What can be better than something that soothes the palette and brightens the day? Crispy, comforting and simply irresistible, a plate of well-done fish and chips is enough to put a smile on your face. Though it is a quintessentially British take-away food, this fish and chips recipe can be tried at home and can be a refreshing change from the age old “pakora making ritual” on rainy days.
- Thick cod/ haddock/ pomfret/ hake fillets
- 225 gm flour (Keep extra for dusting)
- 3 teaspoons baking powder
- 300 ml cold lager
- 4-5 medium sized floury potatoes, cut into thick sticks (They taste the best! But you may choose to cut them into thin sticks if you wish to.)
- 30 ml vinegar
- Sea salt, to sprinkle
- a few handfuls of peas
- A knob of butter
- Salt and freshly ground pepper, to taste
- 1 lemon
- Vegetable/ sunflower oil for deep frying
- Start by preparing the mushy peas by adding a knob of butter to a pan. When the butter melts, add peas to it and let them sweat slightly.
- Squeeze half a lemon on it and add salt and freshly ground pepper. Mash the peas, until, of course, they become mushy! Keep it warm while you prepare your fish and chips.
- For the fish, heat oil in a fryer till about 185-190 degrees.
- Season the fish fillets by sprinkling some salt and pepper on both sides.
- Whisk the flour, beer and baking powder together to make a thick batter (having consistency similar to double cream).
- Dust each fillet in the extra flour and dip it into the batter, coating it nice and even on both sides.
- Gently lower the fillets into the oil, one by one, and cook until the batter looks crispy and golden. It takes about 4-5 minutes for each fillet, depending upon how many you are able to put in your fryer at once.
- Now parboil the potato sticks in water so as to soften them a bit, while still retaining their shape. Fry the chips in the same oil until they form a crispy texture and golden brown colour. Remove excess oil by dabbing them with a paper towel.
- Plate the fish and chips, together with the mushy peas, sprinkle some sea salt and/or a dash of vinegar.
This article first appeared on Kulinary Kapers.
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