Fish and chips

• 10 minutes to prepare • 15 minutes to cook • Serves 4

10 MINUTES

 

No need to search for a restaurant that makes real British-style fish and chips. This British Fish and Chips recipe produces that perfectly crispy and flavorful result you’re craving.

What we know as fish and chips today originated in England but its origins go back further. The technique of battering and frying fish in oil is thought to have come from Sephardic Jewish immigrants, specifically those from Spain and Portugal where a popular dish known as pescado frito (flour-coated fish fried in oil) had been enjoyed at least a couple of centuries earlier. And as for the chips, the credit goes to Belgium.
Originally a dish of the working classes, fish and chips have remained a cultural icon in the UK for going on two centuries.

The secret to perfect fried fish batter is a question that has probably led to more than a few fist fights. Opinions run strong in this arena and everyone has their own. Some say the coating should be thin and light and shatter into crispy shards when you bite into it. Others argue the coating should be thick and puffy and the crispiness should be followed by a touch of chewiness. Some insist the batter should be dry while others are emphatic that if it isn’t seeping a bit of oil then it isn’t worth eating. Of course it all comes down to personal preference.

For the perfect fish and chips recipe, one important aspect to achieving the best texture is to use beer that’s very cold and to use the batter immediately. If you let it rest for a while like some recipes recommend the fried coating will be heavier and denser.

For the same reason, if possible chill the flour before using it to coat the fish.

Besides the key ingredients, another secret to achieving the perfect fried fish is the temperature of the oil. The key is making sure the oil is hot but not too hot. Let’s get started!

Here are ingredients for the 4-serving recipe:

700 g white fish fillets, cut into long strips
250 g flour 00, plus more for dredging fish
125 g cornstarch
15 g baking powder
250 ml cold light beer
seeds oil
salt and pepper

1. Add oil to a deep pan and heat oil to 180 degrees. The oil temperature is key to success: make sure the oil is at the right temperature using a thermometer to monitor it
2. Prepare fish: depending on the size and shape of your fillets, cut them into strips that are long and at least 3 cm wide. Lay the fish fillets on a paper towel and pat dry. Season them generously with sea salt and pepper and then dredge each fillet in a little bit of flour
3. In a large bowl, mix the flour, cornstarch, baking powder, salt and pepper. Whisk in the beer to the flour mixture and continue mixing until you have a slightly thick, smooth batter. If it’s too thick, add a little more beer
4. Check oil temperature to make sure it’s about 180 degrees. Dip prepared fillets into the batter and use a spoon if needed to help coat the entire fillet
5. Work in small batches so you don’t overcrowd the pans, carefully lower a few dipped fillets at a time into the hot oil. Fry for approximately 5-7 minutes, turning occasionally, until the batter is crisp and golden and the fish is perfectly cooked
6. Once cooked, remove the fillets from the hot oil and drain on paper towels. You can keep the cooked fish warm in a hot oven while you cook it all, if you want
7. Use the same pot of hot oil to make French fries (or make baked French fries). Serve with ketchup and mayo

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.