There’s something truly special about making a classic meal like Fish and Chips. It’s not just the crispy batter or the soft, flaky fish; it’s the memories attached to it. I remember when my kids were younger, this meal would bring everyone to the table with a smile. We’d sit down as a family, and as soon as the aroma of freshly fried fish hit the air, we’d be laughing and sharing stories.
Back in the day, we’d often have fish and chips on Friday nights as a treat. My husband would come home after a long week at work, and this meal felt like the perfect way to unwind together. Even though it’s a bit more effort to make from scratch, the joy and satisfaction it brings are worth every minute spent in the kitchen.
Now, it’s become a tradition in our house, especially when we want to celebrate something or simply enjoy a comforting meal. I like to experiment with the batter, sometimes adding different spices or trying out new techniques to make it extra crispy. But no matter what, it’s always served with a side of crispy fries and a splash of malt vinegar, just like we had it growing up.
Preparing Fish and Chips Batter
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Ingredients
- 1½-2 lbs. whitefish (cod or haddock)
- 3-4 cups oil (canola, vegetable, or peanut, but not olive oil)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1½ cups sparkling water or club soda
- 1 package frozen steak fries
- Kosher salt for garnish
- Malt vinegar for dipping
Directions
Begin by cooking the frozen steak fries according to the package instructions. While they’re cooking, pat the fish dry with a paper towel.
Cut the fish into portions and season lightly with salt and black pepper. Place the cornstarch in a medium bowl, and in a separate large bowl, mix the flour, baking powder, smoked paprika, cayenne pepper, salt, and black pepper.
Gradually pour the sparkling water or club soda into the dry ingredients, stirring until you get a smooth batter. Coat the fish pieces in the cornstarch, shaking off any excess, then dip them into the batter.
In a large pan, heat the oil over medium-high heat until it’s hot enough for frying. Fry the fish in batches for about 5 minutes on each side, or until golden brown. The fish should be cooked to an internal temperature of 145ºF.
Once the fish is done, place it on paper towels to remove any excess oil. Season immediately with kosher salt and a splash of malt vinegar. Serve alongside the fries with your choice of malt vinegar or tartar sauce.
Storing Suggestion
If you have any leftover fish, store it in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet and warm it in a 350ºF oven for about 10 minutes until it’s heated through and crispy again. Avoid using the microwave as it can make the batter soggy.
Cooking Tips
For an extra crispy batter, make sure your oil is hot before you begin frying. You can test this by dropping a small amount of batter into the oil; if it sizzles immediately, it’s ready. You can also substitute beer for the sparkling water for a richer flavor.
Serving Suggestions
Fish and chips are best served with a side of homemade tartar sauce or a simple squeeze of lemon. You can also pair it with a light, crisp salad to balance the richness of the fried fish. A cold glass of beer or iced tea makes for the perfect drink pairing.
Ingredient Substitutions
If you don’t have cod or haddock, you can substitute any firm white fish such as tilapia or pollock. For a gluten-free version, you can swap out the all-purpose flour for a gluten-free flour blend, and make sure your cornstarch and baking powder are also gluten-free.
Seasonal Variations
In the summer, try serving the fish with a side of coleslaw for a fresh, crunchy contrast. In the winter, roasted root vegetables like carrots and parsnips make a hearty side dish. You can also adjust the spices in the batter to suit your tastes by adding more cayenne for heat or using different herbs and spices.
Allergen Information
This recipe contains gluten and fish, two common allergens. If you need to make it gluten-free, substitute gluten-free flour for the all-purpose flour. For those with fish allergies, this recipe can be adapted by using tofu or a firm vegetable like zucchini in place of the fish, but the flavor and texture will be quite different.
FAQ
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before seasoning and battering. Excess moisture can prevent the batter from sticking properly.
How do I keep the fish crispy after frying?
To keep the fish crispy, place it on a wire rack over a baking sheet instead of a plate while it drains. This allows air to circulate and prevents the bottom from getting soggy.
Can I use a different type of oil for frying?
It’s best to use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Avoid using olive oil, as it has a lower smoke point and can impart a strong flavor to the fish.
What can I use instead of sparkling water?
If you don’t have sparkling water or club soda, you can substitute beer for a slightly different flavor. The carbonation helps create a light and crispy batter.
How can I tell when the oil is hot enough for frying?
To check if the oil is ready, drop a small amount of batter into it. If the batter immediately sizzles and floats to the top, the oil is hot enough. If it sinks or doesn’t sizzle, it needs to heat up more.
Can I prepare the batter ahead of time?
It’s best to prepare the batter just before frying, as the carbonation from the sparkling water or club soda gives it a light texture. If left to sit too long, the batter may lose its fluffiness.
Fish and Chips Batter
Ingredients
- 1½-2 lbs. whitefish (cod or haddock)
- 3-4 cups oil (canola, vegetable, or peanut, but not olive oil)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1½ cups sparkling water or club soda
- 1 package frozen steak fries
- Kosher salt for garnish
- Malt vinegar for dipping
Instructions
- Cook the frozen steak fries according to the package instructions.
- Use a paper towel to pat the fish dry and cut into pieces. Lightly season with salt and pepper.
- Place cornstarch into a medium-sized bowl. Heat the oil to medium-high, keeping a close watch.
- In a large bowl, mix flour, baking powder, cayenne pepper, smoked paprika, salt, and black pepper.
- Add sparkling water to the mixture and stir until combined.
- Coat the fish pieces with cornstarch, shaking off any excess, then dip into the batter.
- Fry the battered fish in the hot oil for about 5 minutes on each side, or until golden brown. Internal temperature should reach 145ºF.
- Place the cooked fish on paper towels to drain excess oil. Season with kosher salt and malt vinegar.
- Remove the fries from the oven and serve with malt vinegar or tartar sauce.
