Fish and Chips
A simple classic meal of fried fish and crispy chips that is filling and tastes great.
Ingredients
For the Fish
- 2 pieces white fish fillets Use firm white fish like cod, haddock, pollock, or tilapia.
- 1 cup all-purpose flour Mix with seasonings for the batter.
- 1 cup beer or sparkling water Use for creating the batter.
- to taste Salt and pepper For seasoning the batter.
- Oil for frying Oil for frying Heat oil to 350°F (175°C) before frying.
For the Chips
- 2 medium Potatoes Cut into thick strips.
- 1 cup Frozen peas Cook according to package instructions.
- to taste Canned beans Optional, for serving on the side.
Instructions
Preparation
- Cut potatoes into thick strips and soak in water for 30 minutes. Drain and pat dry.
- In a bowl, mix flour, salt, and pepper. Gradually whisk in beer or sparkling water until smooth.
Cooking
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Dredge fish fillets in the batter, then carefully place in hot oil. Fry until golden brown, about 4-5 minutes per side.
- In another pot, fry the potato strips until golden and crispy for chips.
- Cook frozen peas in boiling water as per instructions.
Serving
- Serve fish and chips hot on a plate or in paper for a casual feel. Add lemon wedges and tartar sauce on the side. Offer peas and a spoon of canned beans.
Notes
Store fish and chips in an airtight container in the fridge for up to 2 days. Keep fish and chips separate to keep chips crisper. Reheat in an oven or air fryer to bring back some crunch.