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Fish and Chips
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How to Cook Fish and Chips

A simple way of cooking fish and chips. Fish and chips is an English dish which have a history why it became a popular dish in England. Actually it didn't originated there, it was introduced by Jewish immigrants.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Fish Recipes
Cuisine: Western
Keyword: fish and chips, fried fish fillet
Servings: 3 servings
Calories: 205kcal
Author: Manny

Ingredients

  • 1/2 kilo fish fillets lapu-lapu, labahita or cream dory, cut into serving pieces
  • salt and pepper to taste
  • 1 cup flour
  • 1/2 Tbsp. melted butter
  • 1 egg
  • 1/2 kilo potatoes
  • salt to taste
  • water

Instructions

How to cook Fish and Chips:

  • To make the chips or potato wedges. Peel and slice potatoes into wedges or long strip.
  • Soak in salted water for 1 hour.
  • Heat oil in pan and deep fry the potatoes like french fries until golden brown.
  • The best way to cook them is with a wire basket.
  • Transfer to a paper towel-lined platter to drain off excess oil.
  • Now, make the fish fillets. In a small bowl, mix together flour, melted butter, salt and pepper. Add the egg to make the batter.
  • Dip each piece of fish in the batter, making sure it is coated on all sides.
  • Heat oil in pan and deep-fry fish fillets until golden brown. Remove and drain well.
  • Serve fish and chips on a platter.

Notes

Cooking Tips:

Use Cold Batter for Extra Crispiness

To achieve an extra crispy coating on your fish, make sure the batter is cold before dipping the fillets. The contrast between the cold batter and hot oil helps create a light, crunchy crust. Keep the batter in the fridge until you're ready to fry for the best results.

Double-Fry the Potatoes for Perfect Wedges

For perfectly crispy potato wedges, consider double-frying them. Fry the potatoes once at a lower temperature to cook them through, then remove and let them cool. Fry them a second time at a higher temperature to get that golden, crunchy exterior.

Pat the Fish Dry Before Battering

Before dipping the fish fillets into the batter, ensure they are thoroughly patted dry with paper towels. Excess moisture on the fish can make the batter slide off and result in a soggy coating. Dry fillets will hold the batter better and fry to a perfect golden brown.