This is one of those dishes that really intimidated me, so I avoided trying to make it for years until my husband, Paul, specifically requested it for his birthday this year. As with most things in life that you put off, it really wasn’t as hard as I was expecting it to be. One of the things Paul really misses about the UK since moving here is the Fish and Chip shops. We did find one great place in the West Village called A Salt and Battery (cute, right?!) that makes incredible fish and chips (complete with curry sauce, if you so desire). They even have many different types of fish to choose from, which is unique. Paul said that their fish and chips were by far the most authentic. I just looked up if they’re still standing in the midst of the pandemic-related closures, and I am delighted to report that they’re still going strong!
To begin, heat the oil in a large pot or deep fryer until a candy thermometer (or deep fryer) reads 325°F.
Drain the sliced potatoes and dry them with paper towels to remove all of the excess water. Once the oil is 325°F, carefully fry the potatoes in 3-4 batches for 2-3 minutes. They will still be quite pale, but that’s okay because you’re going to fry them again later. Remove them from the oil and let them cool down to room temperature.
Heat the oil in a large pot or deep fryer until the temperature reaches 375°F. Set aside 2 Tbsp of flour in a shallow bowl or plate to use later. In a large mixing bowl, thoroughly combine the remaining flour, baking powder, salt, and pepper. Pour in the sparkling water and whisk until smooth. Dry the fish with paper towels to remove excess moisture. Thoroughly dredge the fish filets in the flour so that the batter sticks really well to the fish.
Dip the fish into the batter and make sure they’re coated all over. Lift the fish out of the batter, letting the excess drip off back into the bowl.
Gently place the battered fish into the fryer 2 filets at a time. Keep an eye on the temperature, making sure it stays between 350-375°F. Fry the fish until golden, about 5-7 mins per side. Remove from the oil and set aside.
Increase the temperature to 375°F. Carefully add the fries again, frying in 3-4 batches, until they are golden brown and crispy, another 2-3 minutes per batch. I like to make some that are crispier than others because I like them crispier than Paul does. Remove them and immediately salt them while they’re still piping hot. Serve immediately with malt vinegar on the side.
Fish and Chips
Equipment
- Candy/deep frying thermometer OR deep fryer with built-in thermometer
Ingredients
- 4 haddock filets (or another thick white fish, like cod)
- 1⅓ cup all-purpose flour, divided
- 1 tsp baking powder
- 1½ tsp kosher salt
- 1 pinch freshly ground black pepper
- 1¼ cup sparkling water
- malt vinegar, for serving
- 5 large russet potatoes, peeled and thickly sliced, and set aside in a bowl of water
- 1 qt avocado oil or other oil with high smoke point
- kosher salt, to taste
Instructions
- Heat the oil in a large pot or deep fryer until a candy thermometer (or deep fryer) reads 325°F.
- Drain the sliced potatoes and dry them with paper towels to remove all of the excess water. Once the oil is 325°F, carefully fry the potatoes in 3-4 batches for 2-3 minutes. Remove them from the oil, place them on paper towels, and let them cool down to room temperature.
- Heat the oil in a large pot or deep fryer until the temperature reaches 375°F. Set aside 2 Tbsp of flour in a shallow bowl or plate to use later. In a large mixing bowl, thoroughly combine the remaining flour, baking powder, salt, and pepper. Pour in the sparkling water and whisk until smooth. Dry the fish with paper towels to remove excess moisture. Thoroughly dredge the fish filets in the flour so that the batter will stick nicely.
- Dip the fish into the batter and make sure they're coated all over. Lift the fish out of the batter, letting the excess drip off back into the bowl. Gently place the battered fish into the fryer 2 filets at a time. Keep an eye on the temperature, making sure it stays between 350-375°F. Fry the fish until golden, about 5-7 mins per side. Remove from the oil and set aside.
- Increase the temperature to 375°F. Carefully add the fries again, frying in 3-4 batches, until they are golden brown and crispy, another 2 minutes per batch. Remove them and immediately salt them while they're still piping hot. Serve immediately with malt vinegar on the side.