Fish And Chips Recipe
Crispy, golden-brown goodness meets seaside nostalgia in this Fish And Chips Recipe—perfect for cozy weeknight dinners or weekend gatherings.
Ingredients
- 1½ pounds cod or haddock fillets skinless, boneless; wild-caught if you can
- 1 cup all-purpose flour King Arthur Flour recommended
- 1 teaspoon baking powder
- 1 cup cold pale ale or club soda for a lighter batter, use sparkling water
- 1 cup panko breadcrumbs Japanese-style for extra crunch
- 2 large russet potatoes scrubbed and cut into ½-inch fries
- 2 tablespoons fresh rosemary chopped (dried works in a pinch)
- 1 teaspoon garlic powder
- ½ teaspoon paprika smoked paprika for a subtle smoky kick
- Kosher salt and freshly ground black pepper to taste
- Vegetable oil for frying (canola or peanut)
- Lemon wedges and malt vinegar for serving
Instructions
- Rinse your cut potatoes in cold water, pat dry, then toss with oil, rosemary, garlic powder, paprika, salt, and pepper. Bake at 425°F for 25–30 minutes until crisp and golden.
- Pour vegetable oil into a heavy-bottomed pot, heat to 350°F.
- Whisk flour, baking powder, and salt. Slowly pour in pale ale or club soda, whisk until smooth. Let it rest for five minutes.
- Pat each fillet dry, season with salt and pepper, then dust lightly in flour.
- Dip each floured fillet into the batter, then press gently into panko crumbs.
- Lower fillets into hot oil, fry 3–4 minutes per side until golden. Transfer to a paper-towel-lined plate.
- For extra crispness, bake fried fillets in a 200°F oven for up to 5 minutes.
- Pile fries and fish on a platter, add lemon wedges and malt vinegar. Enjoy hot.
Notes
Pat fish dry on paper towels before coating. Soak potato fries in cold water for 15 minutes to remove excess starch. For a lighter batter, use sparkling water instead of pale ale.
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