Thoroughly wash and dry the potatoes cut into thick chips. Blanch them in oil heated to 160 °C for 5-7 minutes, until soft but not yet golden. Remove them and let them drain on a paper towel.
Fish and Chips
- Total time - 45 minutes
- Prep time - 20 minutes
- Cook time - 25 minutes
- Servings: 2
- Country: Great Britain
Fish and Chips is more than just a meal; it's a cultural institution. Originating in the 19th century, it has become a beloved treat often served wrapped in paper or in a box. The secret to a great one lies in the perfectly crispy, light batter and the double-frying of the chips for a golden, fluffy texture.
Ingredients
Ingredients for Fish and Chips
- 2 pcs cod or haddock fillet, skinless
- 4 pcs potatoes, peeled and cut into thick chips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup light beer or sparkling water
- to taste salt and black pepper
- sufficient amount vegetable oil for frying
Instructions
Step 1: Preparing the Chips
Step 2: Preparing the Batter and Fish
In a bowl, whisk together the flour, salt, baking powder, and black pepper. Slowly pour in the cold beer or sparkling water, whisking constantly until you get a smooth, slightly thick batter. Lightly salt and pepper the fish fillets. Dip each fillet into the batter, making sure it is evenly coated.
Step 3: Frying the Chips and Fish
Increase the oil temperature to 180 °C. Fry the chips for a second time for 2-3 minutes, until golden and crispy. Immediately remove them and salt. In the same hot oil, carefully fry the battered fish fillets, 4-6 minutes per side, until golden brown and crispy and the fish is cooked through.
Step 4: Serving
Serve the fried fish and chips immediately while hot, traditionally with vinegar (malt vinegar), ketchup, tartar sauce, or mushy peas.