Golden Fried Fish & Chips -

Fish and chips is more than just a meal; it’s a culinary icon that has stood the test of time, capturing the hearts and stomachs of many across the globe. Originating from the streets of England, this dish pairs tender, flaky fish with golden, crispy fries, creating a perfect harmony of flavors and textures that evokes nostalgia and comfort. Whether enjoyed at a bustling seaside fish and chip shop or made at home, the experience of sinking your teeth into a perfectly cooked piece of fish accompanied by a side of crispy chips is one that many cherish.

Golden Fried Fish & Chips

Dive into the delicious world of crispy fish and chips with this classic recipe that adds a unique twist. Discover how rice flour enhances the crunch of the batter while juicy, flaky fish pairs perfectly with golden, crispy fries made from russet potatoes. This dish is a nostalgic favorite, perfect for seaside enjoyment or a cozy night in. Learn the art of prepping, frying, and serving this beloved meal for an unforgettable culinary experience!

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Ingredients

For the Fish:

4 pieces of firm white fish fillets (such as cod, haddock, or tilapia)

1 cup all-purpose flour (for dredging)

1 cup rice flour (for an extra crispy batter)

1 teaspoon baking powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup cold sparkling water

Oil for frying (vegetable or canola)

For the Chips:

4 large russet potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Optional: malt vinegar or tartar sauce for serving

Instructions

Prepare the Chips:

- Begin by peeling the russet potatoes and cutting them into thick strips (approximately ½ inch wide) to form your chips.

- To enhance the crispiness, soak the potato strips in a bowl of cold water for at least 30 minutes. This step removes excess starch.

- While the potatoes soak, preheat your oven to 425°F (220°C). After soaking, drain the potatoes and pat them dry with a clean kitchen towel to ensure they are moisture-free.

- In a large mixing bowl, combine the potatoes with olive oil, garlic powder, salt, and pepper. Toss until evenly coated.

- Spread the potato strips out in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.

Prepare the Batter:

- In a mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, paprika, salt, and black pepper until well combined.

- Slowly pour in the cold sparkling water, whisking continuously until the batter reaches a smooth and slightly thick texture. It should be just thick enough to coat the back of a spoon while remaining pourable. Allow the batter to rest for about 10 minutes to enhance its fluffiness.

Fry the Fish:

- Heat oil in a deep fryer or a large pot to 350°F (175°C). Ensure there’s enough oil to completely submerge the fish fillets.

- Pat the fish fillets dry using paper towels. Dredge each piece in the all-purpose flour, shaking off any excess flour.

- Dip the flour-coated fish fillet into the prepared batter, letting any excess drip off. Carefully place the battered fish into the hot oil.

- Fry the fish in batches to avoid overcrowding, cooking each piece for about 4-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain excess oil.

Serving:

- For an appetizing presentation, arrange the golden fried fish alongside the crispy chips on a large serving plate. Add wedges of lemon for a fresh squeeze and provide malt vinegar or tartar sauce on the side for dipping.

- For an extra crunchy pairing, serve with your favorite salad or coleslaw.

Prep Time: 40 min | Total Time: 1 hour | Servings: 4