The classic British fish and chips is a dish that everyone can’t help but love. Fish and chips shops in England seem to be in every corner and you will come across these shops on any street, including the world-famous Harry Ramsden.
A national treasure in Britain, the fish and chips are battered and then shallow fried to golden perfection and served with a side of thick cut chips and peas. Condiments like malt vinegar is drizzled all over the fish and chips, along with tartar sauce and ketchup on the side.
Since we can’t travel around the world now, how about bringing a taste of England to your home with the classic fish and chips? To start, you need to use a thick white fish like cod, haddock or pollock. The fillets are then dipped in a batter made with flour and sparkling water. This method ensures a light, crispy fried fish. To make the chips, all you need is freshly cut potatoes.
- 4 cod or haddock fillets
- Salt to taste
- 170g all-purpose flour + 2 tablespoons
- 1 tsp baking powder
- 236ml cold sparkling water
- Oil for frying
- 680g russet potatoes, peeled and cut into 1-inch wedges
- Season the fish fillets with salt and pepper. Then coat it with 2 tablespoons of flour.
- Mix the flour, 1 teaspoon salt, ½ teaspoon black pepper and baking powder in a large bowl.
- Whisk the mixture with cold sparkling water slowly till there are no lumps. The consistency of the batter should be like pancake batter.
- Heat up a pan with oil and bring it to a temperature of 190OC.
- Coat each fish fillet with batter, and drain off the excess batter.
- Fry the fish for 4 – 5 minutes till both sides are golden brown.
- Drain and place on a wire rack.
- After frying the fish, add in the chips and fry, turning often so all sides are evenly browned. Serve the fish and chips hot.