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Fish & Chips Recipe

by Kayla Borges

 

 

Ingredients:

  • 4 cod loins (or any white fish of your choice)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup cold sparkling water
  • Vegetable oil (for frying)
  • 4 large potatoes (peeled and cut into thick fries)
  • Salt (for seasoning)

Instructions:

Please note all seafood should be cooked to a minimal internal temperature of 145°F

  1. Start by preparing the cod loins. Rinse them under cold water and pat dry with paper towels.

  2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually add the sparkling water while whisking until the batter is smooth and lump-free. The batter should have a thick but pourable consistency.

  3. Fill a large, deep pot with vegetable oil to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C). Alternatively, you can use a deep fryer if you have one.

  4. While the oil is heating, prepare the fries. Place the cut potatoes in a bowl of cold water for about 10 minutes to remove excess starch. Drain and pat dry thoroughly with a kitchen towel.

  5. Carefully add the fries to the hot oil in batches, making sure not to overcrowd the pot. Fry them for about 5-7 minutes or until golden and crispy. Remove the fries from the oil using a slotted spoon or tongs and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.

  6. Once the fries are done, it's time to fry the fish. Dip each fish fillet into the batter, ensuring it is evenly coated. Allow any excess batter to drip off before gently placing the fillet into the hot oil. Fry the fish for about 4-5 minutes on each side or until golden brown and cooked through. Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.

  7. Serve your delicious fish and chips with tartar sauce, malt vinegar, or your favorite dipping sauce. Enjoy it while still hot and crispy!

🔔 Pro Tip: For an extra crunchy coating, you can double-dip the fish fillets by repeating the battering process after the first coat has set.

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