WOULD YOU EAT THIS CLASSIC FISH AND CHIPS 🐟🍟✨
Ingredients:
For the Fish:
4 cod or haddock fillets (about 6 oz each)
Salt and pepper to taste
1 cup all-purpose flour
1 tsp baking powder
1 cup cold beer (or sparkling water for a non-alcoholic option)
1 large egg
Extra flour for dredging
Vegetable oil, for frying
Lemon wedges (for serving)
For the Chips:
4 large russet potatoes, peeled and cut into thick fries
Vegetable oil, for frying
Salt to taste
Optional Accompaniments:
Malt vinegar
Tartar sauce
Mushy peas
Instructions:
Prepare the Chips:
First Fry: Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with paper towels.
Heat Oil: In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 325°F (160°C).
Blanch the Potatoes: Carefully add the potatoes to the hot oil in batches. Fry for 4-5 minutes until they're soft but not browned. Remove with a slotted spoon and drain on paper towels.
Cool: Let the chips cool while you prepare the fish.
Prepare the Batter:
Mix Dry Ingredients: In a large bowl, whisk together 1 cup of flour, 1 tsp baking powder, salt, and pepper.
Add Wet Ingredients: Whisk in the cold beer (or sparkling water) and the egg until the batter is smooth and free of lumps. Place the batter in the refrigerator to keep it cold.
Prepare the Fish:
Season and Dredge: Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Lightly coat each fillet in flour, shaking off any excess.
Heat Oil: Increase the oil temperature to 375°F (190°C).
Fry the Fish:
Batter the Fish: Dip each floured fish fillet into the cold batter, allowing any excess to drip off.
Fry: Carefully lower the battered fish into the hot oil. Fry in batches for about 4-5 minutes, turning once, until the batter is golden brown and crispy, and the fish is cooked through.
Drain: Remove the fish with a slotted spoon and drain on paper towels.
Second Fry for the Chips:
Increase Oil Temperature: Ensure the oil is at 375°F (190°C).
Fry Again: Return the blanched chips to the hot oil and fry for an additional 2-3 minutes until golden and crispy.
Season: Remove the chips, drain on paper towels, and immediately season with salt.
Serve:
Plate Up: Serve the crispy fish alongside the hot chips.
Add Condiments: Offer malt vinegar, tartar sauce, lemon wedges, and mushy peas on the side.
Enjoy Immediately: For the best texture and flavor, enjoy your fish and chips while they're hot and crispy.
Helpful Tips:
Keep Batter Cold: A cold batter results in a lighter, crispier coating on the fish.
Oil Temperature: Use a kitchen thermometer to maintain proper oil temperature for perfect frying.
Double Frying: Blanching the potatoes first and then frying them at a higher temperature ensures fluffy interiors and crispy exteriors.
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