Crispy Fish and ChipsRecipe
Crispy Fish and ChipsRecipe is a tea time recpe. Making traditional British fish and chips at home can be a bit of a daunting task, but with the right recipe and techniques, you can create a delicious and authentic meal that will transport you straight to the seaside.
- 1 1/2 lbs cod or haddock filets, cut into large chunks
- 2 cups all-purpose flour
- 1 tsp salt
- Vegetable oil, for frying
- 1 tsp sugar
- 1/2 tsp black pepper
- 2 tsp baking powder
- 1/2 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1 cup cold beer (lager or ale)
- 3-4 large potatoes, cut into chips (fries)
- First, make the batter for the fish by whisking together the flour, baking powder, salt, sugar, black pepper, thyme, paprika, and turmeric in a large mixing bowl. Slowly pour in the cold beer while whisking until you have a smooth batter with the consistency of heavy cream.
- Let the batter rest for at least 30 minutes to allow the gluten in the flour to develop and the bubbles to dissipate. This will result in a thicker and crispier batter when fried.
- While the batter is resting, prepare the potatoes for the chips. Cut them into thick chips (fries) and rinse them in cold water to remove any starch.
- In a large, deep pot or deep fryer, heat the oil to 375°F (190°C). If you do not have a thermometer, you can test the oil’s temperature by dropping a small piece of potato into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
- Fry the chips in small batches for about 3-5 minutes, or until they are light golden brown. Remove them from the oil with a slotted spoon and place them on a paper-towel lined plate to drain.
- While the chips are draining, dredge the fish chunks in the batter, making sure they are fully coated.
- Carefully drop the battered fish into the hot oil and fry for 3-5 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove the fish from the oil and place it on a paper-towel lined plate to drain.
- Once all the fish and chips have been fried, place them on a serving platter and serve immediately with tartar sauce, malt vinegar, and lemon wedges.
- For extra crispy fish and chips, you can double fry the chips and fish. After the first round of frying, let them cool for a few minutes and then fry them again for another 2-3 minutes before serving.
- Another way to achieve extra crispiness is to dry the potatoes and fish thoroughly before frying.
- If you prefer a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. And replace the beer with gluten-free beer or gluten-free alternative such as sparkling water or soda water
- For added flavor, you can also season the flour mixture with various herbs and spices such as cayenne pepper or Old Bay Seasoning.
- Fish and chips is one of the most beloved and iconic dishes of British cuisine. With a crispy and golden batter encasing tender and flaky fish, and served alongside hot and crispy chips (fries), it’s a meal that’s