Fish’ n chips

Fish ‘n Chips is a classic British dish that’s beloved worldwide. It features crispy battered fish served with golden, crunchy fries. It’s simple but utterly delicious, and it’s easier to make at home than you might think! Here’s a traditional recipe to help you make Fish ‘n Chips from scratch.

Ingredients:

For the Fish:

• 4 white fish fillets (cod, haddock, or pollock are popular choices)

• 1 cup all-purpose flour (for the batter)

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika (optional, for a bit of color)

• 1 large egg

• 1 cup cold sparkling water (or cold beer for a richer flavor)

• Vegetable oil (for frying)

For the Chips (Fries):

• 4 large potatoes, peeled and cut into thick fries

• Vegetable oil (for frying)

• Salt, to taste

Instructions:

1. Prepare the Chips (Fries):

• Preheat the oil: Heat about 4-6 cups of vegetable oil in a deep fryer or large pot to 350°F (175°C).

• Prep the potatoes: Peel and cut the potatoes into thick fries (about 1/2 inch thick).

• Fry the chips: First, blanch the chips by frying them for about 4-5 minutes until they are soft but not browned. Remove them from the oil and drain on paper towels.

• Double-fry: Once the fish is done, fry the chips again for about 3-4 minutes, until golden and crispy. Season immediately with salt.

2. Make the Batter:

• In a bowl, whisk together the flour, baking powder, salt, pepper, and paprika.

• Beat the egg into the dry ingredients, then gradually pour in the cold sparkling water (or beer). Stir until the batter is smooth. It should have a thick, pancake-like consistency. If it’s too thin, add a bit more flour.

3. Prepare the Fish:

• Pat the fish fillets dry with paper towels to remove any excess moisture. This will help the batter stick better.

• Season the fish fillets lightly with salt and pepper.

4. Fry the Fish:

• Heat the oil in your deep fryer or large pot to 350°F (175°C).

• Dip each fish fillet into the batter, ensuring it’s fully coated.

• Carefully lower the battered fillets into the hot oil, one at a time. Fry for about 4-5 minutes, or until the fish is golden and crispy. The fish should float to the surface when done.

• Use tongs to carefully remove the fish and drain on paper towels.

5. Serve:

• Serve the fish fillets alongside the crispy chips. You can squeeze a bit of lemon over the fish or add tartar sauce on the side for dipping.

• Malt vinegar is another classic condiment for fish and chips, so feel free to drizzle some on top for a true British touch.

---

Tips:

• Oil Temperature: Maintaining the right oil temperature (around 350°F or 175°C) is key for crispy fish and chips. Too hot, and the batter will burn; too cool, and the food will be greasy.

• Type of Fish: While cod is the most traditional fish used in fish and chips, haddock and pollock are also great options. You want a firm, white fish that can hold up well to frying.

• Beer Batter: If you choose to use beer instead of sparkling water, it will give the batter a richer flavor and a crispier texture.

This homemade Fish ‘n Chips recipe brings the taste of the British seaside to your kitchen. It’s the perfect combination of crispy fish and crunchy fries. Enjoy with some mushy peas or a side salad for the full experience!