Description
Classic British “battered fish and chips” deliver crispy golden perfection from seaside kitchens. Seafood lovers relish this comfort dish that brings ocean-fresh flavor and satisfying crunch to dinner plates.
Ingredients
Scale
Main Fish Ingredients:
- 1 1/2 lbs (680 grams) white fish fillets (e.g., cod, rockling, tilapia, or haddock)
- 1/2 lb (227 grams) frozen french fries
- 1 lemon, cut into wedges
Batter Ingredients:
- 1 1/4 cups (156 grams) all-purpose flour
- 1/2 cup (120 milliliters) whole milk
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
Cooking Ingredient:
- 1/2 gallon (1.9 liters) neutral frying oil (e.g., canola or vegetable oil)
Instructions
- Meticulously slice white fish fillets into uniform portions, ensuring consistent thickness for even cooking and optimal crispy texture.
- Preheat oven or air fryer and arrange frozen French fries in a single layer, preparing them according to package recommendations for maximum crispiness.
- Create a smooth, lump-free batter by whisking flour, baking powder, milk, onion powder, garlic powder, and salt until achieving a silky, well-integrated mixture.
- Fill a deep, heavy-bottomed pot with oil, gradually heating to precisely 350°F using a reliable candy thermometer to guarantee perfect frying temperature.
- Thoroughly coat each fish piece in the prepared batter, allowing excess to drip off for a light, crisp coating.
- Gently lower battered fish into hot oil, maintaining adequate spacing between pieces to prevent overcrowding and ensure proper oil circulation.
- Fry fish for approximately 5 minutes, carefully turning once to achieve an evenly golden-brown exterior and fully cooked interior.
- Extract fried fish using a slotted spoon or spider strainer, transferring to a wire rack to drain excess oil and preserve crispiness.
- Immediately sprinkle hot fish with a light dusting of salt to enhance flavor profile.
- Plate crispy fish alongside golden French fries, accompanied by fresh lemon wedges and complementary dipping sauces like tangy tartar sauce or classic ketchup.
Notes
- Ensure fish fillets are at room temperature before battering to help the coating adhere better and create a crispier exterior.
- Pat fish completely dry with paper towels to prevent excess moisture from making the batter soggy.
- Use a neutral oil with a high smoke point like vegetable or canola oil for consistent, even frying.
- Test batter consistency by dipping a spoon – it should coat the back smoothly without dripping off immediately.
- Keep oil temperature steady at 350°F to prevent fish from absorbing too much oil or becoming greasy.
- For gluten-free version, substitute all-purpose flour with rice flour or gluten-free flour blend.
- Add extra flavor to batter by including herbs like chopped parsley or dill for a fresh twist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg