Main Course
🌍 Public
Fish and Chips (British Classic)
by @NomNomCrispy fried fish with thick-cut fries — the most famous British pub classic.
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
Step by step through the recipe
- 1 Cut 800 g potatoes into thick chips, soak in cold water, pat dry and pre-fry in 750 ml oil at 160 °C for about 6–8 minutes. Drain.
- 2 Mix 150 g flour, 1 TL baking powder and 1 TL salt, and whisk with 200 ml cold water into a thick batter.
- 3 Pat the 4 fish fillets of 150 g each dry, toss in a little flour and dip through the batter.
- 4 Heat the oil to 180 °C and deep-fry the 4 fish fillets of 150 g Flour each for about 6–8 minutes until golden brown and crispy.
- 5 Finish frying the chips in the hot oil at 190 °C for about 3–4 minutes, and sprinkle with salt.
- 6 Drain everything on kitchen paper and serve with malt vinegar or lemon to serve.
Notes & tips
Note: Contains fish + egg (batter, optional) + possibly cow's milk in the batter.
Nutrition
estimated per serving- Calories
- 1949 kcal
- Protein
- 8 g
- Fat
- 188 g
- Carbs
- 63 g
– = ingredient not in nutrition database (estimate incomplete)
