It's super crispy, soft, juicy and also quick to prepare! But what is the best way how to make Fish&Chips? It’s easier than you may think!
Which fish to choose?
You can use any type of fish you like, but it should be some white fish, for example haddcock, cod, sea bass etc. There are many fish you can pick, so don’t worry to be creative. Add cornstarch to your batter
The reason why is the fish so crispy it that there is beer or sparkling water in the batter but when you want to make it even even crispier, add some cornstarch.
What to serve it with
Everybody likes a bit different version but the main two components are always the same. But what about the sauce or peas? It is quite common to serve this meal with mashed peas but I know a lot of people who hate it, so if you don’t like it, you can skip that part and replace it with some Tartar sauce, which is not very traditional, but it tastes very good together with the fish and chips.
What is more traditional in the UK is to add some vinegar on top. I think you should try it, but I don’t like it a lot, so make your own opinion about it.
How to make the chips crispy
There are many ways how to make crispy chips at home. For example, one possibility is to cook the potatoes first and then fry them. It’s not a bad way how to make chips, but I prefer to fry them twice. During the first time the potatoes will get soft and dring the second one it will become crispy and golden-brown. And a bonus is that you don’t need any extra pot for boiling the potatoes!
Recipe:
Serves: 4
Time: 1 hour 20 minutes
For the Tartar sauce:
8 tablespoons / 200g mayonnaise
1/2 tablespoon white wine
1 teaspoon Worcester sauce
2 tablespoons chopped pickles
1 tablespoon chopped capers
1 tablespoon chopped parsley
1/2 tablespoon chopped dill
1 teaspoon sugar
salt, pepper
For the chips:
800g potatoes
oil for frying
salt
For the fish:
400g white fish fillets
1/2 cup / 60g all-purpose flour
salt
lemon juice
For the fish batter:
1 cup / 120g all-purpose flour
3/4 cup / 180ml beer
1 teaspoon salt
2 teaspoons cornstarch
1 teaspoon baking powder
For the mashed peas:
1 tablespoon butter
300g peas
salt, pepper
step 1
In a medium bowl combine all the ingredients for Tartare sauce and let it chill in the fridge.
step 2
Wash the potatoes and slice them into chips. Then place them into a large bowl filled with water and let them chill for 30 minutes until the starch comes out of the potatoes.
step 3
Cut the fish fillets in half, season with salt and lemon and dust them with flour. In a large bowl whisk together all the ingredients for the fish batter until smooth.
step 4
Use a towel to dry the potatoes and heat the oil in a large pan or pot. Then put the potatoes into the hot oil and fry them from 5 to 10 minutes until they are soft. Remove them from the pan and put them aside. Coat the fish fillets with your batter and fry them for about 10 minutes until golden-brown. When the fish is ready, put the potatoes back into the oil and fry them for 5 more minutes until golden-brown.
step 5
Heat the butter in a pan, add the peas and cook for 5 minutes. Season with salt and pepper and mash it a bit.
step 6
Serve the fish with the chips, mashed peas, tartare sauce and a lot of lemon juice. You can also add a bit of vinegar on the chips.
