Fish and Chips

Name: Fish and Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 fillets of white fish. Like cod or haddock, about 200 grams each; 2 cups of all-purpose wheat flour; 1 teaspoon of baking powder; 1 teaspoon of salt; 1/2 teaspoon of ground black pepper; 1 cup of cold beer; Olive oil for frying; 4 medium potatoes

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35 m

Calories: 240

Easy

2 people

Fish and Chips is an emblematic dish of British cuisine that has become an international classic. It is a simple but delicious dish that combines two basic ingredients: white fish and french fries.

The history of Fish and Chips dates back to the 19th century, when British fishermen began to sell fried fish in street stalls in coastal cities. Soon, this dish became a popular and affordable meal for the working classes in Britain, and today it can be found in restaurants and street stalls around the world.

To prepare Fish and Chips, it is important to choose a good fresh white fish and keep in mind some tips which you can read after the recipe. Don't miss making it so it turns out perfect!

Fish and Chips is a classic and delicious dish that can be enjoyed anywhere in the world. With the right ingredients and a good frying technique, you can prepare a homemade dish that will transport you to the British coasts at any time of the year.

Ingredients for Fish and Chips for 2 people

2 fillets of white fish. Like cod or haddock, about 200 grams each
2 cups of all-purpose wheat flour
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of ground black pepper
1 cup of cold beer
Olive oil for frying
4 medium potatoes

How to make the recipe Fish and Chips

Peel the potatoes and cut them into thick strips. Place them in a large bowl and cover them with cold water. Let them soak for 30 minutes to remove excess starch and get crispier potatoes.
Meanwhile, mix the flour, baking powder, salt, and pepper in a large bowl. add the cold beer and mix everything well until you get a smooth batter. If the batter is too thick, you can add a little more beer.
In a large pan, heat enough vegetable oil over medium-high heat to cover the fish fillets. While the oil is heating, take the potatoes out of the water and dry them with kitchen paper.
Once the oil is hot, dip the fish fillets in the beer batter and carefully place them in the pan. cook for 3-4 minutes on each side, or until they are golden and crispy. Take the fish fillets out of the pan and place them on kitchen paper to remove excess oil.
In the same pan, fry the potatoes for about 5-7 minutes, or until they are golden and crispy. Take them out of the pan and drain them on kitchen paper. Season to taste.
Serve the fish fillets and hot potatoes, accompanied by tartar sauce or ketchup if desired.

Notes and Tips

Choose a good fish: It is important to choose a fresh, high-quality white fish so that the dish has an excellent flavor and texture. Some popular options are cod, haddock, halibut, and sole.

Cut the potatoes into thick strips: Cutting the potatoes the same size into thick strips (about 1 cm wide) will help them cook evenly and achieve a crispy texture on the outside and soft on the inside.

Prepare the batter just before using it: Mix the ingredients for the batter just before dipping the fish. If the batter is left to rest for too long, the baking powder could lose its effect and the dish would not be as crispy.

Fry at the right temperature: It is important to keep the oil temperature around 356-374°F to achieve a crispy texture. If the oil is too hot, the fish and potatoes will burn on the outside and remain raw on the inside.

Drain the excess oil: After frying the fish and potatoes, it is important to drain the excess oil on kitchen paper to prevent the dish from being greasy.