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.

Seafood› Fish Dish› Saltwater Fish Dish› Pollock Fish and Chips

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

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

4 pollock fillets (about 6 ounces each) (113g) 4 pollock fillets (about 6 ounces each) (113g)
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon salt 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper
1 cup (240ml) cold sparkling water 1 cup (240ml) cold sparkling water
Vegetable oil, for frying Vegetable oil, for frying
4 large potatoes, cut into chips 4 large potatoes, cut into chips
Salt, to taste Salt, to taste
Tartar sauce, for serving Tartar sauce, for serving
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

1.
Preheat the oven to 200°C (400°F).
2.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3.
Gradually pour in the sparkling water while whisking, until a smooth batter forms.
4.
Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
5.
Dip each pollock fillet into the batter, allowing any excess to drip off.
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.
7.
Remove the fried fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
8.
Meanwhile, spread the cut potatoes on a baking sheet and drizzle with vegetable oil. Season with salt.
9.
Bake the chips in the preheated oven for about 30-35 minutes, or until golden and crispy.
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.