Fish and Chips Recipe

Fish and Chips have a rich history dating back to the 19th century. It is believed that the dish originated in the UK, with the first fish and chip shop opening in London in 1860. The combination of fried fish and crispy chips quickly gained popularity among the working class, and soon, fish and chip shops began to pop up all over the country.

The dish became even more popular during World War II when fish and chips were one of the few foods that were not rationed. People would line up outside fish and chip shops to get their hands on this comforting and affordable meal. Today, fish and chips remain a beloved dish in the UK and have spread to other parts of the world, becoming a symbol of British cuisine.

Serving Fish and Chips

Fish and Chips are traditionally served wrapped in newspaper, but you can also serve them on a plate lined with parchment paper or a wooden board.

Serve the crispy fish fillets and chips with a side of tartar sauce and malt vinegar for an authentic British touch. Squeeze a little lemon juice over the fish for a burst of freshness. You can also serve it with mushy peas or a side salad for a balanced meal.

Fish and Chips Recipe

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Lunch, Main Course

Cuisine British

Servings 4 People

Calories 688 kcal

Using only the freshest ingredients, we've carefully selected a sustainable fish that pairs beautifully with our homemade batter. Coupled with our secret chip seasoning, this recipe guarantees a delightful explosion of flavors with every mouthful.

Kitchen equipment list

• 1 frying pan
• 1 Mixing bowl

Ingredients

  

123

• ▢ Fresh fish fillets (such as cod or haddock)
• ▢ Potatoes
• ▢ All-purpose flour
• ▢ Baking powder
• ▢ Cold water
• ▢ Salt
• ▢ Black pepper
• ▢ Vegetable oil for frying
• ▢ Malt vinegar (optional)
• ▢ Tartar sauce (optional)

Instructions 

Preparing the Fish:

• Start by preparing the fish fillets. Rinse them under cold water and pat them dry with a paper towel. This will help remove any excess moisture and ensure that the batter sticks to the fish.
• In a shallow dish, combine the all-purpose flour, baking powder, salt, and black pepper. Mix well to combine the dry ingredients.
• Dip each fish fillet into the flour mixture, making sure to coat it evenly on both sides. Shake off any excess flour and set the coated fillets aside.

Preparing the Chips:

• Peel the potatoes and cut them into thick chips. You can leave the skin on if you prefer a more rustic look.
• Place the chips in a large bowl of cold water and let them soak for 30 minutes. This will help remove excess starch and make the chips crispier.
• After soaking, drain the chips and pat them dry with a clean kitchen towel or paper towel.
• Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully add the chips to the hot oil in small batches, frying them until they are golden brown and crispy. Remove the chips from the oil and drain them on a paper towel to remove any excess oil.

Batter Recipe for Fish:

• In a separate bowl, combine the all-purpose flour, baking powder, salt, and cold water. Whisk the mixture until you have a smooth batter. The consistency should be thick enough to coat the fish fillets but not too thick that it becomes clumpy.
• Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
• Dip each flour-coated fish fillet into the batter, making sure it is fully coated. Allow any excess batter to drip off before carefully placing the fillet into the hot oil.
• Fry the fish fillets for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon or tongs to carefully flip the fillets halfway through cooking.
• Once cooked, remove the fish fillets from the oil and place them on a paper towel to drain any excess oil.

Frying the Fish and Chips:

• Now it's time to fry the chips. Increase the temperature of the vegetable oil to 190°C (375°F).
• Add the drained chips to the hot oil in small batches, frying them until they are golden and crispy. This should take about 5-7 minutes per batch.
• Once cooked, remove the chips from the oil and drain them on a paper towel to remove any excess oil. Season them with salt while they are still hot.

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Variations of Fish and Chips

While the classic Fish and Chips recipe is delicious on its own, there are several variations you can try to add a twist to this traditional dish:

• Beer-battered fish: Substitute some of the cold water in the batter recipe with beer for a lighter and fluffier batter.
• Sweet potato chips: Swap regular potatoes for sweet potatoes to add a hint of sweetness to your chips.
• Panko-crusted fish: Use panko breadcrumbs instead of the traditional batter for a crunchy coating on the fish fillets.
• Seasoned chips: Experiment with different seasonings for your chips, such as paprika, garlic powder, or rosemary, to add extra flavor.

Nutrition

Serving: 513 gCalories: 688 kcalCarbohydrates: 71 gProtein: 43 gFat: 26 gCholesterol: 148 mg

Keyword Chips, Fish

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Conclusion

Fish and Chips is a beloved dish that has stood the test of time. This simple yet satisfying meal brings together the crispy goodness of fried fish and chips, creating a flavor combination that is hard to resist. Whether you’re enjoying it by the seaside or in the comfort of your own home, Fish and Chips is sure to transport you to a world of British culinary tradition.

With our carefully crafted recipe and step-by-step instructions, you can recreate this classic dish with ease. So gather your ingredients, fire up the fryer, and get ready to indulge in the ultimate comfort food experience. Treat yourself to the taste of tradition and savor every crispy, flavorful bite of Fish and Chips.