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Ingredients
– 4 pieces of white fish (cod, haddock, or pollock), cut into 1-inch thick strips
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup buttermilk
– Vegetable oil for frying
– 2 cups chunky chips (fries) (see below for recipe)
Fish Batter
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– 1/4 teaspoon salt
– Vegetable oil for frying
Chunky Chips (Fries) Recipe
– 2-3 large potatoes, peeled
– Vegetable oil for frying
– Salt, to taste
Instructions
1. Prepare the fish: In a shallow dish, mix together the flour, paprika, salt, black pepper, and cayenne pepper (if using). Pour the buttermilk into a separate shallow dish. Dip each piece of fish into the buttermilk, coating completely, then roll in the flour mixture to coat. Place the coated fish on a plate or tray.
2. Make the fish batter: In a large bowl, whisk together the flour, cornstarch, and salt. Gradually add the ice-cold soda water, whisking until the batter is smooth and free of lumps.
3. Fry the fish: Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Dip each piece of coated fish into the batter, making sure it’s fully coated, then gently place into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining fish pieces.
4. Fry the chunky chips: Heat about 2-3 inches (5-7.5 cm) of vegetable oil in a large pot or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully add the potato chunks to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown. Remove the chips from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Sprinkle with salt to taste.
5. Serve: Serve the fried fish with the chunky chips and your favorite dipping sauce, such as malt vinegar or tartar sauce.