Main Course
🌍 Public
🥜 Allergy aware
Fish and Chips (British Classic)
Crispy fried fish with thick-cut fries — the most famous British pub classic.
🥜 Allergies considered in this recipe:
🐟 Fisch🌾 Gluten
Source / link: Britische Küche (England-Klassiker)
Ingredients
Amounts adjust automatically.
| 4 Stück à 150 g | Cod or haddock fillets |
| 150 g | Flour |
| 1 TL | Baking powder |
| 200 ml | Cold water (or pale beer) |
| 800 g | Potatoes |
| 750 ml | Oil for frying |
| 1 TL | Salt |
| zum Servieren | Malt vinegar or lemon |
Preparation
- 1Cut potatoes into thick sticks, soak in cold water, pat dry, and pre-fry at 160°C for about 6–8 minutes. Drain.
- 2Mix flour, baking powder, and salt, then stir with cold water to make a thick batter.
- 3Pat fish fillets dry, coat in flour, and dip through the batter.
- 4Heat oil to 180°C and fry the fish fillets for about 6–8 minutes until golden brown and crispy.
- 5Finish frying the fries at 190°C for about 3–4 minutes, then salt them.
- 6Drain everything on paper towels and serve with malt vinegar or lemon.
Notes & tips
Note: Contains fish + egg (batter, optional) + possibly cow's milk in the batter. Batter WITHOUT egg/milk: Flour, baking powder, cold water + beer (non-alcoholic possible). Soy-free. Malt vinegar dressing is soy-free.
Nutrition
estimated per serving- Calories
- 1949 kcal
- Protein
- 8 g
- Fat
- 188 g
- Carbs
- 63 g
– = ingredient not in nutrition database (estimate incomplete)