Recipe

English Fish N Chips Recipe

Add Step-by-Step Photos	Edmund / All my dishes 1 year, 5 months ago This is a English Pub Classic! Fish n' Chips. With a delicious beer batter and served with a little malt vinegar and tarter sauce, you won't be able to stop eating them. Prep:20m Cook:30m Servings:4	Edmund
	classic english fish fry cod

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Fans

marky90

waterlily

wynnebaer

pollymotzk

aimee

zena824

Ingredients

4 large potatoes

2 cups flour

1 tbsp baking powder

1 tsp salt

1/4 tsp paprika or chile powder

A dash of Old Bay Seasoning or garlic, onion powder, and lemon pepper

1 cold bottle of Newcastle Ale

1 1/2 pounds firm-fleshed whitefish (Alaskan cod)

4-6 cups of Vegetable Oil

2/4 cup Cornstarch, for dredging

Directions

Combine:

2 cups of flour

1 tbsp baking powder

1 tsp salt

1/4 tsp paprika or chile powder

Dash of Old Bay Seasoning or garlic, onion powder, lemon pepper

Mix thoroughly until all ingredients are combined.

While stirring slowly add the bottle of Newcastle until thoroughly mixed

Cover with a plastic wrap and store in the fridge for about 30 minutes.

Prep the Cod by cutting it into 1-ounce strips.

(I actually cut mine a little smaller in the picture, but that was a restriction due to the fish cuts I was working with, I usually make mine about the size of a candy bar. )

Heat the vegetable oil in a medium sauce pan.

(medium heat is fine, turn it down if it starts to smoke)

Potatoes:

(Optional Skins on the potatoes)

Cut the potatoes into wedges or square shaped fries

In 4 batches put the fries into the oil and pull them once you see them get a hint of brown

Once the 4th batch is done put the first batch back in and fry until crispy

Repeat until done

lightly shake seasoned salt over the hot fries.

Dredging and Frying:

Starting from the left and going to the right arrange on the counter the following

Fish, cornstarch, batter, heated oil, cooling rack over newspaper or paper towel

With your left hand pick up a piece of fish and turn it around in the cornstarch

Once it's coated pick it up and drop it into the batter

Now with your right hand coat the fish with the batter, making sure to move your fingers to coat the part where your fingers are.

with your right hand pick up the finger and drop it into the oil gently.

(the batter on your hand will protect your fingers)

Place about 3 to 4 pieces at a time in the oil and let them fry, turn them with a pair of chop sticks to brown all sides, and remove with either basket spoon or tongs, don't pierce them though

Repeat until finished.

Serve with Malt Vinegar and Tarter Sauce.

Optional: Buy a 2nd beer at the store and drink it with the meal

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Comments

aimee 1 year, 5 months ago said:
The crust on the fish was amazing, light, crispy, but still full-bodied. One of the best things he's made. =P

krumkake 1 year, 5 months ago said:
Edmund, I enjoyed this post tremendously - I learned several years ago (with an Asian stir-fry recipe) about coating the meat in cornstarch before battering and frying. I remember it seemed to keep the meat from absorbing much of the frying oil, and helped give the batter a wonderful crispiness. I don't deep fry much anymore (except when my husband goes up to the boundary waters and brings home that delicious walleye!), but next time I do, I will remember your recipe. Your fish and chips sound (and look) fantastic, and it's a meal I really enjoy - now I feel I will have success making it at home with your hints and methods. Thank you for sharing your techniques!
PS - and the "extra beer" is a must with this meal!!!

wynnebaer 1 year, 5 months ago said:
On the menu for this weekend....:)

zena824 1 year, 5 months ago said:
Sounds so good to me.....Awesome..

waterlily 1 year, 5 months ago said:
This sounds absolutely brilliant! Can't wait to try it!

22566 1 year, 5 months ago said:
Will try this on some fish we caught this year.Thank-you for the idea,and the great recipe.
Kind Regards

joyplaza 1 year, 5 months ago said:
Cooking this next weekend!

kigster 1 year, 1 month ago said:
Nice one!

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Alterations

kigster 1 year, 1 month ago said:
As an additional piece of info to this great recipe: after chopping the potatoes, it's a good idea to wash them off in a water bath for at least 5 minutes to remove any starch. Dry off before frying to avoid splattering oil. Starch can make the chips soggy. Cheers!

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