British Fish and Chips

Servings 4
Preparation Time 20 minutes
Cooking Time 30 to 35 minutes

Ingredients

For the Fish

– 4 boneless white fish fillets such as cod or haddock – halal-certified

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 teaspoon paprika or cayenne – optional for spice

– 1 egg

– 3/4 cup cold sparkling water or club soda – not beer

– Extra flour for dredging

– Vegetable oil for deep frying

For the Chips

– 4 large russet potatoes – peeled and cut into thick fries

– Salt to taste

– Oil for frying

Instructions

Step 1 – Prepare the Potatoes

– Soak cut potatoes in cold water for at least 30 minutes to remove excess starch

– Drain and pat dry with a clean towel

– Heat oil to 160 degrees Celsius and par-fry the potatoes for 3 to 4 minutes until soft but not browned

– Remove and drain on paper towels

– Increase oil temperature to 190 degrees Celsius and fry again until golden and crispy

– Season with salt

Step 2 – Prepare the Fish Batter

– In a bowl combine flour baking powder salt pepper and paprika

– In another bowl beat the egg and add the sparkling water

– Pour wet ingredients into dry and whisk until smooth

– Dredge fish fillets lightly in flour then dip into the batter to coat evenly

Step 3 – Fry the Fish

– Heat oil in a deep pan to 180 degrees Celsius

– Fry fish fillets one or two at a time until golden brown and crispy – about 4 to 5 minutes depending on thickness

– Drain on a wire rack or paper towels

Step 4 – Serve

– Serve hot with chips and optional sides like mushy peas lemon wedges or halal tartar sauce

Tips

– Cold sparkling water helps create a light and crispy batter

– For extra flavor add garlic powder or herbs to the batter

– Serve immediately for the best texture – fish and chips are best enjoyed fresh