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𝐂𝐫𝐒𝐬𝐩𝐲 𝐁𝐫𝐒𝐭𝐒𝐬𝐑 𝐅𝐒𝐬𝐑 𝐚𝐧𝐝 𝐂𝐑𝐒𝐩𝐬


4 large russet potatoes
4 cod fillets
Salt and pepper to taste
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup cold sparkling water
1 egg, beaten
Vegetable oil, for frying
Lemon wedges, for serving
Malt vinegar, for serving
Peel and cut the potatoes into thick strips. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the potatoes in batches for about 5-6 minutes until they are pale and tender but not browned. Remove and drain on paper towels.
Season the cod fillets with salt and pepper.
In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the cold sparkling water and beaten egg, mixing until the batter is smooth.
Dip the seasoned cod fillets into the batter, allowing any excess to drip off.
Fry the battered fish in the hot oil until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels. Season with salt.
Serve the fish and chips hot with lemon wedges and malt vinegar.


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