Chips are the perfect accompaniment to a delicious crispy fish, and today I’m going to show you how to make both from the comfort of your own kitchen. This classic dish is not only satisfying, but also fun to prepare. By following my guide, you can whip up restaurant-quality fish and chips at home whenever you crave them!

First, let’s gather our ingredients. For the fish, you will need fresh white fish fillets like cod or haddock, approximately 1 pound. For the batter, I like to use 1 cup of all-purpose flour, 1 teaspoon baking powder, and 1 cup of cold sparkling water. To season, have salt and black pepper on hand. For the chips, grab around 2-3 large russet potatoes, which are ideal for frying. Additionally, you will need vegetable oil for frying.

Once you have everything ready, it’s time to prepare your chips. Start by peeling the russet potatoes, then cut them into thick strips, about half an inch wide. I like to soak them in cold water for about 30 minutes. This step helps to remove excess starch and leads to crispier results later on. After soaking, drain the potatoes and pat them dry with a clean kitchen towel.

While the chips are soaking, I prepare the batter for the fish. In a mixing bowl, combine 1 cup of flour and 1 teaspoon of baking powder. Then, slowly whisk in 1 cup of cold sparkling water until you achieve a smooth consistency. The cold sparkling water is necessary, as it helps to create a light and crispy texture when frying. Season the batter with a pinch of salt and black pepper, then set it aside.

Next, it’s time to heat the oil. In a large, deep frying pan, pour in sufficient vegetable oil to submerge the chips and fish. Heat the oil to around 350°F (175°C). I recommend using a cooking thermometer to ensure the oil is at the right temperature for frying.

Once the oil is hot, it’s time to fry the chips. Carefully add the soaked and dried potato strips to the oil in batches, frying them until they turn golden brown and crispy, which typically takes about 5 to 7 minutes. Once done, remove them using a slotted spoon and let them drain on paper towels. Sprinkle them lightly with salt while they’re still hot.

Now, I focus on frying the fish. Dredge each fillet of fish in the reserved flour before dipping it into the batter, then gently place it in the hot oil. Fry each fillet for about 4-5 minutes on each side until golden and crispy. It’s important not to overcrowd the pan, so fry in batches if needed. Once cooked, drain on paper towels and season with salt and pepper as desired.

Serve your crispy fish alongside the freshly made chips, and if you like, add a splash of malt vinegar or a side of tartar sauce. Enjoy your homemade crispy fish and chips as a comforting, delicious meal!