It can be difficult to find authentic and tasty fish and chips outside the UK so why not make your own with this simple recipe. This is a delicious staple on the UK food culture. No trip to the seaside was complete without fish and chips and of course a soft whip ice cream cone but I digress. Like or love fried food most people seem to enjoy traditional British fish and chips. They key to delicious fish and chips is good quality fresh fish and crispy batter. When you make your batter it should be runny, thick enough to coat the back of a wooden spoon. If the batter is too thick it can ruin the taste as it can take over the delicate taste of the fish. You want a thinner batter which will fry up crisp and golden and you can eat it all not have to push aside thicker pieces. The mistake most people make is the oil is not hot enough that guarantees soggy batter. Hand cut home made chips are to die for when made from scratch you must try them to see how different the texture and flavor is compared to shop bought or typical restaurant chips. Chips taste great doused in malt vinegar. No self-respecting Brit would eat their fish and chips without vinegar
If you are making 4 pieces of fish double the batter recipe
- 75g pain flour
- 25g of corn flour
- 1 teaspoon baking soda
- Pinch of turmeric
- 75ml of lager beer
- 75ml of sparking water
- 2 fresh cod fillets, preferably the thicker cut. You can use other white fish, but cod is by far the tastiest in this dish. I get my cod at Costco.
- Seasoned flour for coating the fish
- Oil for deep fat frying
- 1 ½ pounds of white potatoes.
- Peel the potatoes and cut the potato into 3 slices lengthwise less for a small potato more for a large one. Now cut the slices into strips as even as you can.
- Soak in salted water while you prepare the fish and get ready to fry. This will prevent the chips from discoloring.
Mix the flour, baking soda and a pinch of salt and the turmeric in a bowl. Make a well in the center and slowly add the liquid beat to a smooth batter. If it’s too thick add a little more water. Batter should coat the back of a wooden spoon. Leave to stand for approx. 30 minutes while you prepare the chips.
Par Boil the potatoes do not overcook they just need to be ever so slightly softened and translucent about 5 mins. Free Tip: This helps get the starch out of the potatoes and prevents them from burning. It is the starch that burns first if you find you constantly burn your fried or roasted potatoes try par boiling.
Strain and let the chips dry on kitchen paper. Heat your deep fat fryer at the hottest setting for the chips.
Dry the fish with a paper towel and dip in seasoned flour. Heat the oil in a deep pan. Use a chunk of bread to check if the oil is hot enough if it sizzles and goes brown quickly the oil is ready. Hint: Ensure the oil is hot or you will end up with soggy fish.
Add the chips to the deep fat fryer and fry until crisp and golden.
While the chips are cooking dip your fish in the batter and add to the oil in the pan. Fry until golden brown about 5 minutes. Drain the cooked fillets on kitchen paper. Keep warm until your chips are ready. Serve the fish and chips with a wedge of lemon, salt and malt vinegar. Try to have chips and fish ready at the same time for a super fresh taste.