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Classic Fish and Chips
Created by: Howcan Team
Ingredients
- 4 large potatoes, peeled and cut into thick strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cold water
- 1 lb cod fillets, cut into 4 pieces
- Vegetable oil for frying
- Malt vinegar and tartar sauce for serving
Instructions
- Preheat the oven to 200°F to keep the cooked fish and chips warm while frying the remaining batches.
- In a large bowl, mix 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.
- Gradually whisk in 1 cup of cold water until the batter is smooth and free of lumps.
- Heat the vegetable oil in a deep fryer or large, deep pot to 375°F.
- Dip each piece of cod into the batter, allowing any excess to drip off, then carefully lower it into the hot oil. Fry 2 pieces at a time until golden brown and crispy, about 4-5 minutes. Remove the fish with a slotted spoon and place on a paper towel-lined plate to drain. Keep warm in the preheated oven while frying the remaining fish.
- Add the potato strips to the hot oil and fry in batches until golden and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Keep warm in the preheated oven while frying the remaining potatoes.
- Serve the crispy fish and chips with malt vinegar and tartar sauce. Enjoy!
Fish and chips originated in the UK in the 19th century and quickly became a beloved dish. The combination of crispy battered fish and chunky fries was popularized by street vendors and fish and chip shops. The dish spread across the world, with variations in different regions. In the UK, Harry Ramsden's in Yorkshire is famous for serving this classic dish. The key to perfect fish and chips lies in the quality of the fish, the batter, and the frying technique. While cod is the traditional choice, haddock and plaice are also popular. The batter should be light and crispy, and the chips should be thick and fluffy on the inside. For a twist, some chefs use beer in the batter for added flavor. Today, the best fish and chips can still be found in traditional British pubs and seaside towns, where the dish is served with mushy peas and tartar sauce for an authentic experience.
40 min
4
650 calories
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