Fish & Chips: the traditional English take away food made at home

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By Ángela

One of the most typical food dishes of English gastronomy is undoubtedly the Fish and chips. It is about fish fillets (hake or cod) battered in a similar way to the way that pavia is made in Andalusia. The beer used in For the batter mass, it is normally a strong Guiness-type beer, although you can use any black or blonde beer you have on hand.

It is a meal that is normally bought to take away in the typical "take away" restaurants and the traditional thing was to wrap the fish with the potatoes in a cartridge made with newspaper, although the health authorities prohibited this practice a long time ago. The English usually water the potatoes with a splash of vinegar, but we will leave that to the taste of the consumer. Curiously, the best fish and chip restaurant where I have eaten was run by a Galician couple in the High Street of the beautiful city of Cheltenham (Gloucestershire).

Fish & Chip

Print recipe

One of the most typical dishes of English gastronomy is undoubtedly the "fish and chips" that now you can also enjoy at home with this easy recipe

Fish & Chip
  • Ángela
  • Kitchen: cuisine
  • Recipe type: Fish
  • Rations: 4
  • Total time:

Ingredients

  • 1 cup flour and a little more
  • 1 cup of beer
  • 1 egg
  • 1 teaspoon of salt
  • 4 fresh cod or hake fillets
  • 4 potatoes
  • frying oil
  • chopped parsley
  • vinegar (optional)
  • pepper (optional)
  • salt for the potatoes
  • ketchup to accompany

Preparation

  1. Heat the oven to 140º C

  2. First we make the batter for the batter, for which, in a large bowl, we put 1 cup of sifted flour with a teaspoon of salt

  3. We make a hole in the middle and place the cracked egg there

  4. We mix with some rods and we are incorporating the beer without stopping moving

  5. The dough should take a fine consistency

  6. Let it rest for half an hour in the fridge.

  7. Meanwhile, we peel the potatoes and cut them into thick sticks, which we submerge in water until it is time to fry.

  8. When the time comes, we throw away the water and dry the potatoes well with kitchen paper

  9. Fry them in plenty of very hot oil, drain them on paper and salt them

  10. We reserve in the oven in a dish so that they keep the heat until the moment of serving.

  11. Sprinkle the cutting board or clean counter with a little flour and chopped parsley

  12. We clean the fish of possible bones, we remove the skin if they had it and we season them with salt and pepper; finally, we pass them through the flour with the parsley on both sides

  13. Then we submerged them in the beer mass that we had reserved and drained the excess with the help of two forks.

  14. Fry in abundant hot oil until golden and crisp

  15. Drain the excess oil and place them on kitchen paper in a bowl.

  16. We serve the fish along with the chips, offering diners freshly ground black pepper and vinegar for the potatoes if they like it, and ketchup for dipping.

Image: cityweekend


Discover other recipes of: Fish Recipes, Potato recipes

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  1.   Patxi lorenzo said
    ago 11 years

    and the oven ??

    Reply to Patxi Lorenzo