Perfect Fish and Chips
If you ever visit a British coastal town, you should make it a point to try the fish and chips in a local restaurant. The fish is fresh-caught and so tasty when covered in pillowy batter and deep-fried. The golden thick-cut chips (fries, if you’re from the US) are crisp on the outside, and fluffy inside.
If you can’t get to a British chip shop, then the next best thing is to try and make your own! Cod fillets coated in a beer batter and deep-fried served up with thick-cut chips you also deep fry. It’s a real treat!
If you want to be a bit healthier, use oven chips instead of deep-frying chipped potatoes.
Instructions
Mix flour and salt in a bowl, then make a well in the center.
Beat milk with the egg until it’s well combined. Add egg mix to the center of the well and beat until the batter is aerated and bubbly. Set aside.
Mix flour and salt in a bowl, then make a well in the center.
Start heating oil to 375F. Run fingers across fish fillets to find and remove any pin bones.
Beat milk with the egg until it’s well combined. Add egg mix to the center of the well and beat until the batter is aerated and bubbly. Set aside.
When the oil is up to temperature, add beer to the batter and mix in.
Dip and coat fillets with batter and place into the hot oil.
Start heating oil to 375F. Run fingers across fish fillets to find and remove any pin bones.
Fry to a light golden brown, turning once. Remove and place on paper towels to drain excess oil.
To keep the fish hot, they can be placed in a 300F oven while the chips are frying. If you are using oven chips, time the cooking so that they are ready to come out when the fish is done.
For deep-fried chips: Peel around 5 medium potatoes that are good for chipping (Maris Piper, Idaho or Desiree are good). Slice them lengthwise into ½ square strips. Rinse in cold water and pat dry with a paper towel (don’t put wet chips into hot fat – it will spit!)
When the oil is up to temperature, add beer to the batter and mix in.
Put in oil heated to 375F a handful at a time and fry until golden brown.
Put the fish and chips on a plate, sprinkle with malt vinegar and some salt. Serve with a lemon wedge and some tartare sauce or ketchup.
Notes
You need to use flat beer for this recipe. If you want to flatten beer quickly, add a little salt to a large jug or mixing bowl, and pour in the beer. Whisk hard for a couple of minutes to remove the fizziness, and leave to sit for five minutes.
