I can still remember the Saturday afternoon that My Aunt
Kate introduced me to this delicious dish for lunch. My Dad and I were to take her
shopping at the Commissary at Mitchell Field Air Force Base on Long Island, but
she said she wanted to make this dish so my dad detoured to Two Cousins Fish
Market in Freeport so she could get fresh filet of fish for the afternoon
cooking lesson meal. He fishmonger as she’s called the Fish market workers,
would pack the fish in plenty of Ice so it wouldn’t spoil while we were in the
Commissary. Then We’d go to the Commissary for quick shopping.
So let’s discover how to create the ultimate homemade
beer-battered fish and chips! Enjoy crispy, golden cod with fantastic
flavors—perfect for sharing with family and friends. We'll explore the origins
of this classic dish and guide you through crafting perfect fish alongside
traditional chips, just like at a local chippy in Great Britain.
What’s the history behind fish and chips?
The advent of fish and chip shops was fueled by successful
trawlers and the introduction of railways that transported fresh catch
inland. London welcomed its first shop
in 1860, serving hearty meals to the working class cooked in beef dripping.
This dish became so popular it remained untouched during WWII rationing! Today,
these shops are staples across Great Britain, often with expanded menus due to
rising fish prices.
What’s the secret behind fish and chip shop batter?
Aunt Kate used to say that getting the right mix is
essential! Each fish and chip shop in the UK has its own signature, but a
traditional batter typically features flour, salt, water, and pepper. She used a lager beer to make her batter pop,
but I don’t like beer so I used sparkling
water to will give mine that delightful crunch too!
What kind of fish is used in fish and chips?
While traditional chip shops often feature cod or haddock,
plaice and other options are on the rise. With cod prices climbing,
alternatives like halibut and tilapia are gaining traction.
For this dish, I chose frozen cod fillets, though fresh is
ideal if available at your local market/grocery store. It's a shame you can no
longer find those convenient blocks of frozen cod! My mother used to use a
portion of the block and then freeze the rest for another meal.
How do you get batter to stick to fish?
For the best grip of batter on your fish, begin with
flour. Gently dry the fish with a paper
towel, then roll it in seasoned flour until well-coated. Shake off any excess
before dipping into the batter for an even application. Avoiding flour might let that tasty batter
slip right off!
What potatoes do chip shops use?
In the UK they use one of three varieties of Potatoes, however,
in the United States I’d suggest you use either Russet or Yukon Gold Potatoes
for this recipe. By using starchy potatoes,
you can create a crispy exterior while remaining fluffy inside. Let’s dive into
making the Best Ever British Beer Battered Fish and Chips! Enjoy this classic seaside tradition at home
and savor every bite!
Other ingredients
Salt and Malt Vinegar for serving.
Equipment you will need
A saucepan large enough to fill ⅓ deep with oil, or a deep
fryer.
Kitchen paper
Baking tray
Newspaper and greaseproof paper cut into halves. Allow a double layer of
newspaper per portion.
Instructions
If you are using frozen fish, defrost it. Turn oven on
to 300F, Allow fish to defrost on kitchen paper
Heat up the oil in your fryer/pan until it reaches 180C /
350F.
Check over your fish for any bones. If you have a thick part
and thin part of the fish, cut the thin part off as we will cook this
separately to avoid overcooking. Pat dry with paper towel.
Mix your flour and salt and pepper well in a shallow
dish and cover the fish with the flour and shaking off any loose flour. Make
sure you shake off any excess flour before you dip the fish in batter
Make the batter. Add all the ingredients EXCEPT the beer or fizzy
water and give it a light whisk. Don't worry if there are lumps in the batter.
Peel and cut the potatoes into chip shapes, then rinse and
pat dry with a clean tea towel. Use your apple core cutter to make precise cuts.
You’ll thank me later. The potatoes need to be as dry as possible before frying
to get them crispy. Make sure the chips are as dry as possible so they will be
crispy in the fryer
Carefully place the chips into the fryer/pan and allow to
cook gently for approximately 8-10 minutes. They should turn soft and still
have a pale color. You can check if the chips are cooked by using a sharp knife
and feel if it's soft inside. Take them out of the pan and place on your baking
tray for now. We will refry them after the fish to give them a super crisp. If
you don’t have a thermometer, drop a bit of batter or end of a chip in and see
if it sizzles to the surface.
Add the fizzy beer or fizzy water to your batter and gently
mix it. It should have the consistency of pouring cream or yogurt. If it is too
thick, add a little of your fizzy liquid.
Increase your oil heat to 350F ready for the
fish. Place a few sheets of kitchen paper in your baking tray. We will use
this to place the fish once it's cooked.
