Fish and chips are a classic British dish loved by many. It dates back to the 19th century and quickly became a staple for a quick, tasty meal. While you can easily grab a takeaway, nothing beats homemade fish and chips. Making your own allows you to use fresh ingredients and control the quality, resulting in a much better experience.

Choosing the Right Fish

The key to a great fish and chip lies in the fish itself. The best types for this dish are white-fleshed with mild flavour. Cod, haddock, and pollock are top choices. They have a firm texture that holds up well during frying.

When preparing fish, start by removing any skin and bones. Pat the fillets dry with paper towels to remove excess moisture. This step is crucial because it allows the batter to stick better, creating a crisp coat.

Essential Ingredients for Perfect Fish and Chips

To make traditional fish and chips, the ingredients you pick matter a lot. For the batter, simple ingredients like plain flour, baking powder, cold sparkling water, and a pinch of salt work best. Using cold sparkling water helps keep the batter light and airy.

For the chips, choose fresh potatoes—ideally Maris Piper or King Edward—which fry up crispy on the outside and fluffy inside. Freshness ensures the best texture and flavour.

Preparing the Chips

Good homemade chips start with the right potatoes. Peel them and cut into thick, even-sized pieces for uniform cooking.

Soak the cut potatoes in cold water for at least 30 minutes. This step removes excess starch, preventing the chips from sticking together and making them crispier.

After soaking, drain and dry the potatoes thoroughly. Drying is essential before frying to avoid hot oil splatter.

The Batter: Making It Crisp and Light

The perfect batter balances crunch and lightness. Mix plain flour and baking powder with very cold sparkling water until smooth. Avoid over-mixing to keep bubbles in the batter, which helps with crispiness.

Keep the batter cold by placing the bowl in a larger bowl with ice or storing it in the fridge until needed. Cold batter grabs onto the fish better and fries up crispier.

Cooking with the Right Equipment

A frying pan 28cm with lid is perfect for cooking fish and chips at home. The size is ideal for frying manageable portions without overcrowding the pan.

Using a lid helps control oil temperature and reduces splatter. It also speeds up cooking by trapping heat, ensuring the food cooks evenly inside while staying crispy outside.

Heat the oil to around 180°C for frying. Using a kitchen thermometer helps keep track.

Frying the Fish and Chips

Frying is all about timing and temperature. Chips should be fried twice for the best texture. First, fry them at a lower temperature (about 140°C) until soft but not coloured. Drain and let them rest.

Then, increase the oil temperature to 180°C and fry the chips again until golden and crispy.

For the fish, dip each fillet in the batter, letting excess drip off. Fry the fish at 180°C for 4-5 minutes or until the batter is golden brown.

Avoid common mistakes like overcrowding the pan, which lowers oil temperature and makes the batter soggy. Also, do not flip the fish too early to prevent breaking the crust.

Serving and Enjoying Your Fish and Chips

Traditionally, fish and chips go well with tartar sauce, mushy peas, and a wedge of lemon. Adding malt vinegar or salt is also popular.

Presentation is simple but important. Place the crispy fish fillet over a bed of golden chips, served on a plate or wrapped in paper for a genuine experience.

Conclusion

To sum up, perfect fish and chips start with choosing the right fish and fresh ingredients. Prepare the chips carefully by soaking and drying. Make a crisp, light batter using cold sparkling water. Use a frying pan 28cm with a lid for controlled frying. Fry chips twice and fry the fish at the correct temperature to get the perfect crunch.

Don’t hesitate to try making homemade fish and chips. With patience and the right steps, you’ll enjoy a delicious classic dish better than takeaway every time.

Happy cooking from Kitchenglora!