Fish and Chips
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The Tale of Fish and Chips
Fried-fish shops trace to Sephardic Jewish immigrants who brought fish-frying traditions to England in the 17th century, while fried potato chips developed separately in northern England. The two combined into fish and chips by the 1860s, with several London and Lancashire shops credited as early pioneers.
Ingredients
Scale:· 4 servings
- 4 firm white fish fillets (cod or haddock)
- 1.5 cups all-purpose flour, divided
- 1 cup cold sparkling water or beer
- 1 tsp baking powder
- 1 tsp salt
- 4 large potatoes, cut into thick chips
- vegetable oil for frying, malt vinegar and tartar sauce to serve
Instructions
- 1Cut the potatoes into thick chips and rinse in cold water to remove excess starch, then pat dry.
- 2Heat oil to 130C (265F) and blanch fry the chips until soft but not colored, about 5-6 minutes; drain and set aside.
- 3Increase oil temperature to 190C (375F).
- 4Whisk together 1 cup of flour, baking powder, salt and cold sparkling water or beer to form a light, cold batter.
- 5Dust the fish fillets in the remaining flour, then dip into the batter, coating fully.
- 6Fry the battered fish in the hot oil until golden and crisp, about 6-8 minutes, then drain on paper towels.
- 7Return the chips to the hot oil for a final fry until golden and crisp, about 2-3 minutes.
- 8Serve the fish and chips together hot with malt vinegar and tartar sauce.
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