Step 1: Gather ingredients

Before you start the cooking process, gather all the necessary ingredients. You’ll need:

– White fish fillets (preferably cod or haddock)

– Potatoes for chipping

– All-purpose flour

– Baking soda or baking powder

– Salt and pepper

– Oil for frying (vegetable or sunflower oil)

– Lemon wedges for serving

Step 2: Prepare the potatoes

Wash and peel the potatoes, then cut them into even-sized chips. You want a thickness of about half an inch (1 cm).

Step 3: Soak the potatoes

Soak your chips in cold water for at least 30 minutes to remove excess starch. This will help make the chips crispy when fried.

Step 4: Drain and dry the potatoes

After soaking, drain the potatoes and pat them dry with a clean kitchen towel.

Step 5: Heat the oil for chips

Heat a deep-frying pan with oil to around 325°F (165°C). Make sure there is enough oil in the pan to fully submerge your chips.

Step 6: Fry the chips (first fry)

Carefully lower your chips into the hot oil and fry for about 5 minutes until they’re softened but not yet golden.

Step 7: Remove and drain the chips

Using a slotted spoon, remove the chips from the oil and place them on paper towels or a wire rack to drain any excess oil.

Step 8: Prepare fish batter

In a mixing bowl, combine flour, baking soda or baking powder, salt, and pepper. Gradually whisk in water until you get a smooth and thick batter.

Step 9: Heat oil for fish frying

Heat your deep-frying pan to approximately 375°F (190°C) with enough oil to fully submerge your fish fillets.

Step 10: Coat fish in batter

Dredge the fish fillets in flour, shaking off any excess. Then, dip each fillet into the batter, ensuring it’s fully coated

Step 11: Fry the fish

Carefully lower each battered fillet into the hot oil, frying for 7-9 minutes until golden and crispy. Turn the fish occasionally to ensure even cooking.

Step 12: Remove and drain the fish

Using a slotted spoon or a fish skimmer, remove each fillet from the oil and place them on paper towels or a wire rack to drain excess oil.

Step 13: Fry chips (second fry)

Increase the oil temperature to about 375°F (190°C). Carefully lower your partially cooked chips back into the hot oil and fry for a further 2-3 minutes, until they turn golden brown and crispy.

Step 14: Remove, drain, and serve

Use a slotted spoon to remove the chips from the oil. Place them on paper towels or a wire rack alongside your fried fish to drain any excess oil. Season your fish and chips with salt and serve with lemon wedges for squeezing over your meal. Enjoy!