Name: Fish and chips
Yield: 4
Cuisine: United Kingdom
Ingredients: 4 fillets cod or haddock (about 6 oz / 170 g each); 1 1/2 cups (190 g) all-purpose flour, plus extra for dusting; 1 tsp baking powder; 1 1/4 cups (300 ml) cold sparkling water; 2 lb (900 g) floury potatoes (Russets); Oil for deep frying; Salt and malt vinegar; Mushy peas and tartar sauce to serve

Where it comes from

Fried fish and fried potatoes were sold as cheap, filling food in Britain from the nineteenth century, and the two were paired in chip shops that spread through every town. It is still a much-loved weekly treat.

Explore the cuisine of United Kingdom.

Recipe

Make Fish and chips at home

Serves 4Time 1 hour

Ingredients

4 fillets cod or haddock (about 6 oz / 170 g each)
1 1/2 cups (190 g) all-purpose flour, plus extra for dusting
1 tsp baking powder
1 1/4 cups (300 ml) cold sparkling water
2 lb (900 g) floury potatoes (Russets)
Oil for deep frying
Salt and malt vinegar
Mushy peas and tartar sauce to serve

How it's made

Cut potatoes into thick chips, rinse and soak in cold water 30 minutes; dry well.
Heat oil to 300 F (150 C) and fry the chips 6 to 8 minutes until pale and soft; drain.
Whisk flour, baking powder, a pinch of salt and the cold sparkling water into a smooth batter.
Raise the oil to 375 F (190 C). Pat the fish dry, dust with flour and dip in the batter.
Fry the fish 5 to 7 minutes until deep golden and cooked through; drain on a rack.
Refry the chips 3 to 4 minutes until crisp and golden.
Season with salt and serve with vinegar, peas and tartar sauce.