Ingredients for Never Fail Fish Chips
- 1 lb cod or haddock fillets
- 2 1/2 cups all-purpose flour
- 3 cups vegetable oil
- 1 cup milk
- 2 tbsp butter
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- Bread Flour (not specified)
- Lemon Juice (not specified)
- 1/4 cup cornstarch
- 1 tsp salt (plus additional for seasoning potatoes)
- Pepper (not specified)
- Cayenne (not specified)
- Chili Powder (not specified)
- Celery Salt (not specified)
- Onion Powder (not specified)
- Garlic Powder (not specified)
- 2 lbs potatoes
- Tartar sauce (for serving)
- Coleslaw (for serving)
- Peas (for serving)
- Malt vinegar (for serving)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Never Fail Fish Chips? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Never Fail Fish Chips
- **Prepare the Potatoes:** Slice 2 lbs potatoes into even wedges or straws.
- **Soak the Potatoes:** Submerge the potato wedges in warm water for at least 30 minutes.
- **Fry the Potatoes (First Fry):** Heat 3 cups vegetable oil in a large, deep pot to 325°F (160°C). Carefully add potatoes in batches, ensuring not to overcrowd the pot. Fry until lightly golden (about 8-10 minutes), then remove and drain on a wire rack.
- **Rest the Potatoes:** Let the fries rest for 10-15 minutes.
- **Fry the Potatoes (Second Fry):** Increase oil temperature to 375°F (190°C). Re-fry the potatoes in batches until golden brown and crispy (about 5-7 minutes). Remove and drain on a wire rack, season generously with salt.
- **Prepare the Batter:** Warm 1 cup milk and 2 tbsp butter in a saucepan until the butter melts. Do not overheat.
- **Activate the Yeast:** In a small bowl, combine 1 packet (2 1/4 tsp) active dry yeast and 1 tbsp sugar with the warm milk mixture. Let stand in a warm place for 15 minutes until frothy.
- **Combine Dry Ingredients:** In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp salt. Make a well in the center.
- **Make the Batter:** Pour the yeast mixture into the well and gradually whisk in the flour from the sides, creating a thick batter – similar to double cream. Add a little more milk if needed to reach the desired consistency.
- **Prepare the Fish:** Pat 1 lb cod or haddock fillets dry with paper towels.
- **Coat the Fish:** Dredge the fish fillets in a mixture of 1/2 cup all-purpose flour and 1/4 cup cornstarch.
- **Batter the Fish:** Dip the floured fish generously into the prepared batter, ensuring it's fully coated.
- **Fry the Fish:** Carefully place the battered fish into the hot oil (375°F/190°C, you may need to do this in batches). Fry until golden brown and cooked through (about 3-5 minutes per side).
- **Drain and Serve:** Remove the fish with a slotted spoon and drain on a wire rack. Serve immediately with the crispy fries, tartar sauce, coleslaw or peas, and malt vinegar.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
14g
Carbs
9g
