British Fish and Chips Recipe

INGREDIENTS

For the Fish:

• 07 tablespoons (55 grams) all-purpose flour, divided
• 07 tablespoons (55 grams) cornstarch
• 01 teaspoon baking powder
• Salt, to taste
• 01 pinch freshly ground black pepper, to taste
• 1/3 cup dark beer, cold
• 1/3 cup sparkling water, cold
• 04 (07-ounce) fish fillets (thick, white fish)

For the Chips:

• 2 pounds potatoes, peeled
• 1 quart (1 liter) vegetable oil , or lard, for frying

Step 01: Gather the ingredients

Step 02: Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.

Step 03: Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.

Step 04: Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1 inch wide chips. Place the chips into a colander and rinse under cold running water.

Step 05: Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.

Step 06: Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed

Step 07: Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.

Step 08: Heat the oil to 355 F in a deep fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Keep to one side.

Step 09: Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

Step 10: Dip into the batter, coating the entire fillet.

Step 11: Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

Step 12: Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.

Step 13: Heat the oil to 400 F, then cook the chips until golden and crisp, or about 7 minutes. Remove from the oil and drain.

Step 14: Serve immediately with the hot fish accompanied by your favorite condiment.

Serve Immediately: Classic British Fish and Chips Recipe is best enjoyed straight from the oven. Serve it immediately to savor the crispy texture and maximize the flavors.