Why You’ll Love This Fish N Chips Recipe
If you’re craving a classic comfort food that delivers on taste and texture, you’re going to love this Fish N Chips recipe. The crispy, golden batter perfectly envelops tender fish, creating a delightful crunch with each bite.
Pair that with fluffy, hand-cut fries, and you’ve got a meal that’s both satisfying and nostalgic. It’s a dish that brings back memories of seaside dinners and cozy pubs.
Plus, you can customize it with your favorite sauces, like tartar or malt vinegar, elevating your dining experience even further. Trust me, once you try this, you’ll never settle for takeout again!
Ingredients of Fish N Chips
When it comes to whipping up a delicious plate of Fish N Chips, having the right ingredients is key. This classic dish isn’t only about the fish and fries; it’s all about that amazing batter and the perfect seasoning that makes each bite unforgettable.
Plus, if you’re like me, you probably have a few fond memories tied to this meal, whether it’s from a seaside vacation or a cozy dinner at a local pub. So, let’s plunge into what you’ll need to create this mouthwatering dish right in your own kitchen.
Ingredients for Fish N Chips:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon cayenne pepper
- 1 tablespoon double-acting baking powder
- 14 ounces dark beer (like Shiner Bock, if you can find it)
- 2 1/2 lbs russet baking potatoes
- 3 quarts peanut oil (or enough to fill your fryer to the fill line)
- 2 lbs cod (a firm white fish)
- Cornstarch (for dredging)
- Kosher salt (for seasoning)
Now, before you rush out to gather these ingredients, let’s chat about a couple of considerations.
First off, the type of fish matters! Cod is a classic choice because it holds up well in the frying process and has a mild flavor that pairs beautifully with the crispy batter. If you’re feeling adventurous, you could also try haddock or even a different white fish.
And don’t forget about the beer! It not only adds flavor but also helps create that light, airy batter we all crave. If you’re not a beer fan, you can use sparkling water as a substitute, but don’t tell your friends—it’ll be our little secret.
Finally, keep in mind that soaking the cut potatoes in water helps prevent them from browning and guarantees they fry up nicely. So, gather your ingredients, and let’s get ready to fry up some deliciousness!
How to Make Fish N Chips
Alright, let’s plunge into the world of crispy, golden Fish N Chips. First things first—grab your 2 ½ lbs of russet baking potatoes and slice them into evenly sized strips. It’s like giving them a haircut, but for fries. Soak those cut potatoes in water until you’re ready to cook. This is a pro move; it keeps them from turning brown and guarantees they fry up nice and fluffy later on. You can even do this a day or two in advance—just keep them submerged in water, and your future self will thank you.
Now, while those potatoes are soaking, it’s time to whip up the batter. In a bowl, combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of kosher salt, ½ teaspoon of Old Bay Seasoning, ¼ teaspoon of cayenne pepper, and 1 tablespoon of double-acting baking powder.
Now, for the fun part—slowly pour in 14 ounces of dark beer. I like Shiner Bock, but feel free to use your favorite. The beer not only adds flavor but gives that batter the light, airy texture we all love. Mix it up and let it sit in the fridge for at least 15 minutes—this is where the magic happens.
Next up, heat 3 quarts of peanut oil in a fryer to 320 degrees. Carefully fry the potatoes in small batches for 2 to 3 minutes until they’re soft and floppy. Think of them as the pre-game warm-up for the main event.
Once all the potatoes are par-cooked, crank the heat up to 375 degrees and fry them again until they’re golden and crispy. You’ll want to keep them nice and warm on a rack in the oven.
Now, let’s talk fish. Take your 2 lbs of cod, cut it into flat filets, and dust them in cornstarch. This is where you can really have fun—grab the batter with your hands (trust me, they’re the best tools for the job) and coat each piece of fish.
Gently lower them into the hot oil, and watch as they bubble and puff up. Cook for about 2 minutes on each side, then let them rest on the draining rack.
And just like that, you’ve created a plate of Fish N Chips that would make any pub proud. Serve them with a splash of malt vinegar and a side of tartar sauce—just don’t forget to mist that vinegar on your fish for an extra zing.
Now, who’s ready for dinner?
Fish N Chips Substitutions & Variations
After mastering the classic Fish N Chips, you might want to explore some exciting substitutions and variations to keep things fresh.
For the fish, I love using haddock or even shrimp for a twist! If you’re feeling adventurous, try a tempura batter with sparkling water instead of beer.
For the chips, swap out russets for sweet potatoes for a sweeter flavor. You can also season the batter with different spices like cumin or curry powder for a unique kick.
And don’t forget to experiment with dipping sauces—tartar sauce is great, but a spicy mayo or garlic aioli can really elevate the dish!
Additional Tips & Notes
To guarantee your Fish N Chips turn out perfectly, keep in mind a few essential tips.
First, always soak your cut potatoes in water; this keeps them crisp and prevents browning.
When making the batter, let it chill for at least 15 minutes—this enhances the texture.
Monitor your oil temperature closely; too hot, and the fish burns; too cool, and it becomes greasy.
For extra crispiness, consider double frying your fish.
Finally, don’t rush the frying process—patience pays off.
Serve immediately for the best experience, and enjoy that perfect crunch with malt vinegar or tartar sauce.