Ingredients with Measurements:
- 1 lb. cod fillets
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup beer
- 2 lbs. potatoes, peeled and cut into thick fries
- 1/4 cup olive oil
- Salt, to taste
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Lemon wedges, for serving
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon or spider
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Slowly pour in the beer, whisking until the batter is smooth.
3. Cut the cod fillets into 2-inch pieces. Dip each piece into the batter, letting any excess drip off, and carefully place them into the hot oil. Fry for 4-5 minutes or until golden brown and crispy. Use a slotted spoon or spider to remove the fish from the oil and place them on a baking sheet lined with parchment paper.
4. In a separate bowl, toss the potato fries with olive oil and salt. Spread them out on a baking sheet and bake in the oven at 425°F for 20-25 minutes or until golden brown and crispy.
5. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and black pepper to make the garlic aioli.
6. Serve the fish and chips hot with lemon wedges and garlic aioli on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Deep fryer or pot of oil: 375°F
- Oven: 425°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 620
- Fat: 35g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Cod fillets can be substituted with any firm white fish such as haddock or tilapia.
- Beer can be substituted with sparkling water or soda water.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add a pinch of cayenne pepper or paprika to the batter for a spicy kick.
- Use sweet potato fries instead of regular potato fries.
- Serve the fish and chips with tartar sauce or ketchup instead of garlic aioli.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy exterior.
- Pat the fish fillets dry with paper towels before dipping them in the batter to prevent the batter from sliding off.
- Soak the potato fries in cold water for 30 minutes before baking to remove excess starch and achieve a crispier texture.
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 on a baking sheet and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fish and chips on a wooden board or platter for a rustic look.
- Garnish with fresh parsley or chives for a pop of color.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Coleslaw
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the batter is too thick, add a splash of beer or sparkling water to thin it out.
- If the fish is not crispy, increase the temperature of the oil or fry for a few more minutes.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fish and chips is a traditional British dish that originated in the mid-19th century.
Flavor profiles:
- The fish is crispy and savory, while the garlic aioli adds a creamy and slightly tangy flavor. The potato fries are crispy and salty.
Serving suggestions:
- Serve the fish and chips on a bed of newspaper for a traditional British presentation.
- Add a side of malt vinegar for a classic flavor pairing.
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Region: British