Fish and chips
I once had memorable fish and chips in a cozy pub in Cornwall. The slate at the entrance read “Cod / Fresh” or something like that. The brief wording gave the impression, that this was their main dish and that I was in for a treat. If you have a lot of time to concentrate on just one dish, it must zen-like good, right? Luckily, that time I was not let down.
Since then making fish’n’chips at home has been a challenge I try not to face too often. I always feel a little too greasy after frying the beer-battered fish cutlets in my shallow frying pan, constantly in anticipation of a fire.
Unless I can’t get ahold of fine cod or haddock, I don’t bother, but this time I was obsessed with the idea of making fish and chips and I used frozen pollack. It was still rather tasty.
Fish and chips
- 4 pieces of fish filet, approx. 150g each
- 225g plain or self-raising flour
- 250g-300g beer
- Frying oil
- Lemon juice, salt, pepper
- 500g waxy potatoes
- Oil, butter, salt
- For the batter, whisk the flour into the beer to obtain a thick porridge. It should feel almost too thick. If it is too soft, it will not puff up. Add a pinch of baking powder for extra volume. I used plain flour and no addition leavening agent.
- For frying, heat the frying oil, season the fish with lemon juice, salt and pepper. Dunk the cutlets into the batter so they are covered evenly. Carefully release them into the hot oil. How many you can make at once depends on the size of your deep-fryer / frying pan.
- After 2-3 minutes, turn the fish over. A 150g piece will take approx. 10 minutes more.
- For the potatoes, cook them in their jackets. Cool, peel, cut into wedges. Saute them in a little oil until lightly browned. Remove from pan and let stand for 15 minutes. Discard the oil. Heat 1-2 tablespoons of butter in a pan and add the potatoes. Shallow-fry until browned. Drain, add salt and serve.