Fish and Chips

Come Rhyme with Me – how to make Fish and Chips

TAGS : Fish ‘n Chips Mark Slaughter fish and chips english dish british favorite uk favorite british classics cooking food batter chips fish

Main ingredient : Fish

Second ingredient : Potato

Course : Main course

Occasion : Every day

Dish :

Origin : United Kingdom

Difficulty : Easy

Recipe for : 4 persons

Preparation : 15 to 30 min

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Ingredients :

Fish and Chips, ingredients:

For the batter:
• 110g self-raising flour
• 200ml real ale, such as Fursty Ferret
• salt and freshly ground black pepper
For the fish and chips:
• 2kg potatoes, peeled and cut into wedges
• 2 tbsp oil
• plain flour for dusting
• oil for frying
• 4 fresh pollack fillets (cut into approx 150g portions
– ask your fishmonger), rinsed and patted dry
• malt vinegar, to serve
• lemon wedges, to serve

Execution :

Fish and Chips, execution:

1 To make the batter, beat together the self-raising flour and beer. Season and set aside for around 30 minutes.

2 Preheat the oven to 220°C/425°F/Gas 7. Blanch the potatoes in boiling water for 5 minutes. Drain, then toss in 2 tbsp oil and season. Spread out on a baking tray and bake for 40 minutes until golden and fully cooked, turning half way through the cooking time.

3 Meanwhile, sift plain flour onto a plate. Heat the oil in a large frying pan. It is ready when a bit of the batter mixture sizzles when it is dropped in.

4 Dust a fillet with the flour and dip in the batter, using a fork or tongs. Carefully place into the oil and fry for 8 minutes until cooked through. Drain well on the kitchen paper. Cook the remaining fish fillets, keeping the cooked
ones warm in the oven.

5 Serve the fish with the potato wedges, salt and vinegar, and lemon wedges.