Mayfair Chippy Fish and Chips Recipe
The Mayfair Chippy in London serves elevated, traditional British fish and chips, featuring perfectly crispy, golden-battered fish, hand-cut triple-cooked chips, and classic sides like mushy peas and tartar sauce, all with a touch of gourmet flair. Make our Mayfair Chippy Fish and Chips Recipe at home. With our Secret Restaurant Recipe your Fish and Chips will taste just like Mayfair Chippy.
Yield: 4 Servings
Ingredients
- 1 1/2 pounds skinless and boneless Cod or Haddock Fillets
- 1 cup All-Purpose Flour plus extra for dredging
- 1 cup Cold Sparkling Water or Lager Beer
- 1 teaspoon Baking Powder
- 1 teaspoon Malt Vinegar
- 1 teaspoon Sea Salt
- 1/2 teaspoon White Pepper
- 1/2 teaspoon Paprika
- Vegetable Oil for frying
For the Chips
- 2 large Russet Potatoes peeled and cut into thick fries
- 1 tablespoon Malt Vinegar
- Sea Salt to taste
For Serving
- Malt Vinegar
- Tartar Sauce
- Lemon Wedges
Instructions
- Fill a deep fryer or large heavy pot with oil. Place over medium high heat and heat to 350°F.
- Rinse potatoes in cold water. Pat dry.
- Fry in batches for about 3 - 4 minutes, until softened but not golden.
- Remove to a paper towel-covered plate to drain. Set aside and keep warm.
- Increase oil temperature to 375°F and set aside.
- In a bowl, whisk together flour, baking powder, paprika, salt, white pepper and malt vinegar.
- Slowly pour in cold sparkling water or lager, whisking until smooth.
- Lightly dredge fish fillets in flour, shaking off excess, then dip into the batter, coating evenly.
- Carefully lower fish into hot oil. Fry for 6 - 8 minutes until golden brown and crispy.
- Remove to a paper towel-covered plate to drain. Set aside and keep warm.
- Return fried potatoes to the hot oil. Fry until deep golden and crispy, about 3 minutes.
- Remove to a paper towel-covered plate to drain.
- Toss chips with malt vinegar and season with sea salt.
- Serve fish and chips hot with malt vinegar, tartar sauce and lemon wedges.