Fish and Chips

• 1 ½ pounds cod or haddock fillets
• 1 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups vegetable oil
• 4 medium russet potatoes, cut into wedges
• 1 tablespoon salt (for fries)
• 1 tablespoon malt vinegar (optional, for serving)

Steps

1. 1 Pat the fish fillets dry with paper towels and set aside.
2. 2 In a large bowl, combine cornstarch, paprika, garlic powder, salt, and black pepper.
3. 3 Dredge each fillet in the cornstarch mixture, shaking off any excess.
4. 4 Heat vegetable oil in a large skillet or deep fryer to 375°F.
5. 5 Meanwhile, toss potato wedges with 1 tablespoon of salt and spread them on a baking sheet.
6. 6 Bake potatoes at 425°F for about 20 minutes, flipping halfway through, until golden and crispy.
7. 7 Carefully add the coated fish to the hot oil and fry for 4-5 minutes per side, until golden brown and cooked through.
8. 8 Drain the fish on paper towels.
9. 9 Serve the fish hot with the crispy fries and a wedge of lemon or malt vinegar on the side.

Nutrition

Tips

• For extra crispiness, double dredge the fish in the cornstarch mixture.
• If you prefer beer batter, swap the cornstarch for a classic beer batter mix.
• Use a candy thermometer to monitor oil temperature for perfect frying.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven to maintain crispiness.

Serving Suggestions

• Pair with a fresh garden salad for a balanced meal.
• Serve with homemade tartar sauce or a squeeze of lemon for extra flavor.

FAQ