REAL ENGLISH FISH AND CHIPS

REAL ENGLISH FISH AND CHIPS

"I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!"
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine English
Servings 4 people

Ingredients
  

  • 4 cod fish fillets or haddock fillets, cut into bite size strips
  • 1 ⅓ cups plain flour 6 oz
  • 1 tsp baking soda bicarbonate of soda
  • 8 oz bottle British beer
  • salt & pepper
  • extra flour
  • 3 lbs potatoes peeled and cut into thick fries
  • vegetable oil

Instructions
 

  • Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is (374℉) 190°C.
    vegetable oil
  • Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
    3 lbs potatoes
  • Fry chips for about 3 minutes until soft but NOT colored. Drain and shake well and set to one side.
  • Put some flour onto a plate. Dry the fish off and dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
    4 cod fish fillets, extra flour
  • Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Mix thoroughly again.
    1 ⅓ cups plain flour, 1 tsp baking soda, 8 oz bottle British beer, salt & pepper
  • Adjust deep fat fryer to fish frying temperature of (320℉) 160°C.
  • Take one fillet of fish at a time and holding it by the tail or thin end swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
  • Turn up the heat setting to (374℉) 190°C again and cook your chips until golden and crisp.
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