Thank you so much for the love on our Fakeaway posts so far – we hope it’s given you a bit of inspiration to make these strange times into an opportunity to spend more time in the kitchen and not get too sad about the closed doors at your favourite restaurants.
We couldn’t do this series without giving a classic fish and chip recipe a go. We’ve never fried our own fish and made chips from scratch before, so the only thing we knew is that our kitchen would absolutely stink for a good while afterwards. It was windows open despite the chilly weather until dinner and beyond, but it was well worth it.
Classic British Fish and Chips
For the Fish
- 30 g plain flour
- 1 tsp baking powder
- 1/3 cup beer
- 2 fillets haddock
For the Chips
- 3 meduim potatoes
- 1 liter frying oil
- In a large roomy bowl mix the all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
- Cut the potatoes into 1-centimeter slices, then slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold running water.
- Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
- Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain. Keep to one side.
- Dip into batter. Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.
- Heat the oil to 400 F then cook the chips until golden and crisp about 5 minutes.
- Serve immediately with the hot fish accompanied by mushy peas.
Have you ever made your own fish and chips at home? What are your favourite chippys that are being so dearly missed during the pandemic? Let us know down below in the comments….