Ingredients:
For the Fish:
- 4 large white fish fillets (such as cod or haddock)
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- Vegetable oil, for frying
For the Chips (Fries):
- 4 large russet potatoes, peeled and cut into thick strips
- Salt, to taste
- Vegetable oil, for frying
Instructions:
For the Chips (Fries):
- Rinse the potato strips in cold water to remove excess starch. Drain and pat them dry with a kitchen towel.
- In a large pot, heat vegetable oil to around 325°F (165°C).
- Fry the potato strips in batches until they are soft and pale, but not golden. This should take about 5-7 minutes per batch.
- Remove the partially cooked fries from the oil and let them drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Fry the partially cooked potato strips in batches again until they are golden brown and crispy, about 2-4 minutes per batch.
- Remove the fries from the oil, let them drain on paper towels, and immediately sprinkle with salt.
For the Fish:
- Pat the fish fillets dry with paper towels and season them with salt and pepper.
- In a large mixing bowl, combine the flour, cornstarch, and baking powder.
- Gradually add the cold sparkling water to the dry mixture, whisking until you have a smooth batter. The batter should be thick enough to coat the back of a spoon.
- Dip each fish fillet into the batter, letting any excess drip off.
- Carefully place the battered fish fillets into the hot oil (375°F / 190°C) and fry them for about 6-8 minutes, or until they are golden brown and cooked through. You might need to fry them in batches to avoid overcrowding the fryer.
- Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve the fish and chips together with some optional sides like mushy peas, tartar sauce, malt vinegar, and lemon wedges. Enjoy your delicious homemade fish and chips, just like they serve in the UK.
