Here’s a simple recipe:
Ingredients:
– 4 white fish fillets for frying
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 cup cold sparkling water
– Vegetable oil, for frying
– Potatoes, peeled and cut into thick wedges
– Salt, to taste
Instructions:
1. Start by preheating your oven to 200°C.
Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Slowly pour in the sparkling water while whisking continuously, until a smooth batter forms.
The batter should have a consistency similar to pancake batter. Set aside.
4. Fill a large, deep pan with vegetable oil to about 1/3 of its capacity.
Heat the oil over medium-high heat until it reaches 180°C.
5. Meanwhile, pat dry the fish fillets with paper towels to remove any excess moisture. Season them with salt and pepper.
6. In batches, dip each fish fillet into the batter, coating it evenly.
Allow any excess batter to drip off.
7. Carefully lower the battered fish into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy.
Flip the fish halfway through cooking for even browning.
8. Once cooked, transfer the fish to the prepared baking sheet and place it in the preheated oven to keep warm while you cook the remaining fillets.
9. In the same pan, cook the potato wedges in batches until golden brown and crisp, usually around 8-10 minutes.
Remove them from the pan and drain on paper towels.
Season with salt to taste.
10. Serve the crispy fish and chips together, accompanied by tartar sauce, malt vinegar, or your preferred condiments.
Recipe source: Adapted from BBC Good Food.