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Fish and Chips Recipe | How To Make Fish and Chips
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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.
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Ingredients:
For the fish:
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.
►Equipment I used in this recipe:
►More Recipes You Might Like:
►FOLLOW ME:
Ingredients:
For the fish:
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.
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