East Coast Fish and Chips
Indulge in the nostalgic charm of the shoreline with this beloved East Coast Fish and Chips recipe. Golden, crunchy batter wraps tender fillets of white fish, served with a heaping portion of hand-cut fries. It’s the kind of meal that evokes breezy summer evenings and the salty kiss of ocean air. Drizzle with tartar sauce, squeeze over fresh lemon, and let the coastal flavors transport you.
Ingredients:
- 4 white fish fillets (cod, haddock, or your favorite)
- 1 cup all-purpose flour
- 1 cup cold sparkling water
- 1 tsp baking powder
- Salt and pepper to taste
- Oil for deep frying
- 4 large potatoes, sliced into thick-cut fries
- Lemon wedges and tartar sauce for serving
Instructions:
- In a large bowl, combine flour, baking powder, salt, and pepper. Gradually whisk in the sparkling water until the batter is smooth and airy.
- Heat oil in a deep skillet or fryer. While it heats, soak the sliced potatoes in cold water for 30 minutes. Drain thoroughly and pat dry.
- Fry the potatoes until golden brown and crispy. Remove and let drain on paper towels.
- Dip the fish fillets into the prepared batter, coating evenly. Fry in hot oil for 4–5 minutes until the coating is crisp and the fish is flaky inside. Drain on paper towels.
- Plate your fish and chips with lemon wedges and a generous dollop of tartar sauce.
Quick Facts:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~600 per serving
What Makes It Irresistible:
- Succulent fish in a crackling crust
- Thick, golden fries with a satisfying crunch
- Classic East Coast flavor with every bite
- A heartwarming, feel-good meal
Tasty Twists You’ll Love:
- Swap regular fries for sweet potato fries
- Add a zesty slaw on the side
- Experiment with fish like pollock or tilapia
- Drizzle with malt vinegar for a punch of acidity
- Enhance the batter with dill, paprika, or garlic powder
Pro Tips for Perfection:
- Always pat fish dry before dipping in batter
- Use fresh, cold sparkling water for an airy crust
- Make sure the oil is hot enough—aim for 350–375°F
- Season fries right out of the fryer for best flavor
- Serve hot and fresh to enjoy peak crispiness
Pair It With:
While delicious on its own, this dish shines even brighter with tangy tartar sauce, classic ketchup, or a squeeze of lemon. A light pickle, creamy coleslaw, or a green salad can round out the plate beautifully.
Storing & Reheating:
Store leftovers in an airtight container in the fridge. Reheat in the oven to preserve that all-important crunch—avoid microwaving if you want to keep things crispy.
FAQ – You Asked, We Answered:
Q: Can I use other types of fish?
A: Absolutely. Cod and haddock are traditional, but any mild white fish will work well.
Q: How do I keep the batter extra crispy?
A: Ensure your oil is hot enough and fry the fish immediately after dipping in the batter.
Q: Can I bake this dish instead?
A: Yes—though not as crispy, baking is a great lighter option.
Q: Is it possible to make this gluten-free?
A: Yes, swap in gluten-free flour and use appropriate substitutes for breading.
Q: Why does my batter turn soggy?
A: Excess oil. Always drain on paper towels right after frying.
Conclusion
East Coast Fish and Chips is a timeless dish—crispy, flaky, hearty, and comforting. Whether you’re reminiscing about coastal getaways or just craving a satisfying homemade meal, this recipe is your one-way ticket to seafaring satisfaction.
