Fish and Chips
Sign in to rate this recipe.
The Tale of Fish and Chips
Story updated
Fish frying was introduced to England by Sephardic Jewish immigrants as early as the 16th and 17th centuries, while fried potato chips developed separately; the two were combined into the now-iconic dish by the mid-19th century. Fish and chip shops spread rapidly through Britain's industrial cities, and the meal became a working-class staple and eventually a national symbol.
Ingredients
Scale:· 4 servings
- 4 cod or haddock fillets
- 1 1/2 cups flour, plus more for dredging
- 1 tsp baking powder
- 1 cup cold beer or sparkling water
- 4 large russet potatoes, cut into thick chips
- Oil for deep frying
- Malt vinegar and tartar sauce, for serving
- Salt to taste
Instructions
- 1Whisk flour, baking powder, and salt, then whisk in cold beer to make a smooth batter.
- 2Fry chips at 325°F until soft but not browned, then drain and rest.
- 3Increase oil temperature to 375°F and fry chips again until golden and crisp.
- 4Dredge fish fillets in flour, then dip into the batter, letting excess drip off.
- 5Fry battered fish in the hot oil 5-7 minutes until golden and cooked through.
- 6Drain fish and chips on paper towels and season with salt.
- 7Serve immediately with malt vinegar and tartar sauce.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.