Easy fish and chips, delicious!
Here’s a very easy and traditional recipe for Fish and Chips, a delicious quick lunch or a quick snack.
Fish and chips is a hot dish of English origin consisting of fried battered fish and hot chips. It is a common take-away food that can be found in many countries all over the world with minor adaptation.
Cod or haddock are commonly used in Britain but the largest variety of white fish may be used depending of the country you live in and the fish that can be found in your region.
Here I used cod as I like my fish and chips with a thick and flaky fish, I could have substituted it with hake.
I used beer for the batter as I find it makes for a lighter batter but beer can be replaced with water in the same quantities if you prefer.
For a change, I accompanied my fish with sweet potato chips, so delicious!
800 g (28.21 oz.) cod fillet, skinned and de-boned, cut in finger nuggets
salt and pepper to taste
1 1/2 cups (190 g) all-purpose flour
1 cup (250 ml) cold beer or water
3 tsp baking powder
Vegetable oil, for deep-frying
Sweet potato chips :
2 or 3 large sweet potatoes, peeled and cut in fries
Pre-heat your oven to 125°F (50°C)
Heat the vegetable oil into a deep-fryer or wok to 375ºF (190ºC)
Rub the cod nuggets with salt and pepper on both sides
Into a medium bowl, add the flour, baking powder and beer, whisk together. The batter should be thick enough to hold onto the fish
Using tongs, dip each nugget into the batter, let any excess batter drop off, add gently into the oil bath, do not overcrowd
Cook for about 4 minutes or until the batter is golden and crisp, turn the nuggets over after 2-3 minutes then remove to a plate layered with kitchen towelStore the fried fish into the oven to keep warm whilst frying the sweet potato chips
Fry the sweet potatoes in batches for about 7 minutes
Then fry them a second time until golden and crisp
Sprinkle with salt
Traditionally, fish and chips is served with ketchup
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