Fish and Chips

Helpful tips

• When you think of England, you might think of beef Wellington . However, fish and chips is actually England’s most famous dish, and for good reason! The combination of crispy, flaky textures and savory flavor is completely irresistible, though difficult to replicate.
• Luckily, through all my travels and eating my way through countless versions, I’ve discovered the secret to the perfect pub-style homemade fish and chips. All you need is a few key ingredients and a little bit of patience. I’ll walk you through the entire process, sharing all my tips and tricks.
• See the recipe card below for the complete ingredient list and instructions.
• Fish Fillets – A firm, flaky white fish works best. Traditional fish and chips are often made with cod or haddock because they hold their shape well and stay tender and moist inside the crisp batter. However, you can use catfish or pollock if preferred. I recommend using fairly thick cuts, so they hold onto the beer batter and cook evenly.
• All-Purpose Flour – This forms the base of the batter, giving it structure and helping it cling to the fish. If needed, substitute a 1:1 all-purpose gluten-free flour to keep your fish and chips recipe gluten-free.
• Arrowroot Starch – This is one of the secrets to creating an extra-light, crispy coating. When combined with the flour, arrowroot starch prevents the batter from becoming too dense or heavy, adding a delicate crunch. If you don’t have arrowroot, potato starch works just as well.
• Baking Powder – This helps aerate the batter, giving it more lift and creating the signature craggly ridges we want.
• Seasonings – Kosher salt, white pepper, mustard powder, and a pinch of paprika give the batter a subtle, savory flavor without being overpowering.
• Use fairly thick fish fillets to hold the batter and cook evenly.
• Reheat fish and chips in oven or air fryer for best results.

Equipment

• Dutch Oven
• Deep Fry Thermometer
• Wire Rack
• Large Mixing Bowls
• Whisk
• Colander
• Sharp Knife
• Paper Towels
• Pair of Tongs or Spider Strainer
• Dutch oven or heavy-bottomed pot
• Wire racks
• Knife and cutting board

Storage

Fish and chips are definitely best served fresh, but leftovers can still be saved and reheated well with a few tricks.; Refrigerator: Store leftover fish, chips, tartar sauce, and curry sauce separately in airtight containers in the refrigerator for up to three days.; Reheating Fish: Reheat the fish in the oven or air fryer at 400°F (204°C) for eight to ten minutes or just until it’s heated through and crisp. Avoid microwaving, which can make the coating soggy.; Reheating Chips: Reheat chips in the oven or air fryer at 400°F (204°C) for five to eight minutes or until crisp, shaking halfway through.; Freezer: The fried fish can be frozen for up to two months. Let it cool completely, wrap it tightly with plastic wrap or aluminum foil, and store it in a freezer; safe container. Reheat straight from frozen in the oven or air fryer