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There is a Reason This Fish and Chips Recipe is so Popular!

Fish and chips is delicious and easy to make at home. One of the most iconic British dishes, fish and chips has been around since the mid 1800’s. The first recorded recipe for fish and chips was in 1860, and the dish has been a national institution ever since.

But what makes fish and chips so delicious?

Easy Homemade Fish and Chips Recipe

Homemade Fish & Chips Recipe - A British Classic

There are a few key ingredients that make fish and chips so special. The key to a successful fish and chips recipe is to choose the right fish. A good rule of thumb is to select a fish that is native to the UK. Cod, haddock and halibut are all good choices. But you can make this dish with whatever white fish you have available.
The second key ingredient is the beer batter. A good beer batter should be light and crispy, encasing the fish in a delicious golden coating. Finally, the chips must be cooked to perfection- crispy on the outside and fluffy on the inside.
All of these ingredients come together to create a dish that is truly special. The traditional way to serve it is immediately while hot, with malt vinegar and fresh lemon juice. Enjoy!
4.50 from 6 votes
Servings 4

Ingredients
  

For the Chips:

  • About 1 Large Potato per person
  • Salt

For the Fish Batter:

  • 24 ounces White Fish like Cod, Halibut, Tilapia, Bass, Grouper (or whatever is available in your market)
  • 4 ounces All-Purpose Flour
  • 4 ounces Rice Flour
  • 3 ounces very fine Corn Meal
  • 2 tablespoons Corn Starch
  • 2 tablespoons Baking Powder
  • 1 tablespoon Creole Seasoning
  • 1 tablespoon Salt
  • 1 bottle of Beer

Instructions
 

CHIPS:

  • Cut the potatoes into perfect julienne (as per video) rinse under water until the water comes out clear, arrange them into a cookie sheet and place in the fridge or the freezer for about 1 hour until very cold.

First Fry:  Preheat the Vegetable Oil to 280ºF/137ºC  

  • Fry your fries for about 10 minutes until light golden brown. Remove them from the oil and refrigerate  for another 60 to 90 minutes (or as long as you need) until real cold.

Second Fry: Preheat the Vegetable Oil to 365 ºF /185 ºC  

  • Dip the fries a second time until golden brown.

THE FISH BATTER:

  • Mix all the dry ingredients and add the beer until you have the consistency of a thick pancake batter. Mix well to make sure you do not have lumps.

COOK THE FISH:

    Preheat Vegetable Oil to 365 ºF /185 ºC

    • Dredge the fish in cornstarch or tapioca powder to dry it and dip in the batter.  Remove excess batter and dip in the hot oil.

    Video

    Notes

    For the Corn Meal / Polenta:  Click Here
    For the Creole Seasoning:  Click Here
    For the Remoulade Recipe - Click Here
    Like this recipe?Please share it with your family and friends!
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