fish and chips
Fish and chips
Prep Time
45 mins
Cook Time
30 mins
Rest Time
2 hrs
Total Time
1 hr 15 mins
 
Fish and chips, which consists in deep-fried beer-battered fish fillets served with French fries, is a popular dish from the United Kingdom, but also Australia and New Zealand.
Course: Main Course
Cuisine: English
Servings: 4 people
Author: Vera Abitbol
Ingredients
For the fish
  • 4 cod fillets (or haddock, hake, or pollock)
  • ½ cup flour
  • ½ cup cornstarch
  • 1 teaspoon baking soda
  • cup dark beer
  • cup sparkling water
  • Salt
  • Black pepper , freshly ground
  • Vegetable oil (for frying)
For the chips (French fries)
  • 2 lb potatoes (yellow flesh), peeled
  • 4 cups vegetable oil (or beef fat)
Instructions
  1. In a large bowl, mix all the flour, except two tablespoons, with cornstarch and baking soda. Season with salt and black pepper.
  2. Add the beer and sparkling water to the mixture and whisk to obtain a thick, smooth batter.
  3. Cover the bowl with plastic wrap and place the dough in the refrigerator for 2 hours.
  4. Cut the potatoes to form French fries about ½ inch thick.
  5. Place the French fries in a strainer and rinse with cold water.
  6. Soak them in a large bowl with cold water for 2 hours.
  7. Drain the potatoes carefully with a cloth.
  8. Wrap the potatoes in another cloth and put them in the refrigerator.
  9. Meanwhile, place each fish fillet on a paper towel and pat dry.
  10. Season the fish fillets very lightly with a little salt.
  11. In a deep fryer or a large pan, heat a large amount of oil (or beef fat) at 260 F.
  12. Fry the French fries (a few handfuls at a time) in the fat for a few minutes. Do not brown them. Once the French fries are lightly cooked, remove them from the fat and drain them. Set aside.
  13. Keep the fat for the second fry.
  14. Pour the reserved 2 tablespoons of flour in a hollow dish. Roll each fish fillet in the flour and shake to remove any excess.
  15. Heat a large amount of vegetable oil in a frying pan.
  16. Dip each fish fillet in the batter. Then carefully place each fillet in the hot oil. Fry for about 8 to 10 minutes or until crisp and golden, turning fillets occasionally.
  17. Using a large perforated spoon, remove the fish fillets from the hot oil, drain them on paper towels, cover them with parchment paper to keep them warm.
  18. Heat the reserved oil to 350 F, then fry the French fries again until they are golden and crisp, about 5 minutes.
  19. Serve immediately with the hot fish accompanied by one or more of the following condiments: malt vinegar, ketchup, mayonnaise, Worcester sauce, aioli, and/or tartar sauce and lemon.