Fish and chips
User Reviews
5
4 reviews
Excellent
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Prep Time
45 mins
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Cook Time
30 mins
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Rest Time
2 hrs
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Total Time
1 hr 15 mins
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Servings
4 people
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Course
Main Course
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Cuisine
British
Fish and chips
Report
Fish and chips, which consists in deep-fried beer-battered fish fillets served with French fries, is a popular dish from the United Kingdom, but also Australia and New Zealand.
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Ingredients
For the fish
- 4 cod or haddock, hake, or pollock, fillets
- ½ cup flour
- ½ cup cornstarch
- 1 teaspoon baking soda
- ⅓ cup dark beer
- ⅓ cup sparkling water
- salt
- black pepper , freshly ground
- vegetable oil (for frying)
For the chips (French fries)
- 2 lb potato yellow flesh), peeled
- 4 cups vegetable oil (or beef fat)
Instructions
- In a large bowl, mix all the flour, except two tablespoons, with cornstarch and baking soda. Season with salt and black pepper.
- Add the beer and sparkling water to the mixture and whisk to obtain a thick, smooth batter.
- Cover the bowl with plastic wrap and place the dough in the refrigerator for 2 hours.
- Cut the potatoes to form French fries about ½ inch thick.
- Place the French fries in a strainer and rinse with cold water.
- Soak them in a large bowl with cold water for 2 hours.
- Drain the potatoes carefully with a cloth.
- Wrap the potatoes in another cloth and put them in the refrigerator.
- Meanwhile, place each fish fillet on a paper towel and pat dry.
- Season the fish fillets very lightly with a little salt.
- In a deep fryer or a large pan, heat a large amount of oil (or beef fat) at 260 F / 125 C.
- Fry the French fries (a few handfuls at a time) in the fat for a few minutes. Do not brown them. Once the French fries are lightly cooked, remove them from the fat and drain them. Set aside.
- Keep the fat for the second fry.
- Pour the reserved 2 tablespoons of flour in a hollow dish. Roll each fish fillet in the flour and shake to remove any excess.
- Heat a large amount of vegetable oil in a frying pan.
- Dip each fish fillet in the batter. Then carefully place each fillet in the hot oil. Fry for about 8 to 10 minutes or until crisp and golden brown, turning fillets occasionally.
- Using a large perforated spoon, remove the fish fillets from the hot oil, drain them on paper towels, cover them with parchment paper to keep them warm.
- Heat the reserved oil to 350 F / 175 C then fry the French fries again until they are golden and crisp, about 5 minutes.
- Serve immediately with the hot fish accompanied by one or more of the following condiments: malt vinegar, ketchup, mayonnaise, Worcester sauce, aioli, and/or tartar sauce and lemon.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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