British Fish Chips Meal (Print Version)
# Ingredients:
→ For the Chips
01 -
Four spuds, skinned and cut into thick strips
02 -
Enough cooking oil for deep frying
03 -
Salt as needed
→ For the Beer Battered Fish
04 -
Plain flour (½ cup)
05 -
Cornflour (½ cup)
06 -
Cold beer or fizzy water (1-1½ cups)
07 -
Salt (1 teaspoon)
08 -
Fresh white fish pieces with skin left on, bones removed (1 kg)
# Instructions:
01 -
Cook potato strips in salty water for 10 minutes till they're a bit soft. Empty the pot and let them dry on a rack for 10-30 minutes.
02 -
Drop potato pieces into hot oil until they turn golden and crunchy. Take them out and keep them warm in your oven.
03 -
Combine both flours with salt, then split the mix in two. Put half in a flat dish for dipping. Add beer to the other half and stir till it's lump-free.
04 -
Roll fish in the dry flour mix first, then dunk in the beer mixture. Drop into hot oil for 7-10 minutes till they're crispy and golden.
05 -
Put fried fish on paper towels to soak up extra oil. Serve while hot alongside your chips and some tartar sauce.
# Notes:
01 -
You can swap beer for bubbly water in your batter
02 -
Don't crowd the pan, just cook 1-2 fish pieces at once
03 -
Frying chips twice makes them super crunchy