Today, we're diving into my all-time favorite comfort food – the iconic British Fish and Chips. Growing up, this dish was a rare treat that always made our day special, and my love for it blossomed. While it's easy to grab this from a local shop, there's something undeniably satisfying about making it from scratch. Let's get started on this delicious journey, and I promise you'll pick up some fantastic frying techniques along the way.
Ingredients:
For the Fish:
- White-flesh fish (Snapper, Cod, Hoki, Barramundi, Harpuka or Blue-eye), with big flakes, 4 fillets
For the Beer Batter:
- 200 grams of Plain Flour (AP Flour)
- 100 grams of Tapioca Starch (or Potato Starch/Rice Flour)
- 1 Egg
- 1 can Lager or Light Beer (or cold sparkling water for a non-alcoholic version)
- A pinch of Sea Salt
For the Chips:
- Dutch Cream Potatoes (or King Edwards, Maris Pipers, Desiree Potatoes), for a flowery texture
For the Tartar Sauce:
- Shop-bought Mayonnaise (or homemade if preferred)
- 1 Shallot, diced
- 1 tablespoon Capers, chopped
- 2 Pickles, diced
- Zest of 1 Lemon
- A handful of fresh Parsley, chopped
- Sea salt and pepper, to taste
Equipment:
- Deep-fryer or Large, heavy-bottomed pot for frying
- Kitchen scale
- Whisk
- Mixing bowls
- Knife for chopping
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
Servings: 4
Instructions:
1. Start with the batter by zeroing your scales and combining 200 grams of plain flour and 100 grams of tapioca starch in a bowl. Give them a good whisk along with a teaspoon of sea salt.
2. Make a well in the center, crack the egg in, and pour the beer slowly, starting from the center and working your way out, to prevent clumps. You will likely use the entire can of beer to achieve a consistency that's not too thick but runs off the whisk easily. Set this aside and let it rest.
3. For the tartar sauce, mix the diced shallot, capers, pickles, lemon zest, and chopped parsley into the mayonnaise. Season with sea salt and pepper to taste.
4. Peel the potatoes and cut them into thick chips. Blanch in a pot of salted boiling water until they're just starting to soften but still retain their shape. Drain well and let cool.
5. Once the potatoes have cooled, fry them at 130°C (265°F) for about 5 minutes or until they are soft but have no color.
6. Increase the oil temperature to 180°C (355°F). Dip the fish fillets into the rested batter, ensuring they’re well coated. Carefully place them one at a time into the hot oil, frying until the batter is a golden brown and the fish is cooked through.
7. As the fish is cooking, return the chips to the increased oil temperature and fry them until they are crispy and golden.
8. Drain the cooked fish and chips on paper towels; season them with a little more salt.
9. Serve the hot fish and chips with the tartar sauce and a wedge of lemon.
Tips:
- Temperature control is vital for the perfect fry. Use a thermometer to ensure your oil is at the right temperature during every stage of frying.
- Resting the batter allows the starches to relax for a better coating.
- Cold beer or sparkling water is key for a light, crispy batter.
Enjoy this fantastic dish with a refreshing beverage and imagine you're right there by the British seaside.
Recipe by Andy Cooks. Visit my channel for more delicious recipes: https://www.youtube.com/@andy_cooks.
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