Only cook 1 or 2 pieces of fish at a time, depends on the
size of your pan/fryer. Taking the end of a piece of fish, place it in the
batter and coat it well. Take it out of the batter and leave the excess to drip
off, say for about 5-7 seconds. Then gently place it in the hot oil and cook
for 8-10 minutes until it becomes crispy and golden brown. If the batter starts
going brown too quickly, turn the temperature down a little. Place on the paper
towels then keep warm in the oven, whilst you cook the other pieces of fish the
same way and add to the oven. Drain the fish on kitchen paper to remove excess
oil
When you're finished cooking the fish, scoop out any bits of
batter floating in the pan/fryer and discard.
Return the chips back to the fryer and cook for 3-4 minutes
until they are brown and crispy.
Drain off the excess oil (I use paper towels in a collendar),
and arrange, together with the fish on your newspaper & greaseproof paper
like they used to do in the UK.
Serve while still hot and crispy. Sprinkle some salt and
shake some vinegar on your fish and chips and eat out of the paper with your
fingers and ENJOY!
Below is the actual ingredients listing and instructions
once again.
British Beer Battered Fish and Chips
Yield: 4
Ingredients
The Fish
Cod, haddock, pollock, whiting, or catfish. Any 'meaty'
thick filleted white fish is good. For this recipe I have used frozen cod as
fresh fish is extremely expensive!
1 cup flour, seasoned with salt and pepper
Vegetable Oil for deep frying., calculate amount according
to the size of your pan
Allow approximately 5 oz of fish per person. Try and get
fish fillets about 2 cm or more in thickness
The Batter
1 cup All Purpose Flour
1 ½ Teaspoons baking powder
7 Tablespoons Milk
½ Tablespoon Olive oil
1 Tablespoon water
Pinch of salt
6 Tablespoons of fizzy lager or beer. You can use fizzy
water instead of beer., A light beer works best
The Chips
Roughly 2 medium sized potatoes per person, peeled and cut
into finger thickness (about 2 thick) chips or like me, you can use an apple
cutter which makes perfect slices
Other ingredients
Salt and Malt Vinegar for serving.
Instructions
If you are using frozen fish, defrost it. Turn oven on to
300F. Heat up the oil in your fryer/pan until it reaches 350F.
Check over your fish for any bones. If you have a thick part
and thin part of the fish, cut the thin part off as we will cook this
separately to avoid over cooking. (see shapes of fish in photo). Pat dry with
kitchen paper.
Mix your flour and salt and pepper well in a shallow dish
and cover the fish with the flour and shaking off any loose flour.
Make up the batter. Add all the ingredients EXCEPT the beer
/ fizzy water and give it a light whisk. Don't worry if there are lumps in the
batter. This is good!
Peel and cut the potatoes into chip shapes, then rinse and
pat dry with a clean tea towel.
The potatoes need to be as dry as possible before frying to
get them crispy.
Carefully place the chips into the fryer/pan and allow to
cook gently for approximately 8-10 minutes. They should turn soft and still
have a pale color. You can check if the chips are cooked by using a sharp knife
and feeling if it's soft inside.
Take them out of the pan and place on your baking tray for
now. We will refry them after the fish to give them a super crisp.
Add the fizzy beer or fizzy water to your batter and gently
mix it. It should have the consistency of a pouring cream or yoghurt. If it is
too thick, add a little of your fizzy liquid.
Increase your oil heat to 350F ready for the fish. Place a few sheets of
kitchen paper in your baking tray. We will use this to place the fish once it's
cooked.
We will cook 1 or 2 pieces of fish at a time, depends on the
size of your pan / fryer. Taking the end of a piece of fish, place it in the
batter and coat it well. Take it out of the batter and leave the excess to drip
off, say for about 5 seconds. Then gently place it in the hot oil and cook for
7 - 8 minutes until it becomes crispy and golden brown just like in the photos
below. If the batter starts going brown too quickly, turn the temperature down
a little.
Place on the kitchen paper then keep warm in the oven,
whilst you cook the other pieces of fish the same way and add to the oven.
When you've finished cooking the fish, scoop out any bits of
batter floating in the pan / fryer.
Return the chips back to the fryer and cook for 3 minutes
until they are brown and crispy. When done, drain off the excess oil (I use
kitchen paper), and arrange, together with the fish on your newspaper &
grease proof paper like in the photos below.
Serve while still hot and crispy. Sprinkle some salt and
shake some vinegar on your fish and chips and eat out of the paper with your
fingers and ENJOY!
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Phoenix University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
British
Fare, Potpourri of Frugality. Kilbride
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