British
Fish and Chips
Cod in a light seltzer batter, fried until the center hits 145°F, with potatoes fried twice so they stay crisp. The oil stays below the halfway mark of the pot.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Drying the fish and the potatoes is what makes them crisp instead of soggy.
- 325°F sets the fries. 350°F colors them and cooks the fish.
- The thickest piece of cod should read 145°F.
- If the oil smokes, turn the heat off.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 200°F. Cut the potatoes into 1/2-inch sticks. Rinse until the water runs clear, then dry them very well.
- 2
Pour oil into a heavy pot to a depth of about 1 1/2 inches. The oil must stay below the halfway mark. Heat it to 325°F.
- 3
Fry the potatoes in batches until pale and tender, about 4 minutes. Drain. Raise the oil to 350°F and fry them again until deep golden, about 3 minutes. Salt them and hold them in the oven.
- 4
Pat the cod dry, cut it into 4 pieces, and salt it. Stir the flour, cornstarch, baking powder, and 1/2 tsp salt. Whisk in the cold seltzer just until a thick batter forms.
- 5
Dip the fish, let the extra batter drip off, and fry at 350°F until deep golden and the center of the thickest piece reaches 145°F, about 4 to 5 minutes. Do not crowd the pot.
- 6
Drain and serve immediately with the fries and lemon. If the oil starts to smoke, turn the burner off.
Pro tips
- A thermometer in the oil matters more than the stove dial.
- Wet fish makes the oil boil over. Dry it.
- Leftover frying oil can be cooled, strained, and reused once if it still smells clean. Throw it out if it smells fishy.
Easy substitutions
- cod
- haddock
- seltzer
- cold club soda
Storage and reheating
Storage
Fried fish and fries are best immediately. Refrigerate leftovers up to 2 days.
Reheating
Heat on a rack at 400°F until hot and crisp again, about 10 minutes. A microwave makes them soggy.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 640
- Protein
- 32 g
- Carbs
- 58 g
- Fat
- 30 g
- Fiber
- 4 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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