🐟 Classic Fish & Chips (Crispy Pub Style)

🛒 Ingredients (Serves 4)

For the Fish

• 4 large cod or haddock fillets (6–8 oz each), skin removed

• Salt & black pepper

• ½ cup all-purpose flour (for dusting)

For the Batter

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup cold beer (lager works best)
  (or sparkling water if alcohol-free)

For the Chips

• 4 large russet potatoes

• Oil for frying (vegetable or canola)

• Salt

For Serving

• Green peas (plain or mushy peas)

• Lemon wedges

• Malt vinegar

• Tartar sauce

👩‍🍳 Instructions

1️⃣ Prepare the Chips (Double Fry Method = Crispy!)

1. Peel and cut potatoes into thick chips.

2. Soak in cold water 30 minutes (removes starch).

3. Drain and dry thoroughly.

4. Fry at 325°F (165°C) for 4–5 minutes (they’ll be pale).

5. Remove and rest 10 minutes.

6. Fry again at 375°F (190°C) for 2–4 minutes until golden and crisp.

7. Salt immediately.

2️⃣ Make the Batter

1. Mix flour, baking powder, and salt.

2. Slowly whisk in cold beer until smooth.

3. Batter should be thick enough to coat the back of a spoon.

👉 Keep batter cold for extra crispiness.

3️⃣ Prepare the Fish

1. Pat fish very dry.

2. Season with salt and pepper.

3. Lightly dust in flour (this helps batter stick).

4. Dip into batter and coat fully.

4️⃣ Fry the Fish

1. Heat oil to 350°F (175°C).

2. Carefully lower fish into oil.

3. Fry 5–7 minutes until deep golden and crispy.

4. Drain on a wire rack (not paper towels — keeps it crisp).

5️⃣ Serve

Plate fish with chips and peas.
Add lemon, malt vinegar, and tartar sauce.

🥄 Mushy Peas (Optional but Authentic)

• 2 cups frozen peas

• 1 tbsp butter

• Salt & pepper

• Splash of cream (optional)

Boil peas 3–4 minutes, drain, mash slightly with butter and seasoning.

❓ Q & A

Q: What’s the best fish to use?

A: Cod and haddock are traditional. Pollock also works well.

Q: Why use beer in the batter?

A: The carbonation makes it light and crispy. Alcohol also evaporates quickly, creating crunch.

Q: Can I make it without beer?

A: Yes — use sparkling water instead.

Q: Why double fry the chips?

A: First fry cooks the inside. Second fry crisps the outside.

Q: Why is my batter not crispy?

A:

• Oil not hot enough

• Batter too thin

• Fish too wet

• Overcrowding the fryer

Q: Can I bake instead of fry?

A: Yes, but it won’t be as crispy. Spray with oil and bake at 425°F (220°C) about 20–25 minutes.

Q: How do I keep fish crispy while frying batches?

A: Place cooked pieces on a rack in a 200°F (95°C) oven.

Q: Can I air fry it?

A: Yes — spray lightly with oil and air fry at 400°F (200°C) for 10–14 minutes.