Never Fail Fish Chips Recipe

Ingredients for Never Fail Fish Chips

• 1 lb cod or haddock fillets
• 2 cups all-purpose flour
• Oil
• 1 cup milk
• 2 tbsp butter
• Active Dry Yeast
• 1 tbsp sugar
• Bread Flour
• Lemon Juice
• 1/4 cup cornstarch
• 1 tsp salt
• Pepper
• Cayenne
• Chili Powder
• Celery Salt
• Onion Powder
• Garlic Powder
• 2 lbs potatoes

How to Make Never Fail Fish Chips

1. **Prepare the Potatoes:** Slice 2 lbs potatoes into even wedges or straws.
2. **Soak the Potatoes:** Submerge the potato wedges in warm water for at least 30 minutes.
3. **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.
4. **Rest the Potatoes:** Let the fries rest for 10-15 minutes.
5. **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.
6. **Prepare the Batter:** Warm 1 cup milk and 2 tbsp butter in a saucepan until the butter melts. Do not overheat.
7. **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.
8. **Combine Dry Ingredients:** In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp salt. Make a well in the center.
9. **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.
10. **Prepare the Fish:** Pat 1 lb cod or haddock fillets dry with paper towels.
11. **Coat the Fish:** Dredge the fish fillets in a mixture of 1/2 cup all-purpose flour and 1/4 cup cornstarch.
12. **Batter the Fish:** Dip the floured fish generously into the prepared batter, ensuring it's fully coated.
13. **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).
14. **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.