Fish and Chips

If you’re craving a classic dish that’s crispy, satisfying, and downright delicious, look no further than this homemade Fish and Chips recipe. With flaky fish fillets coated in a light, crunchy batter and paired with golden, perfectly cooked fries, this dish is comfort food at its finest. Plus, we’re giving it a twist with low-fat buttermilk and a sprinkle of Old Bay seasoning to elevate those flavors. Let’s dive in!

What Sets This Recipe Apart

This Fish and Chips recipe stands out for several reasons. Firstly, the use of low-fat buttermilk creates a tender and flavorful batter that doesn’t compromise on taste. The incorporation of Old Bay seasoning adds a unique coastal flair that beautifully complements the fish. Finally, the whole wheat flour and Panko breadcrumbs offer a nutritious alternative to traditional frying methods, giving you that sought-after crunch without the guilt.

Ingredient Breakdown

To make this irresistible Fish and Chips, you’ll need a few key ingredients:

• 1 cup low-fat buttermilk – for tenderizing the fish and creating a flavorful batter.
• 5 teaspoons Old Bay seasoning, divided – adds a distinctive seafood flavor.
• 1 pound cod, Pollock, halibut, or other firm, white fish fillets – cut into 4-2 inch pieces (about 4 pieces total).
• 2 large russet potatoes – about 1 ½ pounds, scrubbed and peeled for perfect fries.
• 1 tablespoon extra-virgin olive oil – for a touch of richness.
• 1 teaspoon minced fresh garlic – enhances the flavor of the fries.
• ¾ cup white whole wheat flour – a healthier alternative to regular flour.
• 2 large egg whites – helps bind the batter to the fish.
• 1 cup whole wheat Panko breadcrumbs – for that irresistible crunch.
• Lemon wedges – for serving, to brighten up the dish.
• Tartar sauce or malt vinegar – classic accompaniments for dipping.

Equipment Breakdown

Before you get cooking, gather the following equipment:

• Deep fryer or large heavy-bottomed pot – essential for frying the fish and chips.
• Thermometer – to monitor oil temperature for frying.
• Cutting board and knife – for preparing your fish and potatoes.
• Whisk – for mixing the batter ingredients smoothly.
• Slotted spoon – for removing the fish and chips from the oil.
• Paper towels – for draining excess oil.

Fish and Chips, Made Easy

Now that we have everything ready, let’s get into the step-by-step process of making this delightful Fish and Chips.

Step 1: Prepare the Potatoes

Start by cutting the scrubbed and peeled russet potatoes into thick fries. Aim for uniform size to ensure even cooking. Rinse them in cold water to remove excess starch, then pat them dry with paper towels.

Step 2: Soak the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes. This helps to remove more starch and makes your fries crispier.

Step 3: Prepare the Batter

In a medium bowl, whisk together the low-fat buttermilk, 2 teaspoons of Old Bay seasoning, white whole wheat flour, and egg whites until you achieve a smooth batter.

Step 4: Heat the Oil

In your deep fryer or pot, heat oil to 350°F (175°C). Use a thermometer to monitor the temperature for optimal frying.

Step 5: Fry the Potatoes

Once the oil is hot, carefully add the soaked fries in batches. Fry for about 4-5 minutes or until they turn golden brown. Remove with a slotted spoon and let drain on paper towels. Season with salt and minced garlic while they are still hot.

Step 6: Coat the Fish

While the fries are frying, coat the fish pieces in the remaining Old Bay seasoning. Dip each piece into the prepared batter, ensuring it’s fully coated.

Step 7: Fry the Fish

Carefully place the battered fish into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove and drain on paper towels.

Step 8: Serve

Serve your homemade Fish and Chips with lemon wedges on the side and a dollop of tartar sauce or a splash of malt vinegar for that authentic touch. Enjoy!

Better Choices & Swaps

If you’re looking to customize or substitute ingredients, here are some great options:

• Fish: Feel free to use any firm, flaky white fish like haddock or tilapia.
• Potatoes: Sweet potatoes can be used for a healthier fry option.
• Batter: For a gluten-free option, substitute whole wheat flour with a gluten-free flour blend.
• Breadcrumbs: Use regular Panko or gluten-free Panko if needed.

