How to Make British Fish and Chips with Chef Victoria Love, Part 1 of 3.

fresh white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often more affordable and still provides a mild flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can create a lighter batter.

beer

🥗Healthier: sparkling water

💰Cheaper: club soda

Sparkling water maintains the batter's lightness without alcohol.

tartar sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayonnaise

Mayonnaise is a common, less expensive alternative.

Measure 7 tablespoons of all-purpose flour and 7 tablespoons of cornstarch, both weighing 2.15 ounces.

Add 1 teaspoon of baking powder, a pinch of kosher salt, and a pinch of black pepper to the flour mixture.

Stir the dry ingredients together.

Measure 2/3 cup of sparkling water and add it to the dry mixture to create the batter.

Mix the batter and let it sit in the refrigerator overnight.

Prepare the cod by trimming it into even pieces, removing any thin ends to prevent overcooking.

Sprinkle kosher salt over the fish to help dry it out, then blot it dry with a paper towel.

Dredge the dried fish pieces in the flour mixture, ensuring they are well coated.

Heat canola oil in a pan to 350°F, adjusting the temperature as needed.

Carefully place the coated fish into the hot oil, frying two pieces at a time to maintain oil temperature.

Fry the fish for about 4-5 minutes, turning occasionally to ensure even cooking and a golden brown color.

Remove the fish using a slotted spoon to drain excess oil, sprinkling a little salt on top while still hot.

Clean the oil and prepare to make the chips and tartar sauce for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens