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A portion of fish and chips is a great British tradition, especially at the seaside.
Most fish and chip shops in southern England serve cod as the main fish. Cod roe (fish eggs) is also available. In northern England it is more likely to be North Atlantic Haddock, caught by the fishermen of Scarborough, Whitby and Bridlington. Many traditional northern recipes also include the addition of a small amount of beer into the batter mix.
Ingredients for Fish and Chips
- 4 x 225g (1/2 lb) sustainable cod, haddock or pollock fillets
- 675g (1 1/2 lb) potatoes
- Vegetable oil or lard, for frying
- 200g (7 oz) plain flour
- 1 egg whisked
- 2 tbsp beer (optional)
- 150ml (1/4 pint) fresh milk
- Salt
- White pepper (ground)
How to Cook Fish and Chips
- To make the batter: mix together the flour, egg, milk, beer (optional) with a pinch of seasoning. Whisk until the batter is very smooth and lump free. Leave it to stand for at least one hour.
- Peel the potatoes and cut into strips about 1/2-inch (1cm) wide and 2-inch (5cm) long. Using a colander, rinse the chips in cold water, drain and dry well.
- Warm the oven (170°F).
- Heat the oil in a deep fat fryer or large chip pan to (180°C / 350°F).
- Fry the chips in small batches and when they just start to turn brown remove them with a slotted spoon (or use a wire frying basket if you have one). Drain the chips well and keep warm in the oven.
- Dust the fish with flour, then dip into the batter, drawing it backwards and forwards 2 to 3 times to coat the fish fully.
- Fry the fish one piece at a time, by lowering it gently into the hot fat - skin side down to prevent the fish from curling.
- After 5 minutes turn the fish over with a slotted turner, cooking for a further 3 minutes until the batter is crisp and golden. Remove and place onto kitchen paper to drain for a minute.
- Keep all items warm in the oven until ready to serve.
Serving Suggestions
 Fish and chips are often eaten as a takeaway meal, wrapped in white paper or newspaper.
When eaten in a restaurant the dish is usually served with cooked peas. The peas can either be fresh garden peas or mushy peas (dried marrowfat peas that have been soaked and boiled).
Salt and malt vinegar is the main condiment. The dish may also be served with a slice of fresh lemon, tomato sauce or tartar sauce.
Other recipes to try: English Breakfast | Sole | Recipe Index
Traditional Recipe
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