Fish and Chips

For the Fish

  • 2 ounces/55 grams all-purpose flour
  • 2 ounces/55 grams cornstarch
  • 1 teaspoon baking powder
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/3 cup dark beer
  • 1/3 cup sparkling water
  • 4 (7-ounce) fish fillets (thick, white fish, preferably sustainable cod, pollock, or haddock)

For the Chips

  • 2 pounds peeled potatoes
  • 1 liter vegetable oil (or lard or dripping to cook)
Gather the ingredients:

1. In a large bowl mix the all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder. Season lightly with a pinch of salt and pepper.

2. Using a fork, and whisking continuously, add the beer and the water to the flour mixture until you have a thick, smooth batter. Place the batter in the fridge as 30 minutes to an hour.

3. Cut the potatoes into 1-centimeter slices, then slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold running water.

4. Place the washed chips into a pan of cold water, bring to boil and simmer for 3 to 4 minutes.

5. Drain and dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.

6. Lay the fish fillets on a sheet of kitchen paper Season a little sea salt.

7. Heat the oil to 250 F (121 C) in a deep-fat fryer. Blanch the chips a few handfuls in the fat for a couple of minutes. Do not brown them. Once the chips are slightly cooked remove them from the fat. Keep to one side.

8. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

Dip into the batter:

1. Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, turn to golden, turning the fillets from time to time with a large slotted spoon..

2. Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper.

3. Heat the oil to  400 F(200 C) then cook the chips until golden and crisp about 5 minutes.

4. Serve with the hot fish accompanied by your favorite condiment. The debate always rages over what to serve.

Credit :

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Ingredients of Fish and Chips