ChefBookDinner · British
A Great British Fish & Chips
Perhaps the most quintessentially British dish of all. Nostalgic, wholesome, and delicious: Fish & Chips.
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- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Method
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Prepare the chips: Cut the potatoes into chip shapes (as shown around 00:18). Rinse them well.
Begin frying the chips once (Blanching phase, as shown around 03:52). Remove and drain.
Prepare the batter: Mix the flour, cornflour, baking powder, turmeric, and salt. Gradually whisk in the beer, followed by the sparkling water until a smooth, lump-free batter is formed (as shown around 02:20).
Prepare the fish: Cut the fish into portions. Mix the dredge ingredients (flour, salt, pepper) in a shallow dish.
Dredge the fish portions lightly in the flour mixture.
Dip the dredged fish into the batter, ensuring it is completely coated.
Fry the fish in hot oil until golden brown and cooked through (around 07:30). Drain on paper towels.
Finish the chips: Fry the blanched chips a second time in hot oil until golden and crispy (as shown around 06:18). Season generously with salt.
Plate up the fish and chips and serve immediately (around 08:40).
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