British · serves 2

Fish and Chips

The batter needs to be cold and fizzy. Everything else is straightforward.

45 min A proper cook Non-vegetarian

Ingredients

  • 4 large fish fillets
  • 1.5 cups maida
  • 1 cup very cold soda water or beer
  • 1 tsp baking powder
  • 5 large potatoes, thick chips
  • Salt, vinegar
  • Oil to fry
  • Peas and curd for the side

Method

  1. Chips: cut thick, rinse, then boil 6 minutes till just tender. Drain and dry completely, then cool. Par-boiling is what makes them fluffy inside.
  2. Fry the chips once at medium till pale. Drain and rest.
  3. Batter: whisk flour, baking powder, salt and ICE-COLD soda water. Lumps are fine. Use it immediately — the fizz is the lift.
  4. Dust the fish in dry flour first so the batter grips.
  5. Dip and lower into hot oil, holding for 3 seconds before letting go so it doesn't stick. 6 minutes till deep golden.
  6. Chips back in on high for 2 minutes. Salt everything immediately. Vinegar, lemon.

Questions people ask about Fish and Chips

How long does Fish and Chips take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Fish and Chips?

Chips: cut thick, rinse, then boil 6 minutes till just tender. Drain and dry completely, then cool. Par-boiling is what makes them fluffy inside.

What can I use instead of fish in Fish and Chips?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Fish and Chips ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Fish and Chips vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

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