Crispy Fish & Chips Recipe: Proper Pub Grub at Home!

Name: Crispy Fish & Chips Recipe: Proper Pub Grub at Home!
Total time: 50 min
Ingredients: 1 1/2 lbs (680g) cod fillets (or haddock, pollock), skinless, cut into 4 equal portions; 1 tablespoon (15ml) lemon juice; Salt and freshly ground black pepper to taste; 1 1/2 cups (190g) all-purpose flour, plus extra for dusting; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (240ml) ice-cold beer (lager or pale ale works best); 1/4 cup (60ml) ice-cold sparkling water; 2 lbs (900g) russet potatoes (or Maris Piper if you're in the UK!), peeled and cut into 1/2-inch (1.25cm) thick chips; Vegetable oil, for frying (enough to fill your pot at least 3 inches (7.5cm) deep); Salt to taste; Malt vinegar (optional); Tartar sauce (optional); Mushy peas (optional)

bellerecipe.com

Fancy proper pub grub? This classic fish and chips recipe delivers perfectly flaky fish in a golden, bubbly batter! My secret for extra crispy chips? Let's fry!

View full recipe on bellerecipe.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellerecipe.com.

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Ingredients

1 1/2 lbs (680g) cod fillets (or haddock, pollock), skinless, cut into 4 equal portions
1 tablespoon (15ml) lemon juice
Salt and freshly ground black pepper to taste
1 1/2 cups (190g) all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (240ml) ice-cold beer (lager or pale ale works best)
1/4 cup (60ml) ice-cold sparkling water
2 lbs (900g) russet potatoes (or Maris Piper if you're in the UK!), peeled and cut into 1/2-inch (1.25cm) thick chips
Vegetable oil, for frying (enough to fill your pot at least 3 inches (7.5cm) deep)
Salt to taste
Malt vinegar (optional)
Tartar sauce (optional)
Mushy peas (optional)