Fish and Chips

Chips and fish are a British national dish that everyone can't cook but after cooking they should love them. You can buy them all over the country from fish and chips shops, as the world-famous shop Harry Ramsdens. Otherwise, you can make them at home.

Thick white fish must be used for this recipe; haddock or Pollock are preferable fishes for this recipe. The pieces of fish meat are dipped in a flour batter that includes both dark beer and sparkling water, and the carbonation ensures a light, crispy fried fish. The "chips" are simply freshly cut fried potatoes. 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. Serve with a pint and bring this pub home.

 

Ingredients

For the Fish:

 

·         Sea salt for better taste

·         1 nip of freshly ground black pepper,

·         1/3 cup dark beer, cold

·         1/3 cup sparkling water, cold

·         4 (7-ounce) fish fillets (thick, white fish)

·         1 teaspoon baking powder

 

 

For the Chips:

·         2 pounds of potatoes, peeled

·         1 quart or 1-liter vegetable oil for frying

 

Steps to Make It

The following steps are helpful in baking fish and chips:

·        Put 2 tablespoons of flour. In a large round bowl, mix the flour with the baking powder and cornstarch. Then mix it with tiny salt and pepper.

·        Using a fork to mix continuously, now add the beer and the clear water to the flour mixture and continue mixing until you have a thick, smooth paste. Place the paste in the fridge and remain it from 30 minutes to 1 hour.

·        Then cut the potatoes into ½-inch-thick slices. Place the chips into a colander and wash them under cold running water.

·        Place the washed chips into a bowl of cold water. Bring to a gentle boil and boil gently for 3 to 4 minutes.

·        Evacuate carefully through a colander, then dry it with paper towels. Covering with paper towels keep it in the fridge.

·        Meanwhile, lay the fish pieces on a paper towel and dry it. Mix lightly with a little sea salt.

·        Heat the oil in a deep-fat fryer or large, deep saucepan up to 350F. Now cook the chips in the oil for about 2 minutes. Keep in mind that don’t change their color. Once the chips are cooked, remove them from the oil and evacuate them carefully. Keep it to one side.

·        Place the 2 tablespoons of flour reserved from the paste mix into an empty bowl. Put the fish pieces in the flour and shake it.

·        Dip into the batter, coating the entire slice.

·        Now check that the oil temperature is still 350 F. Carefully lower each slice into the hot oil. Fry for at least 8 minutes, or until the batter is crunchy and golden, turning the slices from time to time with a big slotted spoon.

·        Once cooked, remove the slices from the hot oil and evacuate on paper towels. Sprinkle with salt for taste. Cover it with a greaseproof and keep it hot.

·        Heat the oil to 400 F, then cook the chips until crunchy and brown, or keep it for about 5 minutes. Remove from the oil and evacuate. Mix it with salt

     Serve it immediately to your member with the hot fish with your favorite sauce.