Crispy Fish and Chips: A British Classic
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Ingredients
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600 grams Cod fillets
(Fresh or frozen, thawed if frozen)
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200 grams All-purpose flour
(For batter and dusting)
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1 teaspoon Baking powder
(For crispy batter)
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250 ml Cold sparkling water
(Chilled for better batter texture)
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800 grams Potatoes
(For chips, use starchy potatoes)
Salt, to taste
Vegetable oil, for frying
Malt vinegar, to serve
Tartar sauce, to serve
Lemon wedges, for serving
(Fresh or frozen, thawed if frozen)
(For batter and dusting)
(For crispy batter)
(Chilled for better batter texture)
(For chips, use starchy potatoes)
Nutrition
- Servings: 4
- Serving Size: 1 plate (350g)
- Calories: 700 kcal
- Carbohydrates: 80 g
- Protein: 30 g
- Fat: 30 g
- Fiber: 5 g
- Sugar: 2 g
- Sodium: 800 mg
- Cholesterol: 70 mg
- Calcium: 50 mg
- Iron: 1.5 mg
Instructions
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1 - Prepare Potatoes:
Peel and cut potatoes into thick chips. Soak them in cold water for 30 minutes to remove excess starch.
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2 - Make Batter:
In a bowl, mix flour, baking powder, and a pinch of salt. Gradually whisk in the cold sparkling water until smooth.
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3 - Preheat Oil:
In a deep frying pan, heat the vegetable oil to 180°C (350°F).
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4 - Fry Chips:
Add the chips to the hot oil and fry for about 5-7 minutes until golden. Remove and drain on paper towels.
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5 - Dust and Fry Fish:
Dust cod fillets in flour, then dip into batter. Fry in the oil for 5-6 minutes until golden and cooked through. Drain on paper towels.
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6 - Serve:
Plate the fish and chips, serve with malt vinegar, tartar sauce, and lemon wedges.
Peel and cut potatoes into thick chips. Soak them in cold water for 30 minutes to remove excess starch.
In a bowl, mix flour, baking powder, and a pinch of salt. Gradually whisk in the cold sparkling water until smooth.
In a deep frying pan, heat the vegetable oil to 180°C (350°F).
Add the chips to the hot oil and fry for about 5-7 minutes until golden. Remove and drain on paper towels.
Dust cod fillets in flour, then dip into batter. Fry in the oil for 5-6 minutes until golden and cooked through. Drain on paper towels.
Plate the fish and chips, serve with malt vinegar, tartar sauce, and lemon wedges.
More About: Crispy Fish and Chips: A British Classic
Fish and Chips: A Culinary Delight
Fish and chips is a beloved British dish that has become a staple in many countries. Traditionally served with malt vinegar and tartar sauce, this dish combines crispy battered fish with golden fries. The origins of fish and chips date back to the 19th century when it was a popular meal among the working class in England.
The choice of fish can vary, but cod and haddock are the most commonly used. The batter is what makes this dish special; it should be light and crispy, achieved by using cold sparkling water. The preparation of chips is equally important. They should be thick and fluffy on the inside.
This dish is more than just food; it has cultural significance in Britain, often associated with seaside towns and long summer days. Enjoying fish and chips wrapped in paper at the beach is a cherished tradition.
For the best results, make sure your oil is hot enough before frying, and don’t overcrowd the pan to maintain the crispiness. You can also customize your meal with various condiments like mushy peas or curry sauce. The versatility and comfort of fish and chips make it a dish that resonates with people of all ages. Whether it’s a casual takeout or a dining experience, fish and chips will always hold a special place in culinary history.
