Classic Fish and Chips with Malt Vinegar
Classic Fish and Chips with Malt Vinegar
Ingredients
For the Chips
- 4 Russet potatoes, large, about 2 1/2 pounds, peeled and cut into 1/2-inch thick fries
- 6 cups vegetable oil, for deep frying
- 1 teaspoon salt, or to taste
For the Fish
- 1 1/2 pounds cod fillets, 4 pieces, about 6 ounces each, skinless and boneless
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups cold beer, lager style recommended
- 6 cups vegetable oil, for deep frying, can use the same oil as for chips
For Serving
- 1/4 cup malt vinegar, as needed
- 2 lemon wedges
- 1 cup tartar sauce, store-bought or homemade
Instructions
- 1
Prepare the Chips: After peeling and cutting the Russet potatoes into 1/2-inch thick fries, rinse them thoroughly in cold water for at least 10 minutes to remove excess starch. Drain well and pat them very dry with paper towels. This step is crucial for crispy chips.
⏱️ 15 min
- 2
First Fry the Chips: Heat 6-8 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F. Fry the potatoes in batches for 5 to 7 minutes until they are soft and pliable but not yet browned. Remove them with a slotted spoon and drain on a wire rack set over paper towels. This par-frying ensures a fluffy interior.
⏱️ 10 min•🌡️ 325
- 3
Prepare the Fish Batter: While the chips are par-frying, pat the cod fillets very dry with paper towels. In a large bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon salt, and black pepper. Gradually whisk in the cold beer until a smooth, thick batter forms. It should be thick enough to coat the fish without dripping off too quickly.
⏱️ 5 min
- 4
Heat Oil for Fish & Second Fry: Increase the oil temperature in your pot or deep fryer to 375°F. Ensure the oil is at the correct temperature before proceeding.
⏱️ 2 min•🌡️ 375
- 5
Fry the Fish: Dip each fish fillet into the prepared batter, ensuring it is fully and evenly coated. Carefully lower one or two pieces of battered fish into the hot oil at a time to avoid overcrowding the pot, which can lower the oil temperature. Fry for 5 to 7 minutes, flipping once, until the fish is golden brown and cooked through (internal temperature should reach 145°F). Remove with a slotted spoon and drain on a clean wire rack.
⏱️ 10 min•🌡️ 375
- 6
Second Fry the Chips: While the fish drains, return the par-fried chips to the 375°F oil. Fry for another 2 to 4 minutes, or until they are golden brown and wonderfully crispy. Remove and drain on a clean wire rack.
⏱️ 5 min•🌡️ 375
- 7
Season and Serve: Immediately season the hot chips generously with salt. Serve the crispy fish and chips piping hot with malt vinegar for drizzling, fresh lemon wedges, and a side of tartar sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fish and Chips with Malt Vinegar
Ingredients
For the Chips
- 4 Russet potatoes, large, about 2 1/2 pounds, peeled and cut into 1/2-inch thick fries
- 6 cups vegetable oil, for deep frying
- 1 teaspoon salt, or to taste
For the Fish
- 1 1/2 pounds cod fillets, 4 pieces, about 6 ounces each, skinless and boneless
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups cold beer, lager style recommended
- 6 cups vegetable oil, for deep frying, can use the same oil as for chips
For Serving
- 1/4 cup malt vinegar, as needed
- 2 lemon wedges
- 1 cup tartar sauce, store-bought or homemade
Instructions
- 1
Prepare the Chips: After peeling and cutting the Russet potatoes into 1/2-inch thick fries, rinse them thoroughly in cold water for at least 10 minutes to remove excess starch. Drain well and pat them very dry with paper towels. This step is crucial for crispy chips.
⏱️ 15 min - 2
First Fry the Chips: Heat 6-8 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F. Fry the potatoes in batches for 5 to 7 minutes until they are soft and pliable but not yet browned. Remove them with a slotted spoon and drain on a wire rack set over paper towels. This par-frying ensures a fluffy interior.
⏱️ 10 min•🌡️ 325 - 3
Prepare the Fish Batter: While the chips are par-frying, pat the cod fillets very dry with paper towels. In a large bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon salt, and black pepper. Gradually whisk in the cold beer until a smooth, thick batter forms. It should be thick enough to coat the fish without dripping off too quickly.
⏱️ 5 min - 4
Heat Oil for Fish & Second Fry: Increase the oil temperature in your pot or deep fryer to 375°F. Ensure the oil is at the correct temperature before proceeding.
⏱️ 2 min•🌡️ 375 - 5
Fry the Fish: Dip each fish fillet into the prepared batter, ensuring it is fully and evenly coated. Carefully lower one or two pieces of battered fish into the hot oil at a time to avoid overcrowding the pot, which can lower the oil temperature. Fry for 5 to 7 minutes, flipping once, until the fish is golden brown and cooked through (internal temperature should reach 145°F). Remove with a slotted spoon and drain on a clean wire rack.
⏱️ 10 min•🌡️ 375 - 6
Second Fry the Chips: While the fish drains, return the par-fried chips to the 375°F oil. Fry for another 2 to 4 minutes, or until they are golden brown and wonderfully crispy. Remove and drain on a clean wire rack.
⏱️ 5 min•🌡️ 375 - 7
Season and Serve: Immediately season the hot chips generously with salt. Serve the crispy fish and chips piping hot with malt vinegar for drizzling, fresh lemon wedges, and a side of tartar sauce.
⏱️ 3 min