Crispy Golden Fried Fish & Chips
Serves: 2-3 | Prep time: 20 mins | Cook time: 15 mins
1. The Ingredients
For the Fish:
Fish: 1 lb (450g) white fish fillets (Cod, Haddock, or Pollock), cut into large chunks.
Breading: 1 cup All-purpose flour + 1 cup Panko breadcrumbs (for extra texture).
Seasoning: 1 tsp Garlic powder, 1 tsp Paprika, ½ tsp Salt, and ½ tsp Black pepper.
Binder: 2 Large eggs (beaten).
Oil: Vegetable or Canola oil for frying.
For the Chips:
Potatoes: 3-4 Large Russet potatoes, cut into thick batons.
Seasoning: Sea salt to taste.
For the Quick Tartar Sauce:
½ cup Mayonnaise.
1 tbsp Finely chopped pickles or capers.
1 tsp Fresh lemon juice.
1 tsp Dried or fresh parsley.
2. Cooking Instructions
Step 1: Prep the Chips
Peel and cut your potatoes into fries. Soak them in cold water for 30 minutes to remove excess starch (this makes them crispier!).
Pat them completely dry with a paper towel.
Fry them in oil at 325°F (160°C) for about 5 minutes until soft but not browned. Remove and drain.
Increase oil heat to 375°F (190°C) and fry again for 2–3 minutes until golden and crispy. Salt immediately.
Step 2: Bread the Fish
Dry the fish: Use paper towels to remove all moisture from the fillets. This prevents the breading from falling off.
Dredge: Coat each piece of fish in flour (mixed with your seasonings), then dip into the beaten egg, and finally press firmly into the Panko breadcrumbs.
Step 3: Fry to Perfection
Carefully place the fish into the hot oil (350°F / 175°C).
Fry for 3–5 minutes per side depending on thickness. You are looking for a deep mahogany gold color like the image.
Drain on a wire rack (rather than a plate) to keep the bottom from getting soggy.
3. Serving Suggestions
Garnish: Sprinkle with fresh chopped parsley and serve with at least 4–5 lemon wedges to cut through the richness.
The Dip: Mix your tartar sauce ingredients in a small bowl and chill until ready to serve.
Pro Tip: For the most authentic “pub” look, serve your meal on parchment paper over a wooden board or in a small basket.