Fish and Chips - European Recipe
Jump to navigation
Jump to search
Fish and Chips
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
- Cutting — Cut potatoes into thick chips; soak in cold water 30 minutes. Pat dry.
- 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.
- Making — Make batter: whisk flour, baking powder, and salt; gradually whisk in cold beer until smooth. Rest 10 minutes.
- Raising — Raise oil temperature to 180°C (350°F).
- Frying — Fry blanched chips a second time until golden and crisp, about 4 minutes. Keep warm.
- Dusting — Dust fish fillets lightly in flour; dip in batter, letting excess drip off.
- Frying — Fry battered fish 4–5 minutes per side until deeply golden and cooked through.
- Draining — Drain on paper towels; serve with chips, malt vinegar, and mushy peas.