Fish and chips

Fish and chips is a classic British dish known for its crispy fried fish and golden-brown potato fries. Here’s a recipe with a description of the process:

Ingredients:

For the Fish:

• 4 pieces of white fish fillets (such as cod or haddock), about 6 ounces (170 grams) each
• 1 cup all-purpose flour, for dredging
• 1 teaspoon baking powder
• 1 cup cold sparkling water or beer
• Salt and pepper to taste
• Vegetable oil, for frying

For the Chips (Fries):

• 4 large russet potatoes, peeled and cut into thick strips
• Vegetable oil, for frying
• Salt to taste

For Serving:

• Malt vinegar
• Tartar sauce or lemon wedges (optional)

Instructions:

1. Start by preparing the fish and chips simultaneously.

For the Fish:

2. In a large, deep pot or deep fryer, heat enough vegetable oil to submerge the fish to 350°F (175°C).
3. While the oil is heating, prepare the fish batter. In a mixing bowl, combine the flour, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water or beer until you have a smooth batter. The batter should be thick enough to coat the back of a spoon but not too thick.
4. Dip each fish fillet into the batter, ensuring it’s fully coated. Let any excess batter drip off.
5. Carefully place the battered fish fillets into the hot oil. Fry for about 4-6 minutes on each side or until the fish is golden brown and cooked through. The cooking time will depend on the thickness of the fish. Use a slotted spoon to remove the fried fish and place it on a paper towel-lined plate to drain excess oil. Keep the fried fish warm in a low oven while you fry the chips.

For the Chips (Fries):

6. In a separate pot or deep fryer, heat vegetable oil to 325°F (160°C).
7. Add the potato strips to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 3-4 minutes per batch, or until the fries are slightly tender but not fully cooked. They should not be browned at this stage.
8. Remove the partially cooked fries with a slotted spoon and place them on a paper towel-lined plate to drain.
9. Increase the oil temperature to 375°F (190°C).
10. Return the partially cooked fries to the hot oil in batches and fry for an additional 2-3 minutes, or until they are crispy and golden brown.
11. Use a slotted spoon to remove the fries and place them on a paper towel-lined plate to drain. Season with salt while they are still hot.

To Serve:

12. Serve the hot and crispy fish and chips with malt vinegar drizzled over the top. You can also serve them with tartar sauce or lemon wedges if you like.

Fish and chips are best enjoyed immediately, while they are still hot and crispy. It’s a classic and delicious dish that’s perfect for a satisfying meal.