This is a post dedicated to rainy days sitting in shabby looking cafes on the seafront. The smell of vinegar permeates the air and steam rises from mugs of tea; some may argue, but this is the ultimate in comfort food.
Answer me one question. How on earth am I supposed to lose some of the weight gained over Christmas when people keeping forcing me to eat food like this? I mean, it’s not like I can say no – it’s rude, and most of all it’s in my blood; I’m British therefore I eat fish and chips…
Fish and Chips Recipe – Ingredients
- 1kg Maris Piper or King Edward Potatoes
- 1 fillet of fish per person. Traditionally, select Haddock or Cod – but in this age of sustainability awareness choose an alternative such as Pollock.
For The Batter:
- 200g Self Raising Flour
- 275ml Beer
- Salt and Pepper to taste
English Fish and Chips Recipe – Method
For The Chips
- Prepare the potatoes by peeling, and cutting into chips approximately 1.5cm thick.
- Part boil the chips in salted water until slightly softened, this will take about 5 minutes.
- Heat enough oil in a deep pan (or deep fat fryer) to completely cover the chips, to approximately 190 degrees.
- Prepare the potatoes by peeling, and cutting into chips approximately 1.5cm square.
- Dry with a kitchen towel, and place in the hot oil until golden brown on the exterior. Dry again with kitchen towel before serving.
For The Fish
- Combine all dry ingredients in a mixing bowl.
- Add the milk and eggs, and whisk briskly until frothy.
- Heat enough oil in a deep pan (or deep fat fryer) to completely cover the fish, to approximately 190 degrees.
- Sprinkle the fish in flour (to dry the surface), and dip in the batter. 5. Put fish in the hot oil, and cook until exterior is golden brown and crunchy.
Serve on sheets of old newspaper for a truly authentic feel. Serve with malt vinegar, mushy peas, salt, and the best ketchup you can find. Enjoy!