![Pollock Fish and Chips](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/pollock-fish-and-chips--e1352f43-c3fc-4df2-8991-f707e8077b8f.png)
Recipe
Pollock Fish and Chips
Crispy Pollock Delight
4.7 out of 5
Indulge in the classic British dish of Pollock Fish and Chips. This recipe combines tender pollock fillets with a crispy golden batter, served alongside perfectly cooked chips. It's a delightful and satisfying meal that captures the essence of British cuisine.
Metadata
Preparation time
20 minutes
Cooking time
40 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Nut-free, Egg-free, Gluten-free (with appropriate flour substitution)
Allergens
Fish, Wheat
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
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4 pollock fillets (about 6 ounces each) (113g) 4 pollock fillets (about 6 ounces each) (113g)
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1 cup (240ml) cold sparkling water 1 cup (240ml) cold sparkling water
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Vegetable oil, for frying Vegetable oil, for frying
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4 large potatoes, cut into chips 4 large potatoes, cut into chips
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Salt, to taste Salt, to taste
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Tartar sauce, for serving Tartar sauce, for serving
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Mushy peas, for serving Mushy peas, for serving
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 15g, 2g
- Carbohydrates (total, sugars): 50g, 2g
- Protein: 30g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
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3.Gradually pour in the sparkling water while whisking, until a smooth batter forms.
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4.Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
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5.Dip each pollock fillet into the batter, allowing any excess to drip off.
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6.Carefully place the battered fillets into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy. Flip the fillets halfway through cooking.
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7.Remove the fried fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
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8.Meanwhile, spread the cut potatoes on a baking sheet and drizzle with vegetable oil. Season with salt.
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9.Bake the chips in the preheated oven for about 30-35 minutes, or until golden and crispy.
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10.Serve the crispy pollock fillets and chips with tartar sauce and mushy peas.
Treat your ingredients with care...
- Pollock fillets — Make sure to pat the fillets dry before dipping them in the batter to ensure a crispy coating.
- All-purpose flour — Sift the flour before using it to ensure a smooth batter without any lumps.
- Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter.
Tips & Tricks
- For an extra crispy batter, refrigerate the batter for 30 minutes before using.
- Serve the fish and chips immediately after frying for the best texture.
- If you prefer a thicker batter, add a little more flour to the mixture.
- To make the chips extra crispy, soak the cut potatoes in cold water for 30 minutes before baking.
- Experiment with different seasonings for the chips, such as paprika or garlic powder, to add extra flavor.
Serving advice
Serve the Pollock Fish and Chips on a large platter, garnished with fresh parsley. Accompany it with a bowl of tartar sauce and a side of mushy peas. Add a squeeze of lemon juice over the fish for a burst of citrus flavor. Serve with a pint of cold beer for a truly authentic British experience.
Presentation advice
Arrange the golden-brown fish fillets and crispy chips on a plate, creating a visually appealing contrast. Place a small ramekin of tartar sauce next to the fish and a mound of mushy peas on the side. Garnish with a sprig of fresh parsley for a pop of color.
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