The Best Fish and chips Recipe

The Best Fish and chips Recipe

2022-08-11
5 Stars (1 Voters)
...
Fish and chips – probably the most known British dish around the globe and there is a reason for that. This fish and chips recipe makes crispy fish on the outside, flaky and tender on the inside. The chips in the recipe is classic but you also can make a rustic chips. Beer battered fish is the best way to fry fish. Serve it with a homemade tartar sauce and enjoy a perfect meal.
DIFFICULTY
Medium
YIELDS
4
PREP TIME
30 Minutes
WORK TIME
30 Minutes
RECIPE CUISINE
British
INGREDIENTS

    Forfish: White

    • White fish fillets (see recipe notes) 
    • 1 cup (125g) Flour (for the batter)
    • Flour (for coating)
    • 1 – 1¼ cups (240-300ml) Beer, cold
    • Salt
    • Black pepper
    • 2 teaspoons baking powder

    For the chips:

    • 4 large potatoes
    • Oil for frying
    • Salt and pepper for seasoning
    • Cold water

    For the sauce:

    • 1/2 cup (125g) Mayonnaise
    • 1 teaspoon Mustard
    • 2 tablespoons Red onion, finely chopped 
    • 2-3 tablespoons Dill pickles, chopped
    • 1 tablespoon Capers, chopped
    • 1 tablespoon Lemon juice
    • Salt & pepper to taste 
    • 1 tablespoon Parsley, chopped

    For serving:

    • Lemon, cut into wedges
DIRECTIONS

  1. Make the chips: Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick.
  2. Rinse potatoes under cold water, then place potatoes in a large bowl and cover with water. Let soak for 30 minutes. Pat dry with a clean kitchen towel.
  3. Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C). Gently add the potatoes to the oil, in batches, and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool.
  4. Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 7-8 minutes. Remove from oil, transfer to a paper towel to drain. Season with salt and pepper. Place the chips in warm oven (100C/200F) while making the fish.
  5. Meanwhile make the batter: in a large bowl mix flour, salt and baking powder. Gradually add beer, whisking constantly until smooth.
  6. Place the remaining flour in a large shallow dish. Season each fish fillet with salt and pepper, then coat each fish fillet in the flour and shake off any excess.
  7. Dip the fish into the batter, coating the entire fillet.
  8. Heat oil in a deep-fryer or large saucepan to 350F (180C). Fry the fish until golden and crisp, about 5 minutes.
  9. Make the tartar sauce: in a large bowl mix all sauce ingredients.

 Fish and Chips

Recipe Notes:

WHY DO YOU PUR BEER IN FISH AND CHIPS (BEER BATTER)?

Beer makes such a great base for batter because it simultaneously adds three ingredients—carbon dioxide, foaming agents and alcohol—each of which brings to bear different aspects of physics and chemistry to make the crust light and crisp.

Beer is saturated with CO2. Unlike most solids, like salt and sugar, which dissolve better in hot liquids than they do in cold, gases dissolve more readily at low temperatures. Put beer into a batter mix, and when the batter hits the hot oil, the solubility of the CO2 plummets, and bubbles froth up, expanding the batter mix and lending it a lacy, crisp texture. (source: )

In conclusion, beer make a crispy coating and keeps the fish juicy and tender.  Therefore, I would not recommend using something different. It is important to understand that there is no alcohol in the final product, as the alcohol evaporates as the fish frying. So, if are worried about the alcohol for any reason, you should not be worried.

WHAT CAN WE USE INSTEAD OF BEER?

If for some reason you still insist not using beer, I would recommend using non-alcoholic beer or sparkling water.

WHAT KIND OF FISH IS THE BEST FOR FISH AND CHIPS?

There are a big variety of white fish that you can use to make fish and chips with them. Here a list of fish you can use: cod, haddock, barramundi, snapper, flathead, pollock and more.

If you are not sure which fish to use: Because there is a wide variety of fish at different freshness levels and different prices, I suggest going to the closest fish store to your home and asking for fresh white fish that is available. My recommendation is to choose fish that is as fresh as possible and affordable in price as much as possible.

The most popular choices in the UK are probably cod and haddock.

fish and chips

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