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Nomad Fish and Chips

Experience the classic taste of British cuisine with this deliciously crispy battered fish served with thick-cut fries. Perfect for family dinners or casual get-togethers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Fish
  • 2 large large white fish fillets (such as cod or haddock) Choose your preferred white fish.
  • 1 cup all-purpose flour For dredging the fish.
  • 1 cup sparkling water or beer Use for the batter.
  • 1 teaspoon baking powder To help the batter rise.
  • Salt and pepper to taste
  • Oil for frying Vegetable or canola oil works well.
For the Fries
  • 4 large potatoes, cut into thick fries Russet potatoes are ideal.
For Serving
  • Malt vinegar For drizzling or dipping.
  • Tartar sauce For a delicious condiment.

Method
 

Preparation of Fries
  1. Heat oil in a deep fryer or large pot to 350°F (175°C).
  2. Fry the cut potatoes in batches until golden brown and crispy.
  3. Drain on paper towels and season with salt.
Preparation of Batter and Fish
  1. Whisk together flour, baking powder, salt, and pepper in a bowl.
  2. Gradually add the sparkling water or beer until the batter is smooth and slightly thick.
  3. Dredge the fish fillets in flour, shaking off excess, then dip them into the batter.
Frying the Fish
  1. Gently place the battered fish into the hot oil.
  2. Fry until golden brown and cooked through, about 4-6 minutes per side.
  3. Remove and drain on paper towels.
Serving
  1. Serve the fish and chips hot, with malt vinegar and tartar sauce on the side.

Notes

For extra crispy fish, let the battered fish rest for a few minutes before frying. You can double the batter recipe for a thicker coating. For the best flavor, season your batter with garlic powder or paprika. Ensure the oil is hot enough before frying to prevent greasy fish.