Proper Fish ‘n Chips

1 12 2010


 I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod.  Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.

Proper Fish ‘n Chips

  • 1 Tbs malt vinegar,
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 bottle Guinness, cold
  • 1 ½  pounds cod cut into small strips
  • Cornstarch, for dredging

Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour.  Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.




3 responses

1 12 2010
Jen Fletcher

Traditionalists would say fry in lard for flavour… I prefer sunflower oil. Nice and deep so the fish bobs and doesn’t sit on the bottom; deep fat fryer is ideal and the heat just below smoking to make a nice bubbly crunch. Getting really traditional have it with mushy peas, which is somewhat like an old english version of hummus. You can make that with cooked fresh or dried peas and some butter, salt and pepper in a blender or with a potato masher. Should be dropping consistency.
Fish shops seem to compete to do unusual sides in the UK from deep fried saussage, battered pie, deep fried pizza and even chocolate bars. My favourite still has to be battered pineapple rings.

2 12 2010
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3 12 2010
E Stelling

I agree with you, your friends, and Rebecca- nothing like a good fish-n-chips hookup! Unfortunately the ones I have had in the past year were terrible, so making your own seems like the best idea!

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