Ingredients with Measurements:
- 2 large potatoes, peeled and cut into thick chips
- 4 pieces of cod fillets
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 cup of cold water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. In a large mixing bowl, combine the flour, baking powder, salt, and pepper.
3. Gradually add the cold water to the flour mixture, whisking until smooth.
4. Dip each piece of cod fillet into the batter, making sure it is fully coated.
5. Carefully place the battered fish into the hot oil and fry for 6-8 minutes or until golden brown and crispy.
6. Remove the fish from the oil with a slotted spoon or tongs and place on a paper towel-lined plate to drain excess oil.
7. In the same oil, fry the potato chips for 5-7 minutes or until golden brown and crispy.
8. Remove the chips from the oil with a slotted spoon or tongs and place on a paper towel-lined plate to drain excess oil.
9. Serve the fish and chips hot with a side of tartar sauce or malt vinegar.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Carbohydrates per serving: 50g
Protein per serving: 30g
Substitutions for ingredients:
- Instead of cod, you can use haddock, pollock, or tilapia.
- You can use cornstarch instead of all-purpose flour for a gluten-free option.
- For a healthier option, you can bake the fish and chips in the oven instead of frying.
Variations:
- Add a pinch of cayenne pepper to the batter for a spicy kick.
- Use sweet potatoes instead of regular potatoes for a twist on the classic dish.
- Serve the fish and chips with a side of mushy peas or coleslaw.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish and chips to ensure they cook evenly and become crispy.
- Do not overcrowd the fryer or pot with too many pieces of fish or chips at once, as this can lower the oil temperature and result in soggy food.
- To keep the fish warm while frying the chips, place it in a preheated oven at 200°F.
Storage instructions:
- Leftover fish and chips can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fish and chips, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fish and chips on a newspaper-lined tray for a traditional English pub feel.
- Garnish with a sprinkle of chopped parsley or lemon wedges.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Mushy peas
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the fish or chips are not crispy enough, increase the oil temperature or fry for a few more minutes.
Food safety advice:
- Always use caution when working with hot oil to avoid burns.
- Make sure the fish is fully cooked before serving to avoid foodborne illness.
Food history:
- Fish and chips originated in England in the mid-19th century and quickly became a popular street food.
Flavor profiles:
- Crispy and savory fish with a light and fluffy batter, paired with salty and crispy potato chips.
Serving suggestions:
- Serve the fish and chips with a side of tartar sauce or malt vinegar for dipping.
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Region: British