Fish-and-Chips

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This homemade fish and chips recipe delivers a high-protein take on the quintessential British chippy favourite. By double-frying the potatoes and using a light, aerated batter made with soda water, you can achieve a professional-quality crunch from your own kitchen. The flaky cod is cut into strips for a faster cook and a better ratio of golden batter to succulent white fish, making it a satisfying meal for any night of the week.

Ideal for a comforting weekend dinner or an impressive treat for guests, this dish focuses on texture and simple, savoury flavours. Using rice flour as a base coat ensures the beer-style batter clings perfectly to the fish, preventing any soggy patches. Serve these hot, seasoned liberally with sea salt, and paired with your favourite dipping sauces for a truly authentic experience that rivals the local shop.

Ingredients for Fish-and-Chips

6 large russet potatoes
Vegetable oil, for deep-frying
750g plain flour
3 tablespoons baking powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon freshly ground black pepper, plus more for seasoning
3 large eggs, lightly beaten
3 (350g) cans soda water
240 to 475ml rice flour
6 cod fillets, sliced diagonally into 1/2-inch-wide strips

How to make Fish-and-Chips

Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.
In a deep-sided pot, heat 3 inches of oil to 163°C. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.
Remove the chips with a large slotted spoon and set them aside on paper towels.
Increase heat until the oil reaches a temperature of 191°C. In a large mixing bowl, combine the plain flour, baking powder, salt, pepper, and eggs. Pour in the soda water and whisk until the batter is smooth. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper. Serve with the Aioli and Mignonette Dipping Sauce .

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.