Common Errors (and Fixes)

Here are some common mistakes to avoid when making Fish and Chips, along with fixes:

• Not soaking the potatoes: Skipping the soaking step can lead to soggy fries. Always soak for crispier results.
• Oil temperature too low: If the oil isn’t hot enough, the fish and fries will absorb excess oil. Use a thermometer for accuracy.
• Overcrowding the pot: Fry in batches to maintain oil temperature and achieve an even fry.
• Not seasoning properly: Don’t forget to season your fries and fish after frying for maximum flavor.

Store, Freeze & Reheat

To keep your Fish and Chips delicious for later, follow these storage tips:

• Store: Keep any leftovers in an airtight container in the fridge for up to 2 days.
• Freeze: For longer storage, freeze the cooked fish and chips in a single layer, then transfer to a freezer bag. They’ll last up to 3 months.
• Reheat: Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain crispiness. Avoid microwaving, as this will make them soggy.

Fish and Chips FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish can be used, but make sure to fully thaw it and pat it dry before battering to ensure a crispy texture.

What type of oil is best for frying?

Use oils with high smoke points such as canola, peanut, or vegetable oil for frying Fish and Chips. These oils handle high temperatures well without smoking.

Can I make the batter ahead of time?

It’s best to make the batter right before using it for optimal freshness and texture. If made in advance, it may lose its airy quality.

What can I serve with Fish and Chips besides tartar sauce?

Other great dip options include homemade remoulade, aioli, or even spicy ketchup for a twist on the classic!

Time to Try It

Now that you have all the tips, tricks, and steps laid out, it’s time to roll up your sleeves and get cooking! This Fish and Chips recipe is not only a crowd-pleaser but also a delightful way to bring a taste of the coast right into your kitchen. The combination of crispy fish and golden fries is sure to satisfy your cravings, and with the added health benefits of whole wheat flour and low-fat buttermilk, you can indulge without the guilt. Give it a try, and enjoy a delicious meal that’s made with love!

Fish and Chips

This Fish and Chips is a crispy, comforting classic! Enjoy flaky fish with golden fries, all made healthier with whole wheat and low-fat ingredients.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Fish and Chips:

• 1 cup low-fat buttermilk for tenderizing the fish and creating a flavorful batter.
• 5 teaspoons Old Bay seasoning divided
• 1 pound cod, Pollock, halibut, or other firm, white fish fillets cut into 4-2 inch pieces (about 4 pieces total).
• 2 large russet potatoes about 1 ½ pounds, scrubbed and peeled for perfect fries.
• 1 tablespoon extra-virgin olive oil for a touch of richness.
• 1 teaspoon minced fresh garlic enhances the flavor of the fries.
• ¾ cup white whole wheat flour a healthier alternative to regular flour.
• 2 large egg whites helps bind the batter to the fish.
• 1 cup whole wheat Panko breadcrumbs for that irresistible crunch.
• Lemon wedges for serving, to brighten up the dish.
• Tartar sauce or malt vinegar classic accompaniments for dipping.

Equipment

• Deep fryer or large heavy-bottomed pot
• Thermometer
• Cutting Board and Knife
• Whisk
• Slotted spoon
• Paper towels

Method

 

Instructions:

1. Start by cutting the scrubbed and peeled russet potatoes into thick fries. Aim for uniform size to ensure even cooking. Rinse them in cold water to remove excess starch, then pat them dry with paper towels.
2. Soak the cut potatoes in cold water for at least 30 minutes. This helps to remove more starch and makes your fries crispier.
3. In a medium bowl, whisk together the low-fat buttermilk, 2 teaspoons of Old Bay seasoning, white whole wheat flour, and egg whites until you achieve a smooth batter.
4. In your deep fryer or pot, heat oil to 350°F (175°C). Use a thermometer to monitor the temperature for optimal frying.
5. Once the oil is hot, carefully add the soaked fries in batches. Fry for about 4-5 minutes or until they turn golden brown. Remove with a slotted spoon and let drain on paper towels. Season with salt and minced garlic while they are still hot.
6. While the fries are frying, coat the fish pieces in the remaining Old Bay seasoning. Dip each piece into the prepared batter, ensuring it’s fully coated.
7. Carefully place the battered fish into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove and drain on paper towels.
8. Serve your homemade Fish and Chips with lemon wedges on the side and a dollop of tartar sauce or a splash of malt vinegar for that authentic touch. Enjoy!

Notes

• Soak the potatoes for crispier fries.
• Use a thermometer to maintain oil temperature while frying.
• Fry in batches to avoid overcrowding the pot.
• Don't forget to season after frying for maximum flavor.