By For Fish and Chips, coat white fish fillets in a beer batter and fry until golden and crispy. Serve with twice-fried, seasoned potato chips. Enjoy hot with tartar sauce or malt vinegar.
Preparation Of Fish and Chips:
Ingredients:
For the Fish:
- 4 white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold beer (or sparkling water)
- Extra flour for coating
- Oil for frying (vegetable or canola oil)
For the Chips:
- 4 large potatoes
- Salt to taste
- Oil for frying (vegetable or canola oil)
Instructions:
Preparing the Chips:
- Peel and Cut Potatoes: Peel the potatoes and cut them into thick strips.
- Soak and Dry: Soak the potato strips in cold water for at least 30 minutes. Drain and pat them dry with a kitchen towel.
- First Fry: Heat oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 3-4 minutes until they are pale and soft. Remove and drain on paper towels.
Preparing the Fish:
- Preheat Oil: Heat the oil in a deep fryer or large pot to 375°F (190°C).
- Make Batter: In a large bowl, mix 1 cup of flour, baking powder, salt, and pepper. Gradually whisk in the cold beer (or sparkling water) until the batter is smooth.
- Coat Fish: Pat the fish fillets dry with paper towels. Lightly coat each fillet in flour, shaking off any excess. Dip the fillets into the batter, ensuring they are fully covered.
Frying:
- Fry Fish: Carefully lower the battered fish into the hot oil. Fry in batches for about 4-5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Second Fry for Chips: Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2-3 minutes until golden and crispy. Drain on paper towels and season with salt.
Serve:
- Plate the crispy fish fillets alongside the golden chips. Serve hot with tartar sauce, malt vinegar, or lemon wedges.
