The Freak Chef’s Perfect Fish & Chips

Alright, let’s talk about Fish & Chips. It’s more than just a meal – it’s a memory, a little bit of seaside, and a whole lot of deliciousness. I remember growing up in Cornwall, eating this with my family – the smell of the chips, the tang of the fish, the warmth of the sun on your face. It's a tradition, and a really *good* one. I started experimenting with it as a food blogger, and honestly, it's a recipe I’ve tweaked over the years to keep it authentic, but with a little *oomph*. And of course, we need to add a generous sprinkle of paprika – it elevates everything!

Here’s what we’ll need for this Fish & Chips masterpiece:

• For the Fish:
  • 1.5 kg Cod fillets (skin on or off, your preference)
  • 2 tbsp Paprika (Hungarian sweet paprika is fantastic, but regular works too)
  • 1 tbsp Lemon Juice
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • 1 clove Garlic, minced
• For the Chips:
  • 2kg Potatoes (Russet or Yukon Gold – whatever you prefer)
  • 1 tbsp Paprika (again, sweet is great)
  • ½ tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Olive Oil
• For the Batter:
  • 1 cup Plain Flour
  • 1/2 cup Cold Butter, cubed
  • 1/2 cup Ice Water
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Let's get cooking!

1. Prepare the Fish: Gently pat the cod fillets dry with paper towels. Rub them with the paprika, lemon juice, salt, and pepper. Don’t overdo it with the paprika – a little goes a long way!
2. Prepare the Chips: Peel and chop the potatoes into roughly 1-inch chunks. Place them in a large bowl and toss with paprika, salt, and pepper. Drizzle with olive oil and toss again.
3. Make the Batter: In a separate bowl, whisk together the flour, butter, ice water, baking powder, and salt. It should be a thick batter. Don't overmix!
4. Bake the Chips: Preheat your oven to 200°C (400°F). Spread the chips in a single layer on a baking sheet. Bake for 20-25 minutes, or until golden brown and crispy.
5. Fry the Fish: Heat a generous amount of olive oil in a large, heavy-bottomed pan (cast iron is ideal) over medium heat. Carefully place the fish fillets in the hot oil. Fry for 4-5 minutes per side, or until cooked through. Don't overcrowd the pan – cook in batches if needed.
6. Serve: Serve the fish and chips immediately, with a generous helping of the crispy chips. And, of course, add a sprinkle of paprika – it’s essential!

This is a classic for a reason – it’s about the *feel* of the food, you know? I’ve spent years perfecting this recipe, tweaking it slightly to honor the original – and, of course, to make it *delicious*. What are your favorite tips for perfecting Fish & Chips?