Fish and Chips: A Classic British Dish

Fish and chips is a classic British dish that has become a favourite all over the world. It’s a simple and satisfying meal that is perfect for a casual dinner with family or friends. In this recipe, we’ll show you how to make crispy fish and chips at home with just a few ingredients.

Ingredients

• 4 large potatoes
• 4 cod fillets
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cold beer
• Oil for frying

Instructions

1. Preheat your oven to 200°C/400°F. Peel the potatoes and cut them into chunky chips. Rinse the chips in cold water to remove excess starch and pat them dry with a paper towel.

2. Heat oil in a deep fryer or a large heavy-bottomed pot to 170°C/340°F. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Slowly pour in the cold beer while whisking until the batter is smooth and free of lumps.

3. Dip the cod fillets into the batter, letting any excess drip off, and carefully place them into the hot oil. Fry the fish for 5 to 7 minutes, or until the batter is golden brown and the fish is cooked through. Remove the fish from the oil with a slotted spoon and place them on a wire rack to drain.

4. Increase the temperature of the oil to 190°C/375°F. Fry the potato chips for 3 to 4 minutes, or until they are golden brown and crispy. Remove the chips from the oil with a slotted spoon and place them on a wire rack to drain.

5. Transfer the fish and chips to a baking tray and place them in the preheated oven for 5 to 7 minutes, or until they are hot and crispy. Serve the fish and chips with a side of tartar sauce, a wedge of lemon, and a pint of beer.

Vegetarian/Vegan Version

To make a vegetarian version of fish and chips, you can use tofu or tempeh instead of fish. Cut the tofu or tempeh into fillets and coat them in the same batter as the fish. Fry them in the same way and serve them with the chips, tartar sauce, and lemon.

For a vegan version, you can use a vegan beer and replace the eggs in the batter with a plant-based alternative like aquafaba.

Other Variations

• Use sweet potatoes instead of regular potatoes for a healthier twist.
• Add some spices to the batter, like paprika, cayenne pepper, or garlic powder, for extra flavour.
• Serve the fish and chips with a side of mushy peas, a traditional British accompaniment.
• Try different types of fish, like haddock or halibut, for a different flavour.

Fish and chips is a classic British dish that is loved by people all over the world. With this easy recipe, you can enjoy this comforting and delicious meal at home. So why not give it a try and impress your family and friends with your cooking skills!

FAQ

What type of fish should I use for Fish and Chips?

Traditionally, cod or haddock are used for Fish and Chips, but you can use any firm, white fish like pollock, tilapia, or halibut.

Can I use a different type of potato?

While russet potatoes are typically used for Fish and Chips, you can use any type of potato that is good for frying, such as Yukon Gold or sweet potatoes.

Can I make the batter ahead of time?

It’s not recommended to make the batter ahead of time, as it will become too thick and won’t coat the fish properly. It’s best to make the batter right before using it.

Can I use a different type of oil?

Yes, you can use any type of oil that has a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Do I need to peel the potatoes?

Yes, it’s recommended to peel the potatoes before slicing them into chips for a more traditional dish. However, you can leave the skin on if you prefer.

Can I bake the fish instead of frying it?

Yes, you can bake the fish instead of frying it for a healthier option. Simply coat the fish in batter and place it on a baking sheet lined with parchment paper. Bake at 425°F for 15-20 minutes, or until the fish is cooked through.

How do I know when the oil is hot enough?

You can test the oil temperature by dropping a small piece of batter into the oil. If it sizzles and floats to the top, the oil is hot enough.

Can I reuse the oil?

You can reuse the oil up to 3 times, but it’s important to strain it through a fine-mesh strainer and store it in an airtight container in a cool, dark place.

Can I make the chips ahead of time?

It’s not recommended to make the chips ahead of time, as they will lose their crispiness. It’s best to make them right before serving.

How do I keep the fish and chips crispy?

To keep the fish and chips crispy, place them on a wire rack after frying to allow any excess oil to drain off. Serve immediately for the best texture.