Description
Ingredients
**For the Fish:**
– 1 lb white fish fillets (cod or haddock), cut into strips
– Salt and pepper to taste
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp paprika
– 1 cup cold sparkling water (or club soda)
– Vegetable oil, for frying
**For the Chips:**
– 4 medium potatoes, peeled and cut into thick fries
– Salt, to taste
**For Serving:**
– Tartar sauce or malt vinegar
– Fresh parsley, chopped (optional garnish)
Instructions
1. **Prepare the Potatoes:** Rinse the cut potatoes under cold water to remove excess starch. Pat them dry thoroughly with a paper towel.
2. **Fry the Chips:** Heat oil in a large pot or deep fryer to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until tender but not yet golden. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.
3. **Prepare the Batter:** In a mixing bowl, whisk together flour, baking powder, paprika, salt, and cold sparkling water until smooth.
4. **Coat and Fry the Fish:** Season the fish fillets with salt and pepper, then dip them into the batter, allowing excess to drip off. Carefully place the fish in the hot oil and fry for 4-5 minutes, or until golden and crispy. Remove and drain on paper towels.
5. **Finish the Chips:** Return the par-cooked fries to the hot oil and fry for an additional 2-3 minutes, or until golden and crispy. Drain on paper towels and season with salt.
6. **Serve:** Plate the crispy fish and chips, garnished with fresh parsley if desired, and serve with tartar sauce or malt vinegar on the side.
Notes
**Tip:** For a lighter batter, replace half the flour with cornstarch.
**Chef’s Note:** Using sparkling water in the batter helps achieve a lighter, crispier texture.
- Prep Time: 15
- Cook Time: 25