Published: by Absolutely Recipes, in the recipes category.

Classic Fish and Chips Recipe.

Ingredients:

4 white fish fillets (such as cod or haddock), about 6 ounces each
1 ½ cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup cold sparkling water
Vegetable oil, for deep frying
4 large potatoes, peeled and cut into thick-cut chips
Salt, for seasoning

Recipe Instructions:

Prepare the Fish:

Rinse the fish fillets under cold water and pat them dry with paper towels.
In a shallow dish, combine ½ cup of flour with salt and pepper.
Dredge each fish fillet in the seasoned flour, coating both sides evenly. Set aside.

Make the Batter:

In a large mixing bowl, combine the remaining 1 cup of flour, baking powder, salt, and pepper.
Gradually pour in the cold sparkling water while whisking continuously until you have a smooth batter. The batter should have a consistency similar to pancake batter.

Preparing the Chips:

Heat vegetable oil in a deep fryer or a large, deep pot to 350°F (175°C).
Carefully add the cut potatoes to the hot oil and fry for about 6-8 minutes or until they are light golden brown and partially cooked.
Using a slotted spoon, remove the partially cooked chips from the oil and set them aside on a paper towel-lined plate.

Fry the Fish:

Dip each flour-coated fish fillet into the batter, ensuring it is completely coated.
Gently place the battered fish fillets into the hot oil, one at a time, and fry for approximately 4-6 minutes or until they turn golden brown. Fry the fish fillets in batches to avoid overcrowding the fryer.
Once the fish is cooked, remove it from the oil using a slotted spoon and transfer it to a paper towel-lined plate to drain any excess oil.

Finish Cooking the Chips:

Increase the temperature of the oil to 375°F (190°C).
Carefully add the partially cooked chips back into the hot oil and fry for an additional 4-6 minutes or until they are crisp and golden brown.
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
Season the chips with salt while they are still hot.

Serve and Enjoy:

Arrange the crispy fish fillets and golden chips on a serving platter or individual plates.

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