Fish and Chips
Fish and chips is a classic British dish that has been enjoyed for centuries. It consists of battered and deep-fried fish, usually cod or haddock, served with crispy fries (chips).
Ingredients
- 2 lbs cod fillets
- 1½ cups all-purpose flour for batter
- 1 cup all-purpose flour for dredging fish
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1 tsp turmeric
- 1 bottle non-alcoholic beer (12 oz)
- 5 large yukon potatoes
- salt to taste
- oil for frying
Instructions
- In a mixing bowl, combine flour, cornstarch, baking powder, and turmeric. Gradually whisk in the cold non-alcoholic beer until the batter is smooth. Set aside.
- Pat the cod fillets dry with paper towels to remove moisture, preventing soggy batter. Generously season both sides with salt.
- Cut peeled potatoes into your preferred shapes. Rinse them in a large bowl of water, drain, and pat dry with paper towels.
- Heat enough vegetable oil in a large pot or deep fryer over medium-high heat. Fry the chips in batches for about 10 minutes without browning. Remove and drain on paper towels. Rest for 10 minutes.
- Reheat the oil to 400°F and fry the chips again in batches until crispy and golden brown, about 5 minutes. Drain and season with salt.
- Coat each cod fillet with flour, then dip into the prepared batter, ensuring even coverage. Use tongs to carefully place them into the hot oil.
- Fry until golden brown on both sides, about 4-5 minutes depending on the thickness of the fillets.
- Once cooked and crispy, remove the fish from the oil and place on a paper towel-lined plate to absorb excess oil.
- Serve the fish with the crispy fries for a classic British meal. Add tartar sauce or malt vinegar on the side for extra flavor.
Video
Nutrition
Calories: 652kcalCarbohydrates: 101gProtein: 53gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 98mgSodium: 931mgPotassium: 1928mgFiber: 7gSugar: 2gVitamin A: 95IUVitamin C: 44mgCalcium: 192mgIron: 7mg
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