Fish and Chips is not only a classic British staple but is also regarded as a national dish that everyone can’t help but EAT! And with time, the fish and chips has since been regarded as one delish worldwide culinary phenom.
For the batter
5 tablespoon all-purpose flour, sifted
2 tablespoon cornstarch
1 tablespoon baking powder
1/3 cup dark beer (Pilsen)
smoked paprika
garlic powder
salt
For the fish
fillet of fish (thick, white fish – preferably dory or cod), cleaned, pat dry
For the Chips
Potatoes, washed and peeled
Oil, for frying
1 – In a deep bowl, mix all the dry ingredients. Make sure to sift the ingredients well to avoid clumps. Season to taste. Set aside.
2 – Gently pour and whisk the beer until it turns into a thick, smooth batter. Others use sparkling soda for a bubblier effect on the batter.
3 – Set aside the batter. Place inside the fridge and let sit for 15 to 30 mins. Cover.
4 – Cut potatoes to desired thickness. Once done, in another bowl, place potatoes and rinse under running water to remove excess starch. Drain.
5 – Take the fish and pat dry. Make sure that the fish is clean – no bones. Gently season the fish.
6 – Coat the fish with flour. Shake to remove excess.
7 – Take the beer batter mixture from the fridge and gently dip the fish. *Dip the fish at the very moment you are about to fry.
8 – Heat pan with oil (make sure pan is suitable for deep fry and can accommodate the whole fish).
9 – Gently dip the coated fish onto the heated oil. Fry until golden brown. Do not burn. Flip to make sure all sides are cooked.
10 – Once fried, remove fish from oil and transfer to a plate with kitchen towel to remove oil. Transfer to a clean plate.
11 – In another pan with oil, fry the potatoes until golden. Remove and drain. Season with a bit of salt and pepper.
Serve fish and potatoes alongside your fave dip. (LSA)
