Fish-and-Chips

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This homemade fish and chips recipe delivers a high-protein take on the quintessential British chippy favourite. By double-frying the potatoes and using a light, aerated batter made with soda water, you can achieve a professional-quality crunch from your own kitchen. The flaky cod is cut into strips for a faster cook and a better ratio of golden batter to succulent white fish, making it a satisfying meal for any night of the week.

Ideal for a comforting weekend dinner or an impressive treat for guests, this dish focuses on texture and simple, savoury flavours. Using rice flour as a base coat ensures the beer-style batter clings perfectly to the fish, preventing any soggy patches. Serve these hot, seasoned liberally with sea salt, and paired with your favourite dipping sauces for a truly authentic experience that rivals the local shop.

Ingredients for Fish-and-Chips

6 large russet potatoes
Vegetable oil, for deep-frying
750g plain flour
3 tablespoons baking powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon freshly ground black pepper, plus more for seasoning
3 ovos grandes, levemente batidos
3 (350g) cans soda water
240 to 475ml rice flour
6 cod fillets, sliced diagonally into 1/2-inch-wide strips

How to make Fish-and-Chips

Peel 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 163°C. (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 191°C. In a large mixing bowl, combine the plain 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 .

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.