Fish and Chips
(English batter-fried fish with fried potato wedges)
Image by Salim Virji
- Flour -- 1 1/4 cups
- Salt -- 1 teaspoon
- Beer -- 1 1/4 cups
- Egg yolk -- 1
- Oil -- 1 tablespoon
- Baking potatoes, peeled, cut 1/2-inch thick slices and soaked in cold water -- 4
- Oil -- for deep frying
- Fish (any firm white fish), cut into serving size pieces -- 1 1/2 to 2 pounds
- Salt and pepper -- to taste
- Egg white, beaten until it forms stiff peaks -- 1
- Flour -- 1 cup
- Sift the 1 1/4 cups flour and 1 teaspoon salt together into a large bowl. Make a well in the center and add the beer, egg yolk and 1 tablespoon oil. Beat well with a whisk until smooth, and then set aside to rest for about 30 minutes.
- Preheat oven to 200°F and heat oil in a fryer or deep pot to 365-375°F. Drain the potatoes and pat dry. Add potatoes to the hot oil in batches, dropping in one at a time to keep them from sticking together. Fry until well browned, then drain and transfer to a paper towel-lined pan in the oven to keep them warm. Let the oil return to the proper temperature between batches.
- Season the fish fillets with salt and pepper. Gently fold the whipped egg whites into the prepared batter with a spatula. Place the 1 cup flour into a large bowl. Dip the fillets into the flour, coating them on all sides and shaking off the excess. Set aside on a plate or platter.
- Working in batches, dip the floured fish fillets into the batter and then gently drop into the hot oil. Fry until browned on all sides. Remove from the oil and hold in the preheated oven while you fry the remaining fillets.
- Serve the fish and chips on tabloid newspapers with malt vinegar, tartar sauce, a sprinkling of salt and a nice English ale.
Fish and Chips Variations
- Fish: Cod, haddock, sole and plaice are the fish most commonly used to make fish and chips, but any firm, white-fleshed fish will do.
- Batter: This beer batter is especially tasty, but you can use your own favorite batter recipe. Or try one of these 5 Basic Batters for Fish and Seafood.