Classic Fish & Chips
Classic fish and chips are a British institution, and they are one of the national dishes that everyone can't help but love. You can buy them from one of the thousands of fish and chip shops all over the United Kingdom including the world-famous Harry Ramsdens or Aldeburgh Fish & Chips Shop in Aldeburgh, of course. However, due to the COD-19 Pandemic, travel is prohibited. If you are craving this dish, right now, you can definitely make it at home, since we all seem to have a little time on our hands, these days.
Use one pot to fry the chips, then the fish, then the chips again (for that crisp exterior and fluffy interior) to ensure both fish and chips are ready to eat at the same time.
SERVES 4
INGREDIENTS:
For the Chips:
2 large Russet potatoes, scrubbed and peeled
Vegetable oil, for frying
For the Fish:
Four 7-ounce cod fillets
4 tablespoons all-purposed flour, plus extra for dusting
2 ounces cornstarch
1 teaspoon baking soda
1/3 cup beer (dark beer or lager)
1/3 cup sparkling water
Juice of 1 lemon
Salt, to taste
Ground black pepper, to taste
For Serving:
Tartar sauce, lemon wedges, malt vinegar, and English peas (Recipe Follows)
DIRECTIONS:
To make the chips:
Line a baking sheet with paper towels and set aside.
Cut the potatoes into 2-inch thick slices, then cut these slices into 2 inch wide strips. Place the chips into a colander and rinse under cold running water. Allow the chips to drain and blot with towels.
Place the washed and dried chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes. Remove from the heat and drain t the chips using a colander.Then dry thoroughly with paper towels.
Keep in the fridge covered with clean paper towels until needed.
Heat the oil to 350 º F in a deep-fat fryer or large, deep saucepan or Dutch oven.
Fry the chips a few handfuls at a time in the fat for a 5 to 7 minutes, until they a pale golden color. Do not brown them. Using a slotted spoon, remove chips from the oil and drain onthe prepared baking sheet. Set aside.
To make the fish:
Preheat the oven to 175 º F.
Prepare a second baking sheet lined with paper towels and a rack placed on top of the towels.
Lay the fish fillets on a sheet of butcher paper and pat dry with paper towels. Season very lightly with a little salt and pepper, to taste. Set aside.
To make the batter, add the flour, cornstarch and baking soda to a large bowl. Whisk in the beer and the sparkling water to make a thick, smooth batter. Stir in lemon juice and a pinch of salt and a pinch of pepper. Cover with plastic wrap and place the batter in the refrigerator to rest for 30 minutes to an hour, or for 3 hours for the best results.
Using the same oil used to fry the chips, heat the oil to 350 º F . Lightly dust a piece of cod with flour and dip into the batter, allowing the excess to drip back into the bowl. Deep fry the fish in the hot oil for 5 minutes, until the batter is a deep golden brown and the fish is cooked through. Drain the fish on the prepared baking sheet with the rack. Repeat with the remaining fish. Place the fish in the oven to keep warm.
To finish the chips, raise the heat slightly to 400 º F. Return the chips to the pot and fry for 1-2 minutes until crisp. Drain on paper towels and sprinkle with salt.
Serve the fish and chips with a healthy spoonful of tartar sauce, malt vinegar and lemon wedges for squeezing all over for a and extra punch of flavor.
And for a traditional meal serve this dish with a side of English peas (Recipe Follows).
COOK’S NOTES:
When making this classic version, make sure to use either Cod, Pollock, or Haddock for the fish. For the best fish and chips, choose the freshest fish you can find. Frozen is also fine, but make sure it is thoroughly defrosted and dried with paper towel first.
Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter.
You can substitute limoncello liqueur for the lemon juice, if desired. It gives a totally different flavor profile to the fish.
The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King Edwards, Maris Piper, Romano, Desirée, Sante, Yukon Gold or Russet potatoes.
English Peas
Serves 4 to 6
Ingredients:
4 cups shelled fresh English peas
1 tablespoon unsalted butter
2 teaspoons finely chopped fresh chives, flat-leaf parsley or mint
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Directions:
Combine peas and 1/4 cup water in a medium saucepan. Cover and bring to a simmer over medium heat. Cook, stirring once or twice and lowering heat as needed to maintain a simmer, until peas are tender, 6 to 8 minutes. Drain peas, return to pan, and stir in butter, herbs, salt and pepper. Serve.
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