Classic British Fish and Chips

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Is there a meal more quintessentially British than Fish and Chips? As British as the double-decker buses, red telephone boxes, and Harry Potter, this classic combination of golden, crispy fish and chunky chips is served in every fish and chip shops, called the ''chippies''. In fact, it is so loved by the Brits that they celebrate National Fish and Chips Day on the first Friday of every June.

Beer battered Cod fried to golden perfection, that is tender on the inside and perfectly crisp outside. Pair with fresh fries, homemade tartar sauce, boiled peas and lemon wedges and you’ll think you’re in the best pub in England!
THE SECRET TO PERFECT FISH AND CHIPS

The secret to the best Fish and Chips is a good batter. Ice-cold beer is a key ingredient in the batter. Adding beer to the batter makes it super light and airy which gives the fish, its signature super crispy texture.
What type of beer is used to make the batter for this recipe?

Any pale-coloured beer works fine for Beer Battered Fish. Just avoid dark, strong flavoured beer. You can treat yourself to what’s left in the can!
If you’re worried about the alcohol in the recipe, don’t worry. You can barely taste it-the beer is only used to make the batter crispy. Moreover, the alcohol gets cooked off when the fish is fried in the oil.
You could use ice-cold soda water instead of beer for an alcohol-free version.
If you enjoy this recipe, you can give these recipes a try: What is the best Fish to use for this recipe?

A flakey, lean white fish like cod is the best to make great fish and chips. However, other white fishes like haddock, pollock, tilapia, catfish are also great choices.
HOW TO SERVE FISH AND CHIPS?

While traditionally, fish and chips are served alongside tartare sauce, malt vinegar and mushy peas, you could serve it with a fresh green salad or classic Coleslaw.


HOW TO REHEAT THE LEFTOVERS?

Fish and chips taste best when they are fresh. However you can reheat them in the oven to bring back that crispy texture and deliciousness.
Preheat the oven at 175 degrees Celsius, place the fish and chips on a baking tray in a single layer and reheat for 10-15 minutes or until they are heated through.


TIPS AND TRICKS

If you are worried about deep-frying, here are a few tips and tricks that will help you along the way.
  • MONITOR THE TEMPERATURE OF THE OIL: It’s super important for your oil to be at the right temperature when you add the battered fish. If the oil is too hot, the fish will not be cooked inside and will turn brown quickly. On the other hand, if the oil is too cold, you’ll end up with greasy, soggy pieces of fish.
  • DON'T OVERCROWD THE FRYING PAN: Do not overcrowd the frying pan by frying all the fish pieces at once. If you add too many pieces of fish at once, the temperature of the oil will drop rapidly and you’ll end up with soggy fish. Try frying the fish pieces in batches.

If you made this Classic British Fish & Chips, I would love to know how it turned out! Please let me know by leaving a comment below.



Classic British Fish and Chips Classic British Fish and Chips
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 4
Calories per serving: 833kcal




Ingredients:
    For the Fish
  • 600 g white fish like cod/haddock/tilapia
  • 1/2 cup rice flour, divided
  • 3/4 cup plain all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup very cold beer
  • Vegetable oil, for frying

    • For the Fries
  • 3 large Russet potatoes, cut into thick strips
  • Vegetable oil, for frying

    • For the Tartar Sauce
  • 1 cup mayonnaise
  • 1/3 cup dill pickle/pickled gherkins, drained and finely chopped
  • 1 small onion, finely chopped
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon Dijon Mustard
  • Salt, to taste
  • Black pepper, to taste

Instructions:
  1. For the Tartar Sauce, combine all the ingredients together in a bowl and mix until everything is well combined. Place this aside, until ready to serve.
  2. For the Fries, heat oil in a heavy-bottomed pot over medium-high heat. When the oil is hot, working in batches, add the potatoes and fry them for 10 minutes or until they are cooked and turn golden. Drain them well in a bowl layered with a paper towel.
  3. Pat the fish pieces dry using paper towels and cut them into larger fillets.
  4. Place 1/4 cup of rice flour in a shallow bowl.
  5. Heat vegetable oil in a heavy-bottomed pan over medium-high heat.
  6. Sprinkle the fish pieces with salt and black pepper, then coat them in the rice flour, shaking off the excess.
  7. Just before cooking, in another bowl, whisk together 1/4 cup rice flour, all-purpose flour, baking powder and the salt. Then, add in the cold beer and whisk just until everything is well combined, but do not overmix. You can use cold soda water if you do not want to use beer.
  8. Dip each fish piece into the flour mixture allowing the excess to drip off.
  9. When the oil is hot enough, fry the fish pieces, in batches, for 2-3 minutes each side until they are cooked through and are golden in color. Repeat with all the fish pieces. Drain on paper towels.
  10. Serve the fish and fries straight way with the tartare sauce, lemon wedges and a side of peas, if desired.

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