Fish-and-Chips
Fish-and-Chips is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.
In a deep-sided pot, heat 3 inches of oil to 325°F. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil.
Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.
Remove the chips with a large slotted spoon and set them aside on paper towels.
Increase heat until the oil reaches a temperature of 375°F.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, pepper, and eggs.
Pour in the soda water and whisk until the batter is smooth.
Spread the rice flour on a separate plate.
Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil.
Carefully add the fish to the bubbling oil.
Fry the fish-and-chips until crispy and brown, 4 to 5 minutes.
Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper.
Serve with the Aioli and Mignonette Dipping Sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
