Dive into a classic British delight with our Summer Crispy Fish and Chips recipe! Perfectly golden and irresistibly crunchy, this dish brings the taste of the seaside right to your kitchen. Imagine sinking your teeth into succulent white fish enveloped in a crispy coating, paired with perfectly fried potato chips that are simply to die for. Whether you're hosting a summer gathering or just craving a comforting meal, this recipe is sure to impress. Ready to elevate your cooking game and wow your family and friends? Let’s get started!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 pound white fish fillets
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 large potatoes, cut into fries
- Oil for frying
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the potatoes into fries, ensuring they are uniform in size for even cooking.
- In a large bowl, season the all-purpose flour with salt and pepper. This will be the first coating for the fish. In another bowl, place the breadcrumbs, and set both bowls aside.
- Fill a large, deep frying pan or a pot with oil, about 2-3 inches deep, and heat it over medium-high heat. You can check if the oil is ready by dropping a small piece of bread into it; if it sizzles and browns quickly, the oil is hot enough.
- While the oil is heating, soak the cut potato fries in cold water for about 10 minutes. This helps to remove excess starch and makes them crispier when fried.
- After soaking, drain the fries and pat them dry with paper towels. This step is crucial to avoid oil splatter when frying.
- Once the oil is hot, carefully add the fries in batches to avoid overcrowding the pan. Fry them for about 5-7 minutes or until they are golden brown and crispy. Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season with salt while they are still hot.
- Now, prepare the fish. Dredge each fish fillet in the seasoned flour, shaking off any excess. Then dip it into the breadcrumbs, ensuring it is fully coated. This double coating will give the fish a nice crunch.
- Once all the fish fillets are coated, carefully place them in the hot oil, frying them in batches to prevent the temperature from dropping. Cook the fish for about 4-5 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove the fish and place it on a plate lined with paper towels to drain any excess oil.
- Serve the crispy fish and chips hot, garnished with lemon wedges and your favorite tartar sauce or malt vinegar. Enjoy your delicious British summer dish!
Tips
- Choose the Right Fish: Opt for fresh, firm white fish fillets like cod or haddock for the best flavor and texture. Frozen fish can work too, but ensure it’s fully thawed before cooking.
- Perfect Frying Temperature: Maintain the oil temperature between 350°F to 375°F (175°C to 190°C) for optimal frying. If the oil is too hot, the coating will burn before the fish cooks through; too cool, and the fish will absorb excess oil.
- Soak the Potatoes: Don’t skip soaking the cut fries in cold water! This step not only removes excess starch but also helps achieve that coveted crispy texture.
- Double Coating for Extra Crunch: For an even crunchier fish, consider a third coating by dipping the floured fish back into the egg wash before rolling it in breadcrumbs.
- Batch Cooking: Fry the fish and chips in small batches to prevent overcrowding, which can lower the oil temperature and result in soggy results.
- Drain Properly: After frying, let the fish and chips rest on paper towels to drain excess oil. This keeps them crispy and prevents them from becoming greasy.
- Serve Immediately: For the best experience, serve your fish and chips hot from the fryer with lemon wedges and your favorite dipping sauces like tartar sauce or malt vinegar.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
