What’s more English than a meal of fish and chips? It’s classic pub fare that goes great with a pint of traditional English Ale, and can be found in many bars and restaurantsaround the world.
There are a few types of fish you can use for this dish. A flaky, white fish is typical with cod and haddock being the most common. Serve this English classic with a lemon wedge, malt vinegar, and tartar sauce for the fish. For a particularly authentic look, serve the meal wrapped in a newspaper. Keep reading below for this great recipe…
Fish and Chips
(makes 4 servings)
- 1 1/2 lbs cod fillets skin and bones removed cut 4″ long and 1″ wide
- 12oz beer (use a lager or an ale)
- 1 1/4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- a pinch of black pepper
- 1 teaspoon baking powder
- 2 quarts canola oil
- 4 russet potatoes sliced into even sticks.
- sea salt or kosher oil
- Whisk together the flour, salt, cayenne, paprika, black pepper, and garlic powder in a large mixing bowl.
- Transfer 3/4 cup of the mixture to a rimmed baking sheet. Add baking powder to the bowl and whisk to combine.
- In a heavy-bottomed dutch oven, heat the oil over medium-high heat to 375F (use a candy thermometer to check).
- Keep cut potatoes in ice water after cut, and let sit 5-10 minutes
- Meanwhile, dry the fish with paper towels and dredge each piece in the flour mixture on the baking sheet.
- Shake the extra flour off then placing the pieces on a wire rack. Add the beer to the flour mixture in the mixing bowl and whisk until the batter falls from the whisk in a thin, steady stream and leaves a faint trail across the surface.
- Use tongs to dip in piece of fish at a time into the batter and let the excess run off. Place the battered fish back onto the baking sheet with the flour mixture and coat both sides.
- Once the oil reaches 375F, increase the heat to high and add the battered fish to the oil with tongs. Fry, stirring occasionally until the fish is a nice, golden brown (about 7-8 minutes). Transfer the fish to paper towels to drain.
- Pat the potato sticks dry with a paper towel, then drop 1/4 of them into the oil. Let cook for 3 minutes, then remove and let drain on paper towel. Repeat until all fries are cooked, then top with kosher salt.
- Serve fish and chips together on a plate.
Recipe Adapted From Food Network