Fish and Chips is a classic British dish consisting of deep-fried fish in a crispy batter served alongside thick-cut fried potatoes. Traditionally, the fish used is cod or haddock, but other white fish can also be used. The dish is often accompanied by tartar sauce, mushy peas, or a simple sprinkle of malt vinegar and a dash of salt. It’s a popular comfort food known for its satisfying textures and flavors, ideal for a casual meal.
Ingredients:
- 4 large potatoes, peeled and cut into strips
- 4 fish fillets (cod, haddock, or another firm white fish), about 150-200 grams each
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 cup cold beer (or cold sparkling water for a non-alcoholic version)
- Salt and pepper, to taste
- Lemon wedges, for serving
- Oil for deep frying (such as vegetable or canola oil)
Appliances and Special Utensils:
- Deep fryer or a large, heavy-bottomed pot
- Kitchen thermometer (if not using a deep fryer with a built-in thermometer)
- Tongs
- Paper towels
- Baking sheet
- Cooling rack (optional, for draining)
Instructions:
- Prepare the Chips:
- Preheat the oil in your deep fryer or large pot to 325°F (160°C). Use a kitchen thermometer to check the temperature.
- Rinse the cut potatoes in water and dry them thoroughly with paper towels. This removes excess starch and helps in achieving crispy chips.
- Fry the potatoes in batches for about 3-4 minutes per batch, or until they are soft but not colored. Remove the chips using tongs or a slotted spoon and drain on a paper towel-lined baking sheet.
- Increase the oil temperature to 375°F (190°C) for the fish.
- Prepare the Fish:
- In a large bowl, mix 1 cup flour, baking powder, salt, and pepper. Gradually add the cold beer (or sparkling water), whisking until the batter is smooth and free of lumps.
- Dredge each fish fillet lightly in some plain flour, then dip into the batter, allowing the excess to drip off.
- Carefully lower each fillet into the hot oil. Fry for about 6-8 minutes, turning once, until golden brown and crispy. Remove and drain on a paper towel-lined cooling rack or baking sheet.
- Finish the Chips:
- Once the fish is done, return the chips to the hot oil at 375°F (190°C). Fry for another 2-3 minutes, or until golden and crispy.
- Remove from the oil and drain on paper towels. Season with salt.
- Serve:
- Serve the fish and chips hot with lemon wedges, and your choice of tartar sauce or a sprinkle of malt vinegar.
This classic dish is best enjoyed fresh and hot. The combination of crispy fish batter and fluffy on the inside, crunchy on the outside chips makes for a delightful meal.