Fish and Chips

A crispy batter requires cold light beer or sparkling water — the carbon dioxide creates a light, porous structure. Do not overmix the batter: small lumps are fine. The oil must be heated to 180–190°C; at lower temperatures the batter absorbs fat. Add the fish one piece at a time so the oil does not cool down.

Traditionally cod or haddock is used — firm white flesh with a mild flavor. Excellent substitutes: pollock, hake, tilapia, or sea bass. The key is that the fish should be fresh and not too thin, so it does not dry out in the fryer. Fatty fish like salmon or mackerel are not suitable for this dish.

The secret to crispy chips is double frying. First cook at 150°C for about 8 minutes until soft, then let them cool. Just before serving, fry a second time at 190°C for 3–4 minutes until golden. Cut the potatoes into thick batons (1.5–2 cm) and dry them thoroughly with paper towels before frying.

The classic is malt vinegar and salt directly on the paper wrapping. Also popular: ketchup, mushy peas, tartar sauce, and lemon wedges. In traditional British chippies, the fish is wrapped in paper — this is part of the dish's culture. Some regions serve it with curry sauce or gravy.

In the oven: bake at 220°C on a wire rack for 20–25 minutes, flipping once. The batter will be less crispy — it is better to replace it with panko breadcrumbs. In an air fryer: 200°C for 12–15 minutes, turning halfway. For air fryer use a thicker batter or panko — a thin liquid batter slides off the fish without full oil immersion.