Fish and chips
Fish and chips, from above
Non vegEngland

Fish and chips

Crackly battered fish, thick cut chips, salt and vinegar. Seaside Friday in a paper parcel.

70 minTime
40 gProtein each
mildSpice
The chippy2 chapters · 1 min read

Make it your way

Grandma's wayBattered white fish, double fried chips, salt and malt vinegar.
The original
920kcalsame
40 gproteinsame
7 gfibresame
70minutessame

Fish and chips.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish4 thick fillets of cod, haddock, bhetki or basa
Maida (all-purpose flour, plain flour)1½ cups for batter plus 2 tbsp for dusting
Cornflour (cornstarch)¼ cup
Baking powder1½ tsp
Soda water (club soda)1 cup, ice cold sparkling water
Saltplus extra for chips
Potato1 kg floury potatoes, cut into thick chips
Cooking oil (vegetable oil)for deep frying (about 2/3 cup absorbed)
Vinegarmalt vinegar, to serve
Lemonwedges, to serve

Method

5 steps
  1. 1Rinse chips, dry well and fry at 140 C for 6 to 8 minutes until soft but pale. Drain.
  2. 2Whisk flour, cornflour, baking powder and salt with ice cold sparkling water to a batter like thick cream.
  3. 3Pat fish dry, season, dust in flour and dip in batter. Lower into oil at 180 C, swishing for a second before letting go.
  4. 4Fry 5 to 6 minutes until deep golden and the fish flakes. Drain on a rack.
  5. 5Fry chips again at 190 C for 3 minutes until golden. Salt at once.
Serve it like this

Serve on paper or a warm plate, chips piled beside the fish, lemon wedge, malt vinegar, mushy peas and tartar sauce.

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Make it a meal

What goes with Fish and chips: a bread or rice, a side, something to drink and something sweet.

Bread or rice Crumpets90 min
Bread or rice Jeera rice30 min
On the side Mushy peas12 min
On the side Coleslaw15 min
To drink Lemon barley water30 min
Something sweet Eve’s pudding55 min
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