Recepieplanning
British
Sparkling Battered Fish and Chips Dinner
60 min total25 prep35 cook4 servings680 cal
HardPescetarianClassicContains fishContains gluten
Crisp sparkling-water batter encasing flaky white fish with thick-cut chips. Pub classic with a light sparkling-water batter and shatteringly crisp coating.
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Ingredients
4servings
meat
- 1.5 lbcod fillets
pantry
- 1.5 cupall-purpose flour
- 1 tspbaking powder
- 6 cupvegetable oil
- 2 tspsalt
- 0.5 tspblack pepper
- 0.25 cupmalt vinegar
other
- 1.25 cupsparkling water
produce
- 2 lbrusset potatoes
- 1lemon
- 2 tbsppickles
dairy
- 0.33 cupmayonnaise
Steps
- Cut potatoes into thick chips; rinse, dry, and fry at 300°F (150°C) for 6 minutes; drain and cool.
- Whisk flour, baking powder, salt, and ice-cold sparkling water into a thick batter; rest 10 minutes.
- Raise oil to 375°F (190°C). Pat fish dry, season, dust lightly with flour, then dip in batter.
- Fry fish 4–6 minutes until deep golden; drain on a rack.
- Return chips to hot oil and fry until crisp; salt well.
- Mix mayonnaise with chopped pickles for tartar.
- Plate fish and chips together.
- Serve with lemon wedges, malt vinegar, and tartar.
- Eat immediately while batter is crisp.
- Do not cover or steam will soften the coating.
Tips
- Keep sparkling water ice-cold for a lighter batter.
- Dry the fish well before dipping.
- Double-cook chips: steam-fry then crisp.
- Serve with mushy peas and tartar sauce.
