United Kingdom, Europe

Fish and Chips

Name: Fish and Chips
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: Cod or pollock fillets (180 g each) 2; Medium potatoes 3; Oil for deep-frying (for a 24 cm pot) 1½ L; Plain flour 150 g; Baking powder 1 tsp; Salt ½ tsp; Cold beer (or sparkling water) 200 ml; Malt vinegar, or lemon and tartare sauce to taste

Britain's classic dish of white fish fried in beer batter, with twice-fried chips.

ServingsServes 2

Total cooking time45 min

Soaking the potatoes+ 30 min

DifficultyHard

Method

Cut the potatoes into 1 cm thick chips and soak in cold water for 30 minutes to remove starch. Dry them completely.
Heat the oil to 150°C (medium heat) and give the chips their first fry. Fry this amount in 1 batch(es), in total.
Add in this stepOil for deep-frying (for a 24 cm pot) 1½ LMedium potatoes 3
medium heat
Mix the batter ingredients just before frying, only lightly. A few lumps are fine.
Add in this stepPlain flour 150 gBaking powder 1 tspSalt ½ tspCold beer (or sparkling water) 200 ml
Dust the fish lightly with flour, coat in batter and fry at 180°C (medium-high heat) until golden. Fry 2 pieces at a time in 1 batch(es), in total.
Add in this stepCod or pollock fillets (180 g each) 2
medium-high heat
Fry the chips again at 190°C (high heat) until crisp and sprinkle with salt. This takes in total.
Add in this stepMalt vinegar, or lemon and tartare sauce to taste
high heat

Cook's tip

Whatever the servings, the oil must match the pot depth (at least 5 cm) to keep the temperature steady. Dry the fish thoroughly with kitchen paper.

Cooking it at camp

Deep-frying at a campsite is a serious fire risk. Instead, shallow-fry: pour 1 cm of oil into a cast-iron pan and fry the fish, turning it halfway.