Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 cup beer (lager or ale)
- 1 large egg
- 4-5 large potatoes, peeled and cut into thick fries
- Vegetable oil, for frying
- Salt, for seasoning
Special equipment needed:
- Deep-fryer or large heavy-bottomed pot
- Wire rack
- Paper towels
Step-by-step instructions:
1. Preheat the deep-fryer or pot of oil to 375°F (190°C).
2. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, paprika, and cayenne pepper.
3. In a separate bowl, whisk together the beer and egg until smooth.
4. Gradually pour the beer mixture into the flour mixture, whisking constantly until a smooth batter forms.
5. Pat the fish fillets dry with paper towels and season with salt and pepper.
6. Dip each fish fillet into the batter, allowing any excess to drip off.
7. Carefully place the battered fish into the hot oil, working in batches if necessary to avoid overcrowding the fryer.
8. Fry the fish for 4-5 minutes, or until golden brown and crispy. Use a slotted spoon or tongs to remove the fish from the oil and transfer to a wire rack set over a baking sheet to drain excess oil.
9. While the fish is frying, blanch the potato fries in a pot of boiling salted water for 3-4 minutes, then drain and pat dry with paper towels.
10. Once the fish is finished frying, increase the oil temperature to 400°F (205°C) and fry the potato fries in batches until golden brown and crispy, about 3-4 minutes per batch.
11. Use a slotted spoon or tongs to remove the fries from the oil and transfer to a wire rack set over a baking sheet to drain excess oil.
12. Season the fries with salt while still hot.
13. Serve the fried fish and chips hot, with lemon wedges and tartar sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Preheat the deep-fryer or pot of oil to 375°F (190°C) for frying the fish, and 400°F (205°C) for frying the fries.
Serving size:
- This recipe serves 4-5 people.
Nutritional information:
- Calories: 570
- Fat: 22g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 1100mg
- Carbohydrates: 63g
- Fiber: 5g
- Sugar: 2g
- Protein: 29g
Substitutions for ingredients:
- You can use any white fish fillets you prefer, such as tilapia, halibut, or pollock.
- Instead of beer, you can use sparkling water or soda water for the batter.
- You can use any type of potato for the fries, such as russet, Yukon gold, or sweet potatoes.
Variations:
- For a gluten-free version, use a gluten-free all-purpose flour blend and gluten-free beer.
- For a healthier version, bake the fish and fries in the oven instead of frying them.
- Add some herbs or spices to the batter for extra flavor, such as chopped parsley, dill, or garlic powder.
- Serve the fish with different dipping sauces, such as aioli, remoulade, or ketchup.
Tips and tricks:
- Make sure the fish fillets are dry before dipping them in the batter to ensure a crispy coating.
- Do not overcrowd the fryer or pot with too many fish fillets or fries at once, as this will lower the oil temperature and result in soggy food.
- Use a wire rack to drain excess oil from the fried fish and fries, which will help them stay crispy.
- Season the fries with salt while still hot to ensure the seasoning sticks to the surface.
Storage instructions:
- Fried fish and chips are best served fresh and hot, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fish and fries, preheat the oven to 375°F (190°C) and place them on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the fried fish and chips on a large platter or individual plates, garnished with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh parsley or dill
Pairings:
- Beer or ale
- White wine
- Cider
Suggested side dishes:
- Coleslaw
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add more beer or water to thin it out.
- If the fish or fries are not crispy enough, increase the oil temperature or fry them for a few more minutes.
Food safety advice:
- Be careful when working with hot oil, and use a deep-fryer or pot with a lid to avoid splatters.
- Use a food thermometer to ensure the oil temperature is accurate and safe for frying.
Food history:
- Fish and chips is a classic British dish that originated in the 19th century as a cheap and filling meal for working-class people.
Flavor profiles:
- The fried fish and chips are crispy, salty, and savory, with a hint of spice from the cayenne pepper.
Serving suggestions:
- Serve the fried fish and chips with a side of tartar sauce, malt vinegar, or ketchup.
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Region: British