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    • Fish and Chips

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Fish and chips is a classic British dish enjoyed for generations. It is a simple yet delicious meal that can be served as a main course or a side dish. The dish consists of deep-fried fish fillets and chips (thick potato slices). The fish is usually battered with a mixture of flour, baking powder, salt, pepper, garlic powder, paprika, and cayenne pepper. The chips are fried in vegetable oil until golden and crispy. Fish and chips is a hearty and comforting meal that is easy to make and sure to please everyone.  
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    Ingredients

    • 2-3 pieces of fish fillets (cod, haddock, or other white fish)
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup beer or club soda
    • 2 cups vegetable oil
    • 4-6 potatoes, peeled and cut into 1/4-inch thick slices
    • Salt and pepper, to taste

    Method

    • Step-by-Step Method for Fish and Chips
    • Rinse fish fillets under cold water and pat them completely dry with paper towels
    • Peel potatoes and cut into 1/4-inch thick slices for chips
    • Place sliced potatoes in cold water to remove surface starch
    • Preheat vegetable oil in a deep fryer or large, heavy pot to 160°C (320°F)
    • Drain and thoroughly dry potato slices with a clean cloth or paper towels
    • Fry potatoes in batches for 3-4 minutes until soft but not colored, then remove and drain on paper towels
    • Increase oil temperature to 180°C (355°F)
    • In a large bowl, whisk together flour, baking powder, salt, pepper, garlic powder, paprika, and cayenne pepper
    • Slowly whisk in beer or club soda until batter is smooth and thick
    • Season fish fillets lightly with salt and pepper
    • Dredge each fillet in a little extra flour, shaking off excess
    • Dip each fillet into the batter, coating completely
    • Carefully place battered fillets into hot oil and fry for 5-7 minutes until golden, turning if needed
    • Remove fish and place on paper towels to drain excess oil
    • Return pre-cooked chips to the oil, fry for 2-3 minutes until crisp and golden
    • Drain chips on paper towels and season with salt and pepper
    • Plate fish and chips side by side on a serving plate
    • Garnish with a wedge of lemon and, if desired, a sprinkle of chopped parsley
    • Serve immediately with malt vinegar or tartar sauce on the side