Fish and Chips
About the Dish:
Fish and chips is a classic dish originating from England. It consists of deep-fried battered fish and crispy potato chips. The fish used in this dish is typically cod or haddock, while the chips are commonly made from thickly cut potatoes. The fish is coated in a light and crispy batter, which provides a crunchy texture to contrast the soft and flaky fish inside. The chips are fried until golden brown and crisp on the outside, while remaining fluffy on the inside. This dish is often served with tartar sauce or malt vinegar, adding a tangy and savory flavor to complement the fish and chips. Fish and chips is a beloved comfort food enjoyed by people around the world.
|2 lbs cod fillets||2 lbs|
|2 cups all-purpose flour||2 cups|
|1 cup cornstarch||1 cup|
|1 teaspoon baking powder||1 teaspoon|
|1 teaspoon salt||1 teaspoon|
|1/2 teaspoon black pepper||1/2 teaspoon|
|2 cups cold beer||2 cups|
|4 large potatoes||4 large|
|Vegetable oil for frying||as needed|
- Step 1: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the cold beer while whisking until the batter is smooth and well combined.
- Step 2: Cut the potatoes into thick chips and soak them in cold water for 30 minutes to remove excess starch. Drain well and pat dry with paper towels.
- Step 3: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Working in batches, carefully add the potatoes to the hot oil and fry until golden brown and crispy, about 5-7 minutes. Remove the chips from the oil and drain on paper towels.
- Step 4: Dip each cod fillet into the batter, coating it evenly. Carefully place the battered fish into the hot oil and fry for 3-4 minutes on each side, or until the fish is golden brown and cooked through. Remove the fish from the oil and drain on paper towels.
- Step 5: Serve the fish and chips hot with tartar sauce or malt vinegar for dipping. Enjoy!