Crispy British Fish and Chips

Pat the fish fillets dry with paper towels, then lightly dust them with flour.
Dip the fillets into the batter, allowing any excess to drip off.
Carefully place the fillets in the hot oil and fry for 3-4 minutes per side, until golden and crispy.
Remove the fish and drain on paper towels.
Serve:

Serve the crispy battered fish with the hot chips, tartar sauce, lemon wedges, and a drizzle of malt vinegar.
Helpful Tips:
For extra crispy chips, parboil the potatoes for 3-4 minutes before baking them.
If you prefer a lighter batter, you can substitute sparkling water for beer.
To make it even more authentic, serve with mushy peas on the side!
This recipe is guaranteed to bring a taste of Britain to your kitchen! Enjoy your crispy, golden fish and chips.