Crispy Cod and Golden Chips: A British Classic Recipe

Traditional British Fish and Chips

Experience the classic British cuisine with our Fish and Chips recipe, a harmonious blend of crispy, golden fish paired with delightfully seasoned chips. Dive into the comfort of this internationally adored dish, crafted with a refined touch to ensure it’s delicious and suitable for an omnivore with no dietary restrictions.

Serves: 2, Difficulty: Easy

Ingredients

300g Cod
300g Potatoes
150g Plain Flour
50g Plain Flour (for dredging)
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
300ml Water
300ml Vegetable Oil (for frying)

Method

Preheat the vegetable oil in a deep frying pan to 180°C (356°F).
Peel and cut the potatoes into thick chips. Rinse them in cold water, then pat dry.
Fry the chips in the hot vegetable oil for about 5 minutes until they are soft, but not browned. Remove and set aside.
In a bowl, mix 150g of plain flour, baking powder, salt, and pepper. Gradually add 300ml of water to the flour mixture to create a smooth batter.
Dredge the cod in 50g of plain flour, ensuring it’s lightly coated.
Dip the flour-coated cod into the batter, then carefully place it in the hot oil. Fry until the batter is golden and the fish is cooked through, about 5-7 minutes. Remove and drain on paper towels.
Increase the oil temperature to 190°C (374°F) and return the chips to the oil. Fry until they are golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Season the chips with salt and pepper to taste, and serve hot along with the cooked cod.

Tips

To ensure extra crispy chips, double frying is essential. The first frying cooks the potatoes through, and the second frying adds the golden crispy exterior.
Serve with a splash of vinegar and a side of mushy peas for an authentic British experience.

Nutritional Information

Nutrient	Per 100g	Per Serving
Energy	180 kcal (753 kJ)	675 kcal (2821 kJ)
Fat	8g	30g
Saturated Fat	1g	4g
Carbohydrates	20g	75g
Sugars	1g	4g
Proteins	8g	30g
Salt	1g	4g