Ingredients:
For the Fish:
- 4 fillets of white fish (such as cod or haddock), about 6-8 ounces each
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup cold sparkling water
- Vegetable oil for frying
For the Chips:
- 4 large russet potatoes, peeled and cut into thick strips
- Vegetable oil for frying
- Salt to season
For Serving:
- Malt vinegar
- Tartar sauce
- Lemon wedges
- Peas (mushy peas or garden peas) – optional
Instructions:
1. Prepare the Chips:
- Heat a deep fryer or a large, deep pot filled with vegetable oil to 350-375°F (175-190°C).
- Fry the potato strips in batches until they are golden and crispy, about 5-7 minutes per batch. Remove with a slotted spoon, drain on paper towels, and season with salt.
2. Prepare the Fish:
- In a large bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- Gradually add the cold sparkling water and whisk until the batter is smooth and lump-free.
- Dip each fish fillet into the batter, allowing any excess to drip off.
- Carefully place the battered fish into the hot oil and fry for about 5-7 minutes until the fish is golden brown and cooked through. The cooking time will depend on the thickness of the fillets.
- Remove the fried fish with a slotted spoon and drain on paper towels.
3. Serve:
- Serve the fish and chips immediately on a plate lined with paper towels to absorb any excess oil.
- Serve with malt vinegar and tartar sauce on the side. You can also offer lemon wedges and peas (either mushy peas or garden peas) if desired.
Cooking Time:
The total cooking time for this recipe is approximately 30 minutes, depending on the size and thickness of the fish fillets.
Serving Size:
This recipe serves 4 people.
