Have I ever mentioned I just love British cuisine? Well, I do. We do. The rumours about bland and not-anything-special-about-that British food are really just rumours. Don’t believe it and try this tasty fish&chips.
Fish&Chips
Buy some fresh white fish fillets: cod, haddock, pollock, plaice, ray, rock salmon, tilapia, or halibut (I used this one but cod is also delicious). The batter is usually composed of plain flour, some water, and baking soda. You can also use beer or milk instead of water. Don’t forget to season not only the batter but also the fish.
British chips are not the same as French fries. They’re much thicker. I’d rather bake than fry them. It’s healthier and much more convenient way of making them at home.
You can’t also leave out mushy peas. I love it with a knob of butter and some fresh mint. Fish&chips are usually accompanied with vinegar (I just like mayo or tartar sauce more) and pickles (gherkins, onions, eggs).
Halibut fish
Deep-fried fish with chips were popular among the working class not only at North Sea seaside mostly in 19th century. Origin of this meal is actually in Spain and Portugal. Andalusian Jews make Pescado frito (fried fish) for the Shabbat. The fish is coated with flour and deep fried. It’s served with a lemon or some vinegar sauce.
Battering
- Chips
- 400 g potatoes
- 1 tbsp oil
Fish- 100 g plain flour
- ½ tsp fine salt
- ½ tsp English mustard powder
- ½ tsp ground pepper
- 2 tsp baking powder
- 150-200 ml beer (stout, bitter, or lager)
- 200-300 g white fish fillet
- salt and freshly ground pepper
- sunflower oil for frying
Accompaniments- mushy peas
- tartar sauce, mayo, or vinegar
- Preheat the over to 180 °C.
- Line a baking tray with some baking paper or a pad.
- Cut potatoes into thick chips, width of a finger is ideal. Sprinkle with an oil, coat well. Spread the chips on a baking tray.
- Bake for 35-40 mins.
- For a fish batter mix flour with salt, mustard powder, ground pepper, and baking powder. Gradually add beer and beat well.
- Preheat oil in a deep frying pan.
- Coat fish with a batter and cook for 4 mins or so until the batter is golden.
- Drain the fish on kitchen towels, serve with chips, mushy peas and sauce.
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