Fish and Chips - Friday, Week 19
Fish and Chips is a British classic that needs no introduction. Deep-fried, crispy fish served with chunky chips is the perfect way to wrap up your English-inspired week.
Ingredients
- White fish fillets - 4 (about 200g each)
- Flour - 225g
- Baking powder - 1 tsp
- Salt - 1 tsp
- Cold water - 300ml
- Potatoes, peeled and cut into chips - 4 large
- Vegetable oil - for deep frying
Instructions
- Start by making the batter. Mix the flour, baking powder, and salt together in a large bowl. Gradually add the cold water, whisking constantly until you have a smooth batter.
- Heat the vegetable oil in a deep fryer or large, deep saucepan to 180C.
- Pat the fish dry, then dip into the batter to coat. Carefully lower into the hot oil.
- Fry for 5-6 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.
- Fry the chips in batches for 5-6 minutes, until golden and crisp. Drain on kitchen paper.
Serve the fish and chips with a side of mushy peas and a cold glass of Chardonnay.
That wraps up our English week. Stay tuned for next week's menu!
