Ingredients
- White fish fillets (cod or haddock), 600 g
- Salt, 1 tsp
- Black pepper, 1/2 tsp
- All-purpose flour, 150 g
- Cornstarch, 40 g
- Baking powder, 1 tsp
- Cold sparkling water, 200–240 ml
- Paprika, 1/2 tsp
- Garlic powder, 1/2 tsp
- Potatoes, 4 large, cut into thick chips
- Oil for frying
- Lemon wedges, for serving
Instructions
- Rinse fish fillets, pat dry, and season with salt and pepper.
- Heat oil in a deep pot to 180°C.
- Rinse potato chips, pat dry, and fry for 5–6 minutes until pale. Remove and set aside.
- In a bowl, combine flour, cornstarch, baking powder, paprika, and garlic powder. Whisk in cold sparkling water until the batter is smooth and thick.
- Dip each fish fillet into the batter, letting excess drip off.
- Fry fish for 6–8 minutes until golden and crisp. Remove and drain.
- Return chips to the hot oil and fry again for 3–4 minutes until golden and crispy.
- Serve fish and chips hot with lemon wedges.
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 3
Tips: Keep the batter very cold for extra crispiness.
enjoy