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 cold water
- 4 large potatoes, peeled and cut into thick fries
- 2 cups vegetable oil
- 1/4 cup malt vinegar
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Slowly add the cold water to the flour mixture, whisking until a smooth batter forms.
4. Dip each cod fillet into the batter, making sure it is fully coated.
5. Carefully place the battered fish into the hot oil and fry for 5-7 minutes, or until golden brown and cooked through.
6. Remove the fish from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
7. In a separate pot or deep fryer, fry the potato fries until golden brown and crispy.
8. Remove the fries from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
9. Serve the fish and chips hot with a side of malt vinegar for dipping.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot of oil: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 650
- Fat: 35g
- Carbohydrates: 55g
- Protein: 25g
Substitutions for ingredients:
- Cod fillets can be substituted with any white fish, such as haddock or tilapia.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free option.
- Malt vinegar can be substituted with any type of vinegar or tartar sauce.
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 for a healthier option.
- Serve with a side of coleslaw or tartar sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish and fries to ensure they cook evenly and become crispy.
- Do not overcrowd the fryer or pot with too many pieces of fish or fries at once, as this will lower the oil temperature and result in soggy food.
- If the batter is too thick, add a little more water to thin it out.
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, place the fish and fries on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish and chips on a large platter with a side of malt vinegar and lemon wedges for garnish.
Garnishes:
- Lemon wedges
- Parsley
Pairings:
- Beer
- Lemonade
Suggested side dishes:
- Coleslaw
- Tartar sauce
- Salad
Troubleshooting advice:
- If the batter is too thin, add a little more flour to thicken it up.
- If the fish is not crispy enough, increase the cooking time by a few minutes.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use caution when working with hot oil to avoid burns.
Food history:
- Fish and chips is a traditional British dish that originated in the mid-19th century.
Flavor profiles:
- Crispy, savory, tangy
Serving suggestions:
- Serve the fish and chips on a large platter with a side of malt vinegar and lemon wedges for garnish.
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Region: British