Never Fail Fish Chips

Experience the ultimate comfort food with "Never Fail Fish Chips," a foolproof recipe for perfectly crispy and golden fish paired with irresistibly crunchy fries. This traditional English-inspired dish features tender white fish fillets like cod, haddock, or pollock coated in a light, bubbly batter made with ice-cold sparkling water for unmatched crispiness. The double-fried russet potatoes ensure your chips are delectably crunchy on the outside and fluffy on the inside, seasoned with a sprinkle of paprika for a flavorful twist. With easy-to-follow steps and a short prep time, this recipe is your go-to for creating restaurant-quality fish and chips at home. Serve it up with freshly sliced lemon wedges and a splash of vinegar for a tangy, authentic touch. Perfect for weeknight dinners or classic pub-style cravings, this "Never Fail" recipe is bound to become a family favorite!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces White fish fillets (cod, haddock, or pollock)
• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Ice-cold sparkling water
• 2 large Russet potatoes
• 4 cups Vegetable oil (for frying)
• 0.5 teaspoon Paprika
• 2 tablespoons Vinegar (optional, for serving)
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

Peel the russet potatoes and cut them into thick strips for chips. Soak the potato strips in cold water for at least 15 minutes to remove excess starch.

Step 2

Pat the potato strips dry with a paper towel and set them aside.

Step 3

Meanwhile, pat the fish fillets dry with paper towels and lightly season them with salt and pepper. Set aside.

Step 4

In a large mixing bowl, combine the flour, cornstarch, baking soda, salt, and black pepper. Gradually whisk in the ice-cold sparkling water until you have a smooth, thick batter. Be careful not to overmix.

Step 5

Heat the vegetable oil in a large, deep skillet or a Dutch oven to 325°F (160°C) for the chips.

Step 6

Fry the potato strips in batches for 2-3 minutes until they are pale and slightly softened but not browned. Remove them using a slotted spoon and drain them on a wire rack or paper towels. Increase the oil temperature to 375°F (190°C).

Step 7

Dip each fish fillet into the batter, ensuring it is fully coated. Allow the excess batter to drip off before carefully lowering the fillets into the hot oil.

Step 8

Fry the fish fillets for 4-5 minutes until they are crispy and golden brown. Remove them and place them on a rack or paper towels to drain any excess oil.

Step 9

Return the par-fried potato strips to the hot oil and fry for an additional 2-3 minutes until they are golden and crispy. Remove and drain them on a rack or towels. Sprinkle with paprika and a pinch of salt while hot.

Step 10

Serve the fish and chips immediately with a side of lemon wedges and a splash of vinegar, if desired. Enjoy!

Nutrition Facts

Serving size	2416.8 grams (2416.8g)

Amount per serving	% Daily Value*
Calories	9548

Total Fat 951.50g	1220%
Saturated Fat 136.20g	681%
Polyunsaturated Fat NaNg
Cholesterol 200mg	67%
Sodium 3950mg	172%
Total Carbohydrate 238.20g	87%
Dietary Fiber 16.80g	60%
Total Sugars 10.30g
Protein 110.60g	221%

Vitamin D 800IU	4000%
Calcium 226mg	17%
Iron 15mg	81%
Potassium 4912mg	105%

*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: 86.0%

Protein: 4.4%

Carbs: 9.6%