English Fish N Chips Recipe

How to make it

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• 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