British Fish and Chips
Britain's iconic pub dish: flaky white fish in a crispy beer batter with thick-cut chips and tartar sauce.
Ingredients
- 4 cod or haddock fillets
- Batter: 1.5 cups flour, 1 tsp baking powder, 1 tsp salt, 1.5 cups cold beer
- 4 large potatoes, cut into thick chips
- Vegetable oil for deep frying
- Salt, malt vinegar, tartar sauce, lemon wedges
Instructions
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1
Soak chips in cold water 30 minutes. Drain and dry. Fry at 300°F for 5 minutes until tender. Drain.
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2
Increase oil temperature to 375°F. Fry chips again until golden and crispy. Drain and salt.
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3
Whisk batter ingredients until smooth.
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4
Pat fish dry, dust with flour, then dip in batter. Fry at 375°F for 5-7 minutes until golden and crispy.
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5
Serve immediately with chips, malt vinegar, tartar sauce, and lemon.
