Fish and Chips

Fish and Chips is a hot dish of English origin consisting of fried battered fish and hot potato chips. It is a common take-away food and an early example of culinary fusion. Learn how to make beer battered fish and chips restaurant style in an easy to follow recipe.

Fish and Chips

Ingredients

• 900 g potatoes
• sunflower oil , for deep-frying
• 225 g white fish fillets , skin off, pin-boned, from sustainable sources
• 225 g plain flour , plus extra for dusting
• 285 ml cold beer
• 3 heaped teaspoons baking powder

Method

• Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
• Heat oil in a pot over medium heat. While oil is heating, drain potatoes and dry thoroughly with paper towels. 
• Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. 
• Transfer to fresh paper towels to drain. Fry remaining potatoes in 2 batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.
• Heat oil over medium heat. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
• Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. 
• Transfer to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
• Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
• Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. 
• Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. 
• Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. 
• Transfer to a paper-towel-lined baking sheet and keep warm in lower third of ovenoven.
Season fish and chips with salt.