes. Remove from the oil and drain. Season with salt.

Step 12

Serve immediately, accompanied by your favorite condiment and a cold pint.