Easy Fish and Chips
Crispy battered fish with golden fries — the British classic done properly. Double-frying the chips, once low to cook through and once hot to crisp, is what makes a real chip shop-style chip.
Ingredients
Instructions
Cut the potatoes into thick chips, then par-cook them at a lower oil temperature (or parboil briefly if baking) until just tender but not coloured.
Fry or bake the chips a second time at a higher heat until deeply golden and crisp, then season immediately with salt.
Dip the fish in batter and deep-fry until golden and crisp, about 6-8 minutes.
Serve the fish and chips together with malt vinegar or tartare sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.