Classic English Fish & Chips: Homemade Crispy Delight with Mushy Peas

To make traditional English Fish & Chips at home, follow these steps:

Ingredients:

For the Fish:

• 4 pieces of white fish fillets (such as cod, haddock, or halibut), skinless and boneless, 6-8 oz each
• 1 cup all-purpose flour, plus extra for dredging
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cold sparkling water or beer
• Vegetable oil or beef dripping, for frying

For the Chips:

• 4 large Russet or Maris Piper potatoes, peeled
• Vegetable oil or beef dripping, for frying
• Salt, to taste

For the Mushy Peas (optional):

• 2 cups frozen peas
• 1 tablespoon butter
• 1/4 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Prepare the chips: Cut the potatoes into thick sticks or wedges, about 1/2-inch thick. Rinse the cut potatoes in cold water to remove excess starch and drain well. Pat them dry with a clean towel or paper towels.
2. Fry the chips: Heat the oil or beef dripping in a deep fryer or large heavy-duty pot to 325°F (160°C). Fry the potato chips in batches for 5-7 minutes until they are soft but not browned. Remove the chips from the oil with a slotted spoon or spider strainer and drain on paper towels. Set aside and allow them to cool.
3. Prepare the fish batter: In a large bowl, mix together the flour, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water or beer until you get a smooth, thick batter.
4. Coat the fish fillets: Pat the fish fillets dry with paper towels, then dredge them in a light coating of flour. This helps the batter adhere to the fish.
5. Heat the oil or beef dripping for the second fry to 375°F (190°C).
6. Fry the fish: Dip each floured fish fillet into the batter, allowing the excess to drip off. Carefully lower the battered fish into the hot oil and fry for 5-7 minutes, or until the batter is golden and crispy. Use a slotted spoon or spider strainer to remove the fish from the oil and drain on paper towels.
7. Refry the chips: While the fish is frying, refry the chips for 2-3 minutes, or until they are crispy and golden. Remove the chips from the oil with a slotted spoon or spider strainer, and drain on paper towels. Sprinkle with salt.
8. Optional – Make the mushy peas: In a small saucepan, cook the frozen peas according to the package instructions. Drain and return them to the pan. Add butter, heavy cream, salt, and pepper, and mash until you reach a desired consistency. Adjust seasoning as needed.

Serve the crispy fish and chips on a plate or newspaper with a side of mushy peas, tartar sauce, and a wedge of lemon. Enjoy your homemade English Fish & Chips!