British & Irish

Fish and Chips

Name: Fish and Chips
Total time: 45 min
Yield: 2 servings
Cuisine: British & Irish
Ingredients: 4 large Maris Piper potatoes (peeled and chipped); 4 thick white fish fillets (cod or haddock; 150g each); 200g self-raising flour; 250ml cold pale ale; 1 tsp salt; vegetable oil for deep frying

Golden beer-battered cod with thick, fluffy chips — Britain's greatest Friday tradition, best eaten from paper with malt vinegar.

45 minutes

Serves 2

Dinner

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Prepare the chips: Cut the peeled potatoes into thick batons (about 1.5cm thick). Rinse well in cold water, then pat completely dry with a clean tea towel.

2
Heat the oil: Fill a large, deep saucepan or deep fat fryer one-third full with vegetable oil. Heat to 130°C (265°F).
3
Blanch the chips: Carefully lower the chips into the hot oil and fry for 8-10 minutes until soft but not colored. Remove with a slotted spoon and drain on kitchen paper. Increase oil temperature to 180°C (350°F).
4
Make the batter: In a large bowl, whisk together the self-raising flour, salt, and cold ale until a smooth, thick batter forms. Do not overmix; a few lumps are fine.
5
Fry the fish: Lightly dust the fish fillets in extra flour, dip them completely into the batter, and carefully lower them into the 180°C oil. Fry for 6-8 minutes until the batter is deep golden and perfectly crisp.
6
Finish the chips: Return the blanched chips to the 180°C oil for 2-3 minutes until golden brown and crispy. Drain both fish and chips, season generously with salt and malt vinegar, and serve immediately.

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