Fish and Chips - European Recipe

Fish and Chips

🌍 European, England, United Kingdom Difficulty: ●●●○○

Joseph Malin opened what is often cited as the first fish-and-chip shop in London around 1860, combining Jewish fried fish traditions with the chip trade.

Ingredients

• 4 large fillets white fish (cod, haddock, or pollock), about 200 g each
• 200 g all-purpose flour (plus extra for dusting)
• 1 tsp baking powder
• 300 ml cold beer or sparkling water
• 1 tsp salt
• Vegetable oil for deep frying
• 1 kg large floury potatoes, peeled

Method

1. Cutting — Cut potatoes into thick chips; soak in cold water 30 minutes. Pat dry.
2. Heating — Heat oil to 130°C (265°F); blanch chips in batches for 4 minutes (they should be soft but not coloured). Drain and cool.
3. Making — Make batter: whisk flour, baking powder, and salt; gradually whisk in cold beer until smooth. Rest 10 minutes.
4. Raising — Raise oil temperature to 180°C (350°F).
5. Frying — Fry blanched chips a second time until golden and crisp, about 4 minutes. Keep warm.
6. Dusting — Dust fish fillets lightly in flour; dip in batter, letting excess drip off.
7. Frying — Fry battered fish 4–5 minutes per side until deeply golden and cooked through.
8. Draining — Drain on paper towels; serve with chips, malt vinegar, and mushy peas.

Tags: fillets white fish, all-purpose flour, baking powder, cold beer or sparkling water, vegetable oil for deep frying · Source: Observatory Recipe Research Kitchen