Fish and Chips

Here’s a classic British Fish and Chips recipe — golden, crispy, and pub-perfect!

Ingredients - serves 3

400–500 g (about 1 lb) firm white fish fillets (cod, haddock, pollock, or hake)

Salt and pepper

½ cup (60 g) flour (for dusting)

1¼ cups (150 g) flour

1 tsp baking powder

½ tsp salt

¾ cup (200 ml) cold beer

600g potatoes

3 Tbsp Oil

Method

Peel and cut potatoes into thick fries (about 1.5 cm / ½ inch thick). Soak them in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly. Mix with 3 Tbsp. of oil. Put into the airfryer and fry for 20 minutes at 200 degrees.

In a bowl, whisk together flour, baking powder, and salt. Gradually add the cold beer (or sparkling water) while whisking until smooth and thick — it should coat the back of a spoon. Keep the batter cold (place the bowl in the fridge for 10–15 minutes).

Heat oil to 180°C / 350°F. Pat fish fillets dry and season with salt and pepper. Dust lightly with flour (helps the batter stick). Dip each piece into the batter, letting excess drip off. Carefully lower into hot oil and fry for 5–6 minutes until golden and crisp. Remove with tongs and drain on paper towels. Serve with crispy fries.