Fish and chips, a staple in the UK. And fast traveling as a new love for many more around the world. But you don’t have to take a trip to London to enjoy this delicious dish of fried comfort food. Just make it at home with this delicious recipe as guidelines to get you there!
It is something so simple and so delicious. A crispy, flakey, and hearty chunk of white fish deep fried until golden brown paired along side copper colored, crunchy on the outside and fluffy on the inside, pieces of twice fried potato. Along side it sits a tangy dipping sauce of mayonnaise, pickles, capers, lemon juice, and some herbs such as parsley, tarragon, or another nice fresh herb. I do love Thai basil in this.
Making the Fish and Chips
First start preheating the oil you will use for frying to 300°f. You may use a deep cast iron skillet or a deep fryer for this but make sure you have a thermometer to get to where you need. I prefer a Lodge if your on the hunt for a new cast iron skillet!
Next, cut the potatoes into finger width strips, about 2cm thick. Once finished, move them into a bowl of water and mix around. The water will become murky. Pour the water out and repeat the process 2 more times. After the final drain, rest the potatoes on a paper towel so they can get most of the water on them off. Water and hot oil do not play well.
Once the oil is heated, start dropping the chips into the oil in batches. Each batch should cook for 8 minutes before removing and placing on a wire rack on a baking tray. You may also just line a platter or plates with paper towels. Once the final batch is on the tray, place it into the fridge to cool.
Batter Time!
For the batter, pour the room temperature beer or water into a large bowl. Add the yeast and whisk until fully combined. Add salt and whisk some more. Then add the flour slowly while whisking until you end up with a smooth batter. Cover and set aside for 1 hour.
Preheat your oven to 170°f or your lowest setting. Preheat the oil to 375°f and allow to come up to heat. Remember to check the temperature using your thermometer. Remove the potatoes from the fridge. Once it is up to heat, add the potatoes in batches and cook for 4 minutes or until golden brown. Between each batch, make sure that the temperature gets back up to 375°f to ensure they properly cook. Let the chips rest in the oven until ready to serve.
Lower the temperature of your oil to 350°f.
The Fish
Now for the fish, add about a cup of flour with a pinch of salt and pepper to a bowl. Add the pieces of fish to the flour mixture. Remove each piece and shake off any excess flour and add them directly into the batter. Using tongs, grab each piece of fish and slowly drape them into the water until they are fully submerged. Drape them into the oil away from you so as not to splash yourself with hot oil. Do not over crowd your fry oil or it will drastically drop the temperature.
Cook each piece for 5 to 7 minutes or until golden brown and crispy. The shape and size of the fish will cause the cook times to vary. Once they are fully cooked, remove them and set on a wire rack or plate covered in paper towels to remove any excess oil.
Serving the Fish and Chips
Serve the fish and chips with a side of tartare sauce or your favorite condiment. Maybe add some pickled onions too for a more acidic flavor. Add a lemon wedge or malt vinegar over the top to complete the dish. Enjoy!
The Best Fish and Chips
Equipment
- 1 Deep cast iron pan deep fryer if you have one
- 1 Whisk
- 1 Tongs
Ingredients
- 3 large potatoes
- 4 8oz cod pieces
- flour, salt, and pepper to coat
For the batter
- 1 16oz Beer light flavor like Narragansett
- 1 tsp dry yeast
- 240 grams all purpose flour 2 cups
- 1 tsp salt
Instructions
- First start preheating the oil you will use for frying to 300°f. You may use a deep cast iron skillet or a deep fryer for this but make sure you have a thermometer to get to where you need.
- Next, cut the potatoes into finger width strips, about 2cm thick. Once finished, move them into a bowl of water and mix around. The water will become murky. Pour the water out and repeat the process 2 more times. After the final drain, rest the potatoes on a paper towel so they can get most of the water on them off. Water and hot oil do not play well.
- Once the oil is heated, start dropping the chips into the oil in batches. Each batch should cook for 8 minutes before removing and placing on a wire rack on a baking tray. You may also just line a platter or plates with paper towels. Once the final batch is on the tray, place it into the fridge to cool.
- For the batter, pour the room temperature beer or water into a large bowl. Add the yeast and whisk until fully combined. Add salt and whisk some more. Then add the flour slowly while whisking until you end up with a smooth batter. Cover and set aside for 1 hour.
- Preheat your oven to 170°f or your lowest setting. Preheat the oil to 375°f and allow to come up to heat. Remember to check the temperature using your thermometer. Remove the potatoes from the fridge. Once it is up to heat, add the potatoes in batches and cook for 4 minutes or until golden brown. Between each batch, make sure that the temperature gets back up to 375°f to ensure they properly cook. Let the chips rest in the oven until ready to serve.
- Lower the temperature of your oil to 350°f.
- Now for the fish, add about a cup of flour with a pinch of salt and pepper to a bowl. Add the pieces of fish to the flour mixture. Remove each piece and shake off any excess flour and add them directly into the batter. Using tongs, grab each piece of fish and slowly drape them into the water until they are fully submerged. Drape them into the oil away from you so as not to splash yourself with hot oil. Do not over crowd your fry oil or it will drastically drop the temperature.
- Cook each piece for 5 to 7 minutes or until golden brown and crispy. The shape and size of the fish will cause the cook times to vary. Once they are fully cooked, remove them and set on a wire rack or plate covered in paper towels to remove any excess oil.
- Serve the fish with the chips and a side of tartare sauce or your favorite condiment. Maybe add some pickled onions too for a more acidic flavor. Add a lemon wedge or malt vinegar over the top to complete the dish. Enjoy!