Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Servings: 1-2 servings | Difficulty: Medium | Cuisine: British
Ingredients
- 200g white fish fillet (cod or haddock)
- 1 cup all-purpose flour
- 1 egg
- 1 cup breadcrumbs or panko
- 500g potatoes
- Oil for deep frying
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon capers
- 1 tablespoon pickle relish
- Lemon juice
Instructions
- Cut potatoes into thick fries and soak in cold water for 30 minutes.
- Pat fish dry and season with salt and pepper.
- Set up breading station: flour in one bowl, beaten egg in another, breadcrumbs in a third.
- Coat fish in flour, then egg, then breadcrumbs.
- Heat oil to 350°F (175°C) and fry potatoes until golden, about 8-10 minutes.
- Fry breaded fish until golden brown, approximately 8-12 minutes.
- Drain on paper towels.
- Mix mayonnaise, capers, and relish for tartar sauce.
- Serve hot fries in a basket, fish on the side, with tartar sauce for dipping.
- Wrap in newspaper for authentic presentation.
Tips & Notes
- Double-fry chips for extra crispiness: first at 325°F until soft, then at 375°F until golden
- Keep fish and chips hot and separate until serving to prevent sogginess
- Use food-safe newspaper or parchment paper that mimics newspaper appearance
- Fresh white fish works best; avoid frozen varieties if possible
- Serve immediately while still hot and crispy
Nutrition Notes
High in protein from fish and carbohydrates from potatoes. Deep-fried preparation makes this an indulgent dish best enjoyed occasionally. Rich in calories but provides satisfying comfort food nutrition.