This is an excellent recipe for fish and chips, and we are using haddock, a favorite in England, to make the dish. Ensure you are starting off with good quality haddock. Smaller filets work particularly well for fish and chips because you will have more texture with the batter. Ensure the fish has no scales when you buy it.
We are flavoring our flour-based batter with lager beer, ale, and a pinch of curry powder. This might sound strange if you usually use a simpler batter recipe, but it offers the right balance of crunch and a typical English fish batter flavor. If you cannot find lager beer or ale, you can use any kind of beer. Leave out the curry powder if you really do not like it, but add a little pinch and you will be surprised how good it makes the batter taste.
As for the chips, we recommend Idaho russet potatoes because they offer a great texture. Try to cut them into even-sized batons. We are twice-frying them, once in medium-hot oil and then again in hot oil. The reason for this is it makes the chips extra-crunchy. Have the oven on a low heat, so you can keep the chips warm while you cook the fish and then you can fry the fish one or two at a time, or even more depending on the size of your fryer. You will be able to see when the fish is cooked because the batter will be golden brown and crispy. Serve the finished dish with lemon wedges and consider tartar sauce, mayonnaise and/or ketchup on the side too.
- 4 haddock filets, 6 oz each
- 3½ oz seasoned all-purpose flour
- 7 oz all-purpose flour
- 5 fl oz ale
- 5 fl oz lager beer
- 1 teaspoon mild curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 Idaho russet potatoes
- 1½ quarts groundnut oil
- Pinch of salt
- Preheat the oven to 200 degrees F.
- Whisk together the batter ingredients until the mixture is smooth.
- Peel the potatoes and cut them into batons.
- Try to get the batons even-sized and do not make them too thin.
- Rinse them under cold water to get rid of any starch, then drain them well.
- Heat the oil in a deep-fryer to 275 degrees F.
- Fry the chips for 7 or 8 minutes or until they are soft, then drain them.
- Bring the oil back up to 350 degrees F.
- Put the chips back in the pan and cook until they are crispy.
- Drain and season with salt, then keep them in a warm oven while you make the fish.
- Set the deep-fryer to 350 degrees F.
- Toss the fish in the seasoned flour then shake off any excess.
- Dip it in the batter and let most of the batter drip off.
- The fish should only be lightly coated.
- Hold each filet halfway into the oil for half a minute before lowering it gently.
- The reason for this is dropping it straight in will make it sink to the bottom where it will stick.
- Cook the fish for 4½ minutes or until it is golden and crisp.
- Drain it on kitchen towels, then put it in the oven and repeat with the remaining fish.
- Serve the fish and chips immediately, with lemon wedges.
Few meals beat fish and chips in terms of comfort food satisfaction and flavor. This British delicacy boasts tasty battered fish filets along with crunchy chips. Serve lemon wedges to squeeze over the fish and maybe some tartar sauce too. Although fish and chips are a British takeout staple, served wrapped in a layer of greaseproof paper and then newspaper, and eaten with little plastic forks, they are just as easy to rustle up yourself at home. Just imagine how amazing your kitchen is going to smell with these in the fryer. You might even like to serve some malt vinegar with this meal to get that typical British flavor spot-on!
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