Proper Fish and Chips

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to recreate the classic British dish at home? Look no further than this proper fish and chips recipe! This recipe, with a recipe ID of 47183, will guide you through the process of achieving crispy golden fish fillets and perfectly cooked chips. Whether you're longing for a taste of the seaside or simply craving a comforting meal, this recipe is sure to satisfy.

Keywords: fish and chips, British cuisine, crispy, golden, comfort food.

Proper fish and chips recipe details

Proper fish and chips recipe, recipe Rating: 4.6
Number of votes:107

This is a recipe I borrowed from a friend whose family owned a chain of chip shops on the Northside. The chips (french fries to the Yanks) are moist and thick, with a soft centre, while the fish is steamed inside a crispy lager-battered coating! Just add malt vinegar and Maldon’s Sea Salt, and you are sorted!
Ready in: 40 mins

Ingredients

Serves: 4

• For the Fish:
• Peanut oil for frying
• 2 cups all purpose flour
• 1 3/4 cups lager-style or pale-ale style beer
• 2 pounds large (organic) Pollock or haddock fillets, cut into 6-ounce pieces
• Sea Salt and White Pepper
• For the potatoes:
• Peanut Oil for frying
• 8 large red skinned potatoes, skinned and cut into chips (fries) about as thick as your index finger
• Sea Salt and Malt Vinegar

Preparation method

Prep: 10 mins | Cook: 30 mins

1. For the fish: Preheat deep fat fryer to 360 degrees F.
2. Whisk together 1 1/2 cups of flour and the beer until thouroughly mixed.
3. Dust the fish pieces in flour (shaking off excess), then dip in batter, covering completely.
4. Drop fish in oil being careful not to crowd the fryer. You may want to work in batches. Fry the fish until golden brown on both sides. drain thouroughly on a screen or paper towels, then salt and pepper to taste. If not preparing the chips at the same time, then keep warm in oven while preparing chips.
5. For the Chips: Preheat the fryer to 325 degrees F. Allow chips to sit in water with a small amount of acid (vinegar or lemon juice) while you prepare the fryer.
6. In batches to fit your fryer, drain the potatoes of water completely, then lower in the fat, shaking often. Cook for 10 minutes (Potatoes should be cooked through, and moist to the centre). Do until all the potatoes are done.
7. Let them drain as you heat the fat to 375 Degrees F.
8. Working in batches, return them to the fryer for 3-4 minutes, or until golden and crisp.
9. Allow to drain, then add Salt and Vinegar to taste.