Authentic fish and chips, as one would find them at any street-side vendor in London, is a classic British recipe featuring twice-cooked, fluffy chips and crispy, beer-battered cod or haddock. A plate of fish and chips when made well is sheer comfort food for the gastronome. The weekend cook trying out global comfort snacks on a leisurely day can try their hands at making this crispy, fried snack bite.
Crispy on the outside, soft and flaky on the inside, fish fillets coated in an airy beer batter are a staple in British cuisine. What accompanies the fried fish strips to complete this crispy snack dish are deep-fried, perfectly golden potato chips. British fish and chips are among some of the most favoured street-style deep-fried bites rooted in sheer comfort.
The history of this English snack can be traced back centuries to the 1860s when it was first prepared as a dish that combined Jewish fried fish from Spanish and Portuguese cultures with Belgian fried potatoes. Eventually the dish was honed and refined to become the crisp snack we recognise today. There exist all over the United Kingdom several shops and pubs which specialise in making crisp, double-fried potato chips and crumbly, perfectly fried cod or haddock, bringing to patrons their favourite local snack. What makes the British-style of preparing fish and chips different from other culinary cultures is that this snack is tr
Read More1 Slice the potatoes using a good quality vegetable knife to make evenly-cut fries that will cook uniformly in hot oil.
2 Use a heavy-bottomed kadai to fry both the fish and the potatoes to prevent them from sticking to the bottom of the vessel.
3 A cast-iron kadai can also be used for deep frying. However, keep an eye on the temperature of the oil while using this kadai as it can heat-up quite quickly.
4 For those wishing to cut down on the use of oil in the snack, an alternative is to fry the potato chips in an air fryer which will make them crisp and light while cutting out excess oil.
5 Another option is to bake the potatoes in the oven, with an olive oil and herb drizzle. This will lend them a wedges-style effect.
Start by preparing the potatoes for the double-fry method. Soak the cut potatoes in water for 15 minutes. Pat dry completely.
Fry potatoes at medium heat for 4-5 minutes and remove. Increase the heat slightly and fry them again until crisp and golden.
Now, prepare the batter for the fish. Mix flour, baking powder and salt, followed by chilled beer. Make a smooth and thick batter and keep it cold.
Season the fish fillets with salt and pepper. Dust lightly with flour and dip into the batter. Coat them evenly and fry in hot oil for about 6 to 8 minutes until they turn crisp and golden.
Serve the fried fish and chips in a dish. Sprinkle some salt and arrange some lemon wedges on the side.
Double-frying the potatoes ensures that the chips remain fluffy on the inside while acquiring their essential crunch on the outside. That’s why this technique is commonly used for making authentic fish and chips.
One of the reasons for dipping fish fillets in cold batter is so it retains a light texture, which in turn ensures that the fried fish are airy and not greasy.
Serve warm, authentic British fish and chips with a side of tartar sauce and malt vinegar that adds brightness into the crispy snack.
Ensure the batter is cold, the oil is hot and avoid overcrowding the frying pan with too many potatoes or fish fillets to make crispy fish and chips.
Inconsistent temperature drops and fluctuating heat can turn the batter coating the fish quite soggy. That’s why monitoring oil temperature and keeping it consistent is essential for preparing crisp fried fish.
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