Fish and Chips

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Dive into the quintessential British comfort food with this Fish and Chips recipe. Featuring crispy, golden-battered fish paired with fluffy, hand-cut chips, this dish brings a taste of the British seaside to your table. Perfect for a satisfying dinner or a weekend treat!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Resting Time: 0 minutes
Total Time: 45 minutes
Serving: 4 people

Ingredients:

  • 4 large fillets of cod or haddock
  • 4 large potatoes, peeled and cut into thick chips
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 cup cold beer or sparkling water
  • Vegetable oil for frying
  • Salt to taste
  • Lemon wedges and tartar sauce for serving

Method:

  1. Preheat your deep fryer or a large, deep pan of oil to 350°F (175°C).
  2. For the batter: Mix 1 cup of flour with baking powder and a pinch of salt. Gradually whisk in the cold beer or sparkling water until smooth.
  3. Dust the fish fillets lightly with flour, then dip into the batter, letting any excess drip off.
  4. Carefully lower the battered fish into the hot oil. Fry for about 6-8 minutes until golden and crispy. Remove and drain on paper towels.
  5. For the chips: Fry the cut potatoes in the oil until golden and crisp, about 10 minutes. Remove and drain on paper towels. Season with salt.
  6. Serve the fish and chips hot with lemon wedges and tartar sauce.

Notes:

  • Keep the beer or sparkling water cold for a lighter, crispier batter.
  • You can adjust the seasoning of the batter to your taste, adding herbs or spices.

Nutritional Information:

  • Calories: 761.79 kcal
  • Protein: 37.44 g
  • Fat: 39.06 g
  • Carbohydrates: 60.34 g

This calculation provides an approximate idea of the nutritional content for a single serving of Fish and Chips, assuming the recipe serves 4 people. This dish is a classic British comfort food known for its high-calorie content, primarily from the fried fish and chips. Keep in mind that these values can vary based on the exact ingredients and their quantities

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