Friday Fish and Chips

Crispy, golden, and bursting with flavor, this "Friday Fish and Chips" recipe is the ultimate comfort food for a pub-style dinner at home. Featuring flaky cod or haddock fillets coated in a light, beer-infused batter, this dish achieves a perfectly crunchy exterior that pairs beautifully with thick-cut, twice-fried russet potato chips. The recipe combines classic British flavors with straightforward techniques, such as chilling the batter for extra crispness and double-frying the chips for that signature crunch. With just 20 minutes of prep time and a short list of pantry staples like flour, cornstarch, and baking powder, you'll have an authentic fish-and-chip experience right in your kitchen. Serve with a splash of malt vinegar or zesty lemon wedges for a finishing touch and enjoy the weekend tradition done right!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces (6-8 oz each) Cod fillets (or haddock)
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Chilled beer (lager or pale ale)
• 4 large Russet potatoes
• 6 cups (for frying) Vegetable oil (or sunflower oil)
• 1 to taste Optional vinegar or lemon wedges (for serving)

Directions

Step 1

Peel the russet potatoes, then cut them into thick batons (about 1/2 to 3/4 inch wide). Place the cut potatoes in a bowl of cold water to prevent browning and to remove excess starch.

Step 2

Pat the fish fillets dry with a paper towel. Lightly season both sides with salt and pepper. Set aside.

Step 3

In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix until well combined.

Step 4

Gradually whisk the chilled beer into the dry ingredients, creating a smooth batter. The batter should have the consistency of pancake batter. Refrigerate until ready to use.

Step 5

Drain the potatoes and thoroughly pat them dry with a clean kitchen towel.

Step 6

Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (165°C). Using a thermometer is highly recommended for accuracy.

Step 7

Blanch the potatoes in batches in the hot oil for 4-5 minutes or until they are soft but pale and not yet crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Increase the oil temperature to 375°F (190°C) for the second fry.

Step 8

Working with one fish fillet at a time, dip it into the batter, letting any excess drip off. Carefully lower the battered fish into the hot oil (375°F). Fry in batches to avoid overcrowding the pot. Cook for 4-6 minutes or until the batter is golden and crispy. Remove and drain on paper towels.

Step 9

Fry the blanched potatoes for a second time in the hot oil at 375°F until golden and crispy, about 3-5 minutes. Drain on paper towels and sprinkle with a pinch of salt while still hot.

Step 10

Serve the fish immediately with the crispy chips on the side. Add optional vinegar or lemon wedges for a traditional touch.

Nutrition Facts

Serving size	3700.1 grams (3700.1g)

Amount per serving	% Daily Value*
Calories	14885

Total Fat 1425.50g	1828%
Saturated Fat 199.60g	998%
Polyunsaturated Fat NaNg
Cholesterol 292mg	97%
Sodium 3357mg	146%
Total Carbohydrate 382.10g	139%
Dietary Fiber 24.80g	89%
Total Sugars 14.10g
Protein 171.10g	342%

Vitamin D 1360IU	6800%
Calcium 292mg	22%
Iron 23mg	128%
Potassium 9763mg	208%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.3%

Protein: 4.5%

Carbs: 10.2%