Fish and chips is a classic British dish consisting of battered and fried white fish served with deep-fried potato chips (fries). A step-by-step guide to making British fish and chips:
Ingredients:
For the Fish:
- 4 fillets of white fish (such as cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold sparkling water
- Vegetable oil for frying
For the Chips:
- 4 large russet potatoes, peeled and cut into thick strips
- Vegetable oil for frying
- Salt to taste
Instructions:
1. Prepare the Chips:
1.1. Peel the potatoes and cut them into thick strips, about 1/2 inch wide.
1.2. Rinse the potato strips under cold running water to remove excess starch.
1.3. Pat the potato strips dry with a kitchen towel.
2. Parboil the Chips:
2.1. In a large pot, bring water to a boil.
2.2. Add the potato strips and parboil them for about 4-5 minutes, just until they start to soften but are not fully cooked.
2.3. Drain the potatoes and let them cool completely on a paper towel-lined tray.
3. Prepare the Fish Batter:
3.1. In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
3.2. Gradually add the cold sparkling water while whisking until you have a smooth batter. It should be thick enough to coat the back of a spoon but not overly thick.
4. Heat the Oil for Frying:
4.1. Fill a large, deep saucepan with vegetable oil to a depth of about 2 inches.
4.2. Heat the oil to 350-375°F (180-190°C). Use a kitchen thermometer to monitor the temperature.
5. Fry the Chips:
5.1. Carefully add a handful of the parboiled potato strips to the hot oil.
5.2. Fry the chips for about 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil.
5.3. Place the fried chips on a paper towel-lined tray to drain any excess oil. Sprinkle with salt while they are still hot.
6. Prepare the Fish:
6.1. Pat the fish fillets dry with a paper towel.
6.2. Season the fish fillets with salt and pepper.
7. Batter and Fry the Fish:
7.1. Dip each fish fillet into the batter, allowing any excess batter to drip off.
7.2. Carefully place the battered fish fillets into the hot oil.
7.3. Fry the fish for about 4-6 minutes per side or until they are golden brown and the fish is cooked through. The exact cooking time will depend on the thickness of the fillets.
7.4. Use a slotted spoon to remove the fried fish from the oil and place them on a paper towel-lined tray to drain.
8. Serve:
8.1. Serve the hot fish and chips together with traditional accompaniments such as malt vinegar, tartar sauce, and mushy peas.
Enjoy your homemade British fish and chips, a classic and beloved comfort food!