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