Ingredients
Scale
- 1 lb fresh white fish fillets (cod or haddock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp cornstarch
- 1 cup cold sparkling water
- 2 large Russet potatoes (for chips)
- ½ cup malt vinegar (for serving)
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the potatoes by peeling and cutting them into thick slices. Rinse under cold water to remove excess starch.
- In a bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold sparkling water until smooth.
- Heat oil in a deep pan over medium-high heat until it reaches 350°F (175°C). Test with a small amount of batter; it should sizzle.
- Dredge fish fillets in seasoned flour, then dip into the batter. Fry each piece for about 4-5 minutes per side until golden brown.
- After removing the fish, fry potato slices in the same oil for about 6-8 minutes until crispy.
- Drain excess oil from both fish and chips on paper towels. Serve hot with malt vinegar and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 fillet + chips (250g)
- Calories: 620
- Sugar: 0g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg