Classic Fish and Chips with Homemade Batter and Oven-Baked Potato Wedges Recipe
Classic Fish and Chips featuring crispy battered cod or halibut fillets, oven-baked golden potato wedges, and Parmesan-garnished fried zucchini wedges. This comforting British-inspired meal offers a perfect balance of crispy, tender textures and savory flavors, ideal for a satisfying homemade dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: British
Ingredients
Scale
Fish
- 1 lb. fish fillets (cod or halibut)
- 3/4 cup flour
- 2 Tablespoons corn starch
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon Old Bay Seasoning
- 3/4 cup warm water
- Oil for frying (about 3 inches deep)
Chips (Potato Wedges)
- 2 large golden potatoes, washed and sliced into wedges
- 2 Tablespoons olive oil
- Salt, pepper, and Old Bay Seasoning to taste
Zucchini Wedges
- 1 large zucchini, sliced into wedges
- Remaining batter from fish preparation
- Parmesan cheese as garnish
Instructions
- Prepare the Chips: Place the sliced potato wedges in a large zip lock bag. Drizzle with olive oil and season with salt, pepper, and Old Bay Seasoning. Seal the bag and shake well to evenly coat the potatoes.
- Bake the Chips: Preheat your oven to 375°F (190°C). Arrange the seasoned potato wedges in a single layer on a baking sheet. Bake for 15 minutes, then turn the wedges over and bake for an additional 15 minutes or until the potatoes are golden brown and crispy.
- Prepare the Fish: Wash and pat dry the fish fillets, then cut them into strips. Season with Old Bay Seasoning. In a medium bowl, combine flour, corn starch, garlic powder, onion powder, baking soda, baking powder, salt, and Old Bay Seasoning. Whisk together.
- Make the Batter: Slowly add 3/4 cup warm water to the dry ingredients while whisking until the batter is smooth and free of lumps.
- Heat the Oil: Heat about 3 inches of oil in a dutch oven or deep heavy pan to 375°F (190°C).
- Fry the Fish: Dip the fish strips into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry for 4-5 minutes on each side or until golden brown and crispy. Remove and transfer to a cooling rack set over a baking sheet. Keep warm in the oven if frying in batches.
- Prepare and Fry the Zucchini: Cut zucchini into wedges. Dip these wedges into the remaining batter. Fry in the hot oil until golden brown and crispy. Remove and immediately sprinkle with Parmesan cheese.
- Serve: Serve the crispy fish and chips with lemon wedges, tartar sauce, or malt vinegar as desired. Include the Parmesan garnished zucchini wedges as a delightful side.
Notes
- Use a thermometer to maintain the oil temperature at 375°F for even frying.
- Keep fried fish warm in the oven set to low heat while frying remaining batches to maintain crispiness.
- Oven-baked chips are a healthier alternative to deep frying but still retain a crispy texture.
- Parmesan cheese on zucchini adds a nice salty flavor and should be sprinkled immediately after frying.
- Cod or halibut are recommended for their firm texture and mild taste, but other white fish can be used.
- Ensure the batter is lump-free to achieve a light and crispy coating.
Keywords: fish and chips, battered fish, oven baked chips, fried zucchini, British recipe, cod fish fry
