Homemade fish and chips

Introduction:

Fish and chips is a classic British dish, loved for its crispy battered fish and golden fries. The secret to the perfect fish and chips lies in achieving a light, crunchy batter for the fish and frying the chips until they are crispy on the outside and fluffy on the inside. Served with malt vinegar or tartar sauce, this dish is a crowd-pleaser, especially when made at home with fresh ingredients.

Ingredients:

For the Fish Batter:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cups light beer (chilled)
• Extra flour for dredging (chilled)
• 1 1/2 pounds fresh cod, haddock, or halibut, cut into pieces and patted dry
• Oil for frying (or beef tallow for traditional flavor)

For the Chips:

• 4 large Russet potatoes (or other high starch potatoes), peeled and cut into thick slices
• Salt for sprinkling
• Oil for frying
• British malt vinegar (for serving)

Instructions:

1. Prepare the Chips:
   • Heat the oven to 200°F (93°C) to keep the chips warm while preparing the fish.
   • Heat oil in a deep fryer or large pot to 325°F (163°C).
   • Drain the sliced potatoes and blot them with paper towels to remove excess water.
   • Fry the potatoes in small batches for 2-3 minutes until they are softened but not browned.
   • Remove the chips from the oil and let them cool.
   • Increase the oil temperature to 375°F (190°C), then fry the potatoes again for 2-3 minutes until golden brown and crispy.
   • Sprinkle with salt and keep warm in the oven while you fry the fish.
2. Prepare the Fish Batter:
   • In a large flat bowl, whisk together flour, baking powder, and salt.
   • Pour in the chilled beer and whisk until smooth (use the batter immediately for best results).
   • Pat the fish dry with paper towels, then dredge the pieces in the extra flour to coat lightly.
3. Fry the Fish:
   • Dip the fish into the beer batter, ensuring all sides are coated. Let excess batter drip off gently.
   • Heat oil to 350-375°F (177-190°C) in a deep fryer or a skillet with at least 1 inch of oil.
   • Carefully lower the fish into the oil, frying for about 5-8 minutes, or until golden and crispy.
   • Use a slotted spoon to remove the fish from the oil and place it on paper towels to absorb any excess oil.
4. Serve:
   • Serve the fish immediately with the hot chips.
   • Add a sprinkling of British malt vinegar, and for a traditional touch, serve with mushy peas or tartar sauce.

Conclusion:

Homemade fish and chips bring the iconic British pub experience to your own kitchen. With its crispy batter and tender fish, alongside golden fries, it’s a dish that’s perfect for a family dinner or a treat for special occasions. Serve it with classic accompaniments like tartar sauce, malt vinegar, or mushy peas to complete the experience.

For more details, visit the full recipe

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