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Crispy Fish and Chips Recipe with Malt Vinegar Easy Perfect Golden Crunch

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A comforting and crispy fish and chips recipe featuring a light, crunchy batter and a tangy malt vinegar drizzle, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 1.5 pounds (700g) white fish fillets (cod, haddock, or pollock), skinless and boneless
  • Salt and freshly ground black pepper, to taste
  • ½ cup (60g) all-purpose flour for dredging
  • 1 cup (120g) all-purpose flour for batter
  • 2 tablespoons (15g) cornstarch
  • 1 teaspoon baking powder
  • 1 cup (240ml) cold sparkling water or beer
  • Pinch of salt
  • 4 large russet potatoes (about 2 pounds / 900g), peeled and cut into thick fries
  • Vegetable or peanut oil, for frying (enough to fill pan 2-3 inches deep)
  • Salt, for seasoning
  • Malt vinegar, for drizzling (traditional British style, e.g., Sarson’s)
  • Optional: lemon wedges, tartar sauce, or mushy peas

Instructions

  1. Peel and cut potatoes into thick fries about ½ inch (1.3 cm) wide. Soak in cold water for 30 minutes to remove excess starch. Drain and pat dry.
  2. Heat oil to 325°F (165°C). Fry potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  3. In a bowl, whisk together 1 cup flour, cornstarch, baking powder, and a pinch of salt. Slowly add cold sparkling water or beer, whisking to a smooth batter thick enough to coat the back of a spoon.
  4. Pat fish dry and season with salt and pepper. Lightly dredge each fillet in ½ cup flour, shaking off excess.
  5. Increase oil temperature to 375°F (190°C). Dip fish fillets into batter, coat fully, and fry in batches for 4-5 minutes until golden and crisp. Fish should be opaque and flaky inside.
  6. Return par-fried chips to hot oil at 375°F (190°C). Fry for 2-3 minutes until golden and crispy. Drain and season immediately with salt.
  7. Serve fish and chips with malt vinegar drizzled on top or on the side. Add lemon wedges, tartar sauce, or mushy peas if desired.

Notes

Use cold liquid in batter to keep it light and crispy. Control oil temperature carefully (325°F for par-frying chips, 375°F for final frying). Avoid overcrowding the fryer to maintain oil temperature and crispiness. Double frying chips is key for fluffy inside and crispy outside. For gluten-free, substitute flours and beer accordingly. Reheat leftovers in oven or air fryer to maintain crispiness.

Nutrition

Keywords: fish and chips, crispy fish, malt vinegar, fried fish, homemade fish and chips, easy fish recipe, British classic, battered fish, comfort food

Find it online: https://evabake.com/crispy-fish-and-chips-recipe-with-malt-vinegar-easy-perfect-golden-crunch/