Fish and Chips

Enjoy this wonderful recipe for Fish and Chips, a typical British comfort food. Perfectly fried chips combined with crispy, golden-brown fish fillets will take your taste senses to the streets of London. Prepare yourself for a filling dinner that perfectly embodies classic British fare.

Tasting Notes

Expect a delightful combination of crispy and flaky textures, with the savory flavor of the fish perfectly complemented by the golden, tender chips. The optional addition of malt vinegar or tartar sauce adds a zesty kick, enhancing the overall dining experience.

Ingredients

For the Fish:

• 4 cod fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold club soda
• Vegetable oil for frying

For the Chips:

• 4 large russet potatoes, peeled and cut into thick strips
• Vegetable oil for frying
• Salt to taste

Kitchen Equipment

• Deep fryer or a large, deep skillet
• Cooking thermometer
• Paper towels
• Slotted spoon or tongs

Instructions

Fish:

1. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper.
2. Gradually add club soda to the dry ingredients, whisking until the batter is smooth.
3. Heat vegetable oil in the fryer or skillet to 375°F (190°C).
4. Dip each cod fillet into the batter, ensuring it is well-coated.
5. Carefully place the battered fillets into the hot oil, frying for 4-5 minutes per side or until golden brown and crispy.
6. Remove the fish from the oil and place on a plate lined with paper towels to absorb excess oil.

Chips:

1. In the same hot oil, add the potato strips in batches, frying until golden brown and crispy.
2. Use a slotted spoon to remove the chips, placing them on a paper towel-lined plate.
3. Season the chips with salt while they’re still hot.

Pro Tips

• Ensure the oil is hot enough for a crispy texture but not too hot to avoid burning.
• Pat the fish fillets and potato strips dry before frying to minimize oil splatter.
• Serve immediately for the crispiest experience.

Variations

• Try using different fish varieties such as haddock or pollock for a unique flavor.
• Experiment with seasoning the batter, adding herbs or spices for extra taste.

FAQs