Crispy Pub-Style Fish & Chips
🛒 What You’ll Need
- 1.5 lbs Fresh Cod or Haddock fillets, cut into large strips 🐟
- 4 large Russet potatoes, peeled and cut into thick chips 🥔
- 1 cup All-purpose flour (plus extra for dredging) 🌾
- 1 tsp Baking powder (for that signature lift!) ✨
- 1 cup Ice-cold sparkling water or light beer 🧊🍺
- 1 tsp Garlic powder & 1 tsp Paprika 🧄🌶️
- Vegetable oil for deep frying 🫒🔥
- Salt & Black pepper to taste 🧂🖤
- For Serving: Tartar sauce, fresh lemon wedges, and malt vinegar 🍋🍯
👩🍳 Instructions
- Prep the Chips: Soak your potato chips in cold water for 30 minutes to remove excess starch. Pat them bone-dry—this is the secret to maximum crispiness! 🥔💧💨
- First Fry (The Chips): Heat oil to 325°F. Fry the chips for 5–7 minutes until soft but not browned. Remove and drain. 🍟🌡️
- The Bubbly Batter: In a large bowl, whisk together flour, baking powder, garlic powder, paprika, salt, and pepper. Slowly pour in the ice-cold liquid, whisking until just combined. Don’t overmix! 🌪️🥣❄️
- Dredge & Dip: Pat the fish fillets dry. Dredge them in plain flour, shake off the excess, then dip them into the cold batter until fully coated. 🐟🤝✨
- The Main Event: Increase the oil heat to 375°F. Carefully drop the battered fish into the oil. Fry for 4–6 minutes, turning once, until the coating is deep golden-brown and ultra-crispy as seen in the photo! ⏲️🥨🤤
- Second Fry (The Chips): While the fish rests, drop the chips back into the hot oil for 2–3 minutes until they are golden and crunchy. 🍟🔥👑
- Serve: Pile it all onto a plate with a massive side of tartar sauce and a fresh lemon squeeze. 🍽️🍋😋✨
🔥 Pro Tips:
- The “Temperature” Secret: The liquid for your batter must be ice-cold! The temperature shock between the cold batter and hot oil creates those beautiful, airy bubbles in the crust. 🧊🛡️💎
- Don’t Crowd the Pan: Fry in batches! If you add too much at once, the oil temperature drops, and you’ll end up with soggy fish. 🐟🚫🎯
