We all love a simple recipe that reminds us of a classic meal. This dish will be a homemade version of an amazing, crispy, and crunchy dish. This recipe is a Classic Fish and Chips Recipe that will be a great choice to share with friends and family.
Classic Fish and Chips Recipe
This Classic Fish and Chips will be super delicious. You will have a great time preparing and making this dish to surprise your loved ones with a restaurant style meal. The ingredients are not very complex and the directions are very easy to follow along with. You have to save this recipe!
Ingredients
- Fish fillet- You can use a choice of cod, pollock, tilapia, or white fish.
- Flour- This will be used to add that crispy outer layer of your fish.
- Baking powder- This will help the batter to rise
- Salt- The salt will bring out the flavors in any recipe.
- Onion powder- This will be used for additional flavor.
- Garlic powder- This will be added for taste.
- Beer or milk- You can use whole or 2% milk.
- Vegetable oil- You can use canola oil as a substitute.
- Russet potatoes- peeled and sliced into large fingers. I recommend using a mandolin slicer
How to Make Classic Fish and Chips Recipe
Add your potatoes to a bowl with ice water and let sit for 20-30 minutes.
Heat the oil in a deep skillet or fryer and set it to 330 degrees.
Drain the water for the potatoes and pat dry with a towel.
Slowly and gently start to fry your potatoes one cup at a time. Fry in the hot oil for approximately 2 minutes.
Take out the potatoes using a slotted strainer and drain them over paper towels.
Repeat until all the potatoes are used and have gone through the 1st cycle.
Raise the temp to 370 degrees.
Mix the flour, baking powder, salt, onion powder, and garlic powder in a large bowl. After that is mixed, pour in cold beer. And stir.
Add a bit more flour to the fillets and toss to coat a layer of flour on the fish.
Add the floured fish to the mixture of batter and lift up and hold to let the excess drip.
Slowly add to the heated oil.
Cook until light brown for 2-3 minutes.
Remove excess oil using paper towels.
Fry the prepared potatoes in the heated oil.
Cook until crispy and light brown for about 4 minutes.
Drain again using paper towels.
What Fish is Best for Fish & Chips?
You can use any choice you would like for this Classic Fish and Chips recipe. There are a few options already listed that you can use for this recipe. Some options would be, cod, pollock, tilapia, or white fish.
Do I Serve Tartar Sauce or Malt Vinegar with Fish and Chips?
You can use any sauce you want for this recipe. You can use a classic side of ketchup for the fries and tartar sauce for the fish. Either tartar or malt vinegar is a great choice and will be a great fit for this Fish and Chips recipe.
More Delicious Dinner Ideas
- Philly Cheesesteak Stuffed Shells
- Buffalo Chicken Zucchini Boats
- Harvest Pork With Apples
- Dublin Coddle Dinner
Classic Fish and Chips Recipe
Ingredients
- 6 fish fillet cod, pollock, tilapia, or your choice of white fish
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 12 ounce beer or milk
- Vegetable oil for frying
For chips
- 4 large Russet potatoes peeled and sliced into large fingers (recommend use mandolin slicer)
- Salt to taste
Instructions
- Place the potatoes in a bowl of ice water for 20-30 minutes.
- Heat the vegetable oil in a deep heavy skillet, or deep fryer to 330° F.
- Drain the potatoes and dry them thoroughly with a kitchen towel.
- Carefully, fry the potatoes, about 1 cup at a time, in the hot oil for about 2 minutes.
- Remove with a slotted strainer and drain over paper towels.
- Repeat until all potatoes have gone through the 1st frying cycle.
- Increase the oil temperature to 370°F.
- In a large bowl, stir together the flour, baking powder, salt, onion powder, and garlic powder. Next, add in the ice cold beer. Stir to mix.
- Add a little more flour on the fish fillets and toss to coat.
- Add the floured fillets to the batter and let the excess batter drip off.
- Carefully add the fish to the 370°F oil.
- Cook until the fish is golden, 2-3 minutes.
- Drain over paper towels.
- To finish the chips, fry the pre-cooked potatoes in the 370°F oil.
- Fry until they are golden brown, and crisp, about 4 more minutes.
- Drain over paper towels.
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