Description
Pub-style fish and chips made at home with a crisp, airy soda water batter—golden fried fish with tender fries, ready for dunking in tartar sauce.
Ingredients
Scale
- 2 pounds russet potatoes, peeled (optional) and cut into fries
- 4 cups vegetable oil (for frying; more as needed depending on pot size)
- 1 1/2 pounds cod fillets (cut into 4 portions)
- 1 teaspoon kosher salt, plus more for fries
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour (for dredging)
Soda Water Batter:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup cold soda water
For serving (optional):
- Tartar sauce
- Malt vinegar
- Lemon wedges
Instructions
- Soak fries in cold water 20 minutes (helps crisp). Drain and pat very dry.
- Heat oil in a deep, heavy pot to 325°F.
- Fry potatoes 4–5 minutes until pale and slightly tender. Remove to a rack.
- Increase oil temperature to 350°F.
- Season fish with salt and pepper. Dredge lightly in 1/2 cup flour.
- Whisk batter dry ingredients; whisk in cold soda water just until combined.
- Dip fish into batter, let excess drip off, then fry 4–6 minutes until deep golden and fish is cooked through. Fry in batches.
- Fry potatoes again at 350°F for 2–4 minutes until crisp and golden. Salt immediately.
- Serve fish and chips hot with tartar sauce, malt vinegar, and lemon.
Notes
- Oil temp matters: Use a thermometer for consistent crispness.
- Make-ahead: Do the first fry for chips up to 1 hour ahead; do the second fry right before serving.
- Gluten-free option: Use a 1:1 gluten-free flour blend in batter and dredge.
- Tools: Deep pot or Dutch oven, thermometer, wire rack.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Deep-Fried
- Cuisine: British