Hello everybody,
Yes, I had to share the fish and chips recipe with you! This unmistakable recipe from English cuisine, the most popular street food in England. We often ate fish and chips when we went out to Bath and Sommerset, but since I learned that for a super light, crispy crust, we tended to use beer. To avoid being in doubt, I started making my fish and chips at home.
This time, I made my fish and chips recipe for two, for lunch while the children were at school, which allowed me to take the photos a little more comfortable … well not also at as comfortable as that, because my husband rushed me, he who likes his dishes to be always hot! so you imagine the scene! I was barely able to take 5 or 6 photos no more.
How to Make Fish and Chips:
- Start with the french fries (1st Fry): Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry. Heat 2 inches of oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible. Scoop out fries and lay them out on a cookie sheet.
- Second fry: Raise oil up to 375°F. Refry, this time in small batches 5-7 minutes each,so that the oil temperature stays around 350°-375°F. Sprinkle with salt and pepper to taste.
- Next make the cod: Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel. In a bowl combine ¾ cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter. Toss fish in remaining ½ cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through. While you are frying the rest of the fish keep the already done fish in a 200 degree oven to stay warm.
Do I Have to Use Beer?
No you can substitute sparkling water in place of the beer. Anything will carbonation creates a crisp airy batter.
Classic Fish and Chips
Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp!
Ingrédients
For the Fish:
- 7 tablespoons (55 grams) all-purpose flour, divided
- 7 tablespoons (55 grams) cornstarch
- 1 teaspoon baking powder
- pinch of Sea salt, to taste
- 1 pinch ground black pepper, to taste
- 1/3 cup dark beer, cold
- 1/3 cup sparkling water, cold
- 4 (7-ounce) fish fillets (thick, white fish)
For the Chips :
- 2 pounds potatoes, peeled and cuted with Potato Cutter
- 1 quart (1 liter) vegetable oil , or lard, for frying
Instructions
- Gather the ingredients.
- Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
- Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
- Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
- Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
- Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
- Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
- 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, coating the entire fillet.
- Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
- Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
- Serve immediately with the hot fish accompanied by your favorite condiment.
Notes
- When making this classic version, be sure to use the freshest cod, pollock, or haddock that you can find for the best results. Frozen fish is also fine, but make sure it is thoroughly defrosted and dried with paper towels first.
- Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter.
- Use a floury potato for the chips. The best varieties are King Edward, Maris Piper, Sante, russet and Yukon Gold.
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Tips:
- Pat the cod dry with a paper towel. This is especially important if you are working with thawed frozen fish. This will help the batter stick to the fish and keeps the batter light and crispy.
- Don’t over crowd the pan when frying the fish. This will cause the fish to stick together.
- Make sure to use a thermometer when frying the fish and the french fries to ensure the oil is the perfect temperature.