Fish & Chips – the most famous of British foods (which isn’t saying much since the Brits have a pretty bad reputation when it comes to their food). Laura & Hannah had never actually made them before – as the UK has a plethora of Fish & Chips shops where you can fulfill your cravings for less than 10 pounds and 10 minutes.
But alas, it wasn’t that hard, once you have the ingredients and you’re not too scared of hot oil. We chose to use beer in our batter, for a little extra flavour and crisp, but there are several different batters you can use without it if it isn’t your thing! Either way, find our recipe below 😀
- 4 175g Fish fillets (White Fish, usually cod, or halibut)
- 225g flour
- 300ml cold beer (lager or ale works best)
- Black pepper
- Cooking oil (we used canola, but anything with a high smoking point suitable for deep-frying)
- First, wash your potatoes. The amount is going to depend on you, but we tended to use 1.5-2 medium potatoes per person.
- Cut your potatoes into chips (we left the skin on, but if you prefer you can remove it)
- Boil them for 10-15 minutes (depending on the thickness of the chips, you may need longer. But boil them too long and they may fall apart!)
- Let any steam/liquid disappear (You can now set them aside for frying later, if you prefer).
- Dip them carefully into your boiling oil, ideally around 180C. (We used a deep saucepan and a thermometer, but remember that the temperature will lower a little when you put in your potatoes. We do recommend using a deep fryer where possible).
- Fry for 5 minutes, remove from oil and let drain, before sprinkling with salt.
- If it hasn’t been done already, de-bone and remove the skin from your fish.
- Place a little flour, a little salt and pepper in a tray.
- Mix the rest of the flour and the beer together in a bowl (big enough to dip your fish in)
- When ready to fry (oil in a large saucepan/deep fat fryer and at 180C), dip your fish in the flour first, then coat in the beer batter mixture.
- Place carefully in the oil, and cook for roughly 6-8 minutes, turning over once midway through.
- If you like, you can lift the fish a little mid-way and cover with more batter (which does make it a little more crispy, but can also lead to lots of little bits of batter in your oil. We had plenty of batter left over though, so perhaps adjust your expectations/plan accordingly).
- Let drain on a paper towel, then sprinkle with salt.
- Serve with your chips and enjoy with a little lemon juice, tomato ketchup and/or tartare sauce!