Crispy British Fish and Chips: The Ultimate Classic Pub Favorite

Preheat the oil: Fill a large frying pot or deep fryer with vegetable oil and heat it to 350°F (175°C).
Prepare the potatoes: Peel and cut the potatoes into thick fries, then rinse them in cold water to remove excess starch.
First fry: Fry the potatoes in batches for about 5-6 minutes until they are softened but not browned. Remove and drain on paper towels.
Set aside: Let the fries cool while you prepare the fish.
Step 2: Prepare the Fish
Make the batter: In a mixing bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and paprika. Gradually add the cold sparkling water (or beer) and whisk until the batter is smooth and slightly thick.
Coat the fish: Pat the fish fillets dry with paper towels and lightly dust them with flour to help the batter stick.
Heat the oil: In a separate pot or deep fryer, heat oil to 375°F (190°C) for frying the fish.
Step 3: Fry the Fish
Batter the fish: Dip each fish fillet into the batter, allowing any excess to drip off before placing it gently into the hot oil. Fry in batches, ensuring the fish fillets don’t touch each other.
Cook the fish: Fry the fish for about 6-8 minutes, or until the batter is golden brown and crispy, and the fish is cooked through. Remove the fish from the oil and place it on paper towels to drain any excess oil.
Step 4: Finish the Chips
Second fry: Once the fish is cooked and resting, return the fries to the hot oil and fry them for another 3-4 minutes until golden brown and crispy.
Drain and season: Remove the fries from the oil and drain on paper towels. Season immediately with salt.
Step 5: Serve
Serve the crispy fish alongside the golden chips.
Garnish with fresh parsley and serve with lemon wedges, tartar sauce, and a generous splash of malt vinegar, if desired.
Serving and Storage Tips