Traditional English Fish & Chips - With a Beer Batter Recipe
There is more to making real fish & chips than meets the eye, especially if you want to capture that true authentic taste.
Here is a great traditional recipe for you to try.
Ingredients
4 cod fish fillets
6/7 ounces of plain flour
1 teaspoon of bicarbonate of soda
1 small bottle of English beer
1/2 a squeezed lemon
Salt and pepper
3 lbs. of old potatoes
1/2 lb. of cooking fat
Preparation Instructions
1. Heat the cooking fat in a large chip pan on a full flame.
2. Peel the potatoes, rinse them, and cut them into chunky sized chips.
3. Dry the chips before frying. Fry them for between 3 and 4 minutes until soft (blanched). Remove them from the cooking fat and shake off any surplus fat.
4. Place about 1 oz of flour onto a plate, and dredge the fillets in the flour. Make sure to cover both sides of the fillets with the flour. This is to help stop the batter running off the fish when the fillets are dipped into it.
5. Put the remaining flour, together with the bicarbonate of soda, and salt and pepper, into a large mixing bowl. Gradually add the beer, while stirring to form a thick smooth fluffy mix (about the same consistency as a hot cake mix). Continue mixing until all the lumps have disappeared. Add the lemon juice at this stage, and mix in well.
6. Take one fillet at a time by the tail, and gently dip them into the batter mix, swirling them around until they are fully covered with batter on both sides. Immediately plunge the battered fillets into the hot cooking fat, one at a time, and fry for between 7 and 10 minutes, until the batter is brown and crispy. Place the fillets onto a flat baking try, and place the tray into the oven to keep the fillets warm, while you finish frying the chips.
7. Drop the chips back into the hot cooking fat, and fry them until they are golden brown.
Serving Instructions
Serve one quarter of the chips onto a plate with each fillet. Sprinkle salt and vinegar to taste, and eat with a cold beer. Try serving the fish & chips into an old newspaper, to give a really authentic taste to them!
Here is a great traditional recipe for you to try.
Ingredients
4 cod fish fillets
6/7 ounces of plain flour
1 teaspoon of bicarbonate of soda
1 small bottle of English beer
1/2 a squeezed lemon
Salt and pepper
3 lbs. of old potatoes
1/2 lb. of cooking fat
Preparation Instructions
1. Heat the cooking fat in a large chip pan on a full flame.
2. Peel the potatoes, rinse them, and cut them into chunky sized chips.
3. Dry the chips before frying. Fry them for between 3 and 4 minutes until soft (blanched). Remove them from the cooking fat and shake off any surplus fat.
4. Place about 1 oz of flour onto a plate, and dredge the fillets in the flour. Make sure to cover both sides of the fillets with the flour. This is to help stop the batter running off the fish when the fillets are dipped into it.
5. Put the remaining flour, together with the bicarbonate of soda, and salt and pepper, into a large mixing bowl. Gradually add the beer, while stirring to form a thick smooth fluffy mix (about the same consistency as a hot cake mix). Continue mixing until all the lumps have disappeared. Add the lemon juice at this stage, and mix in well.
6. Take one fillet at a time by the tail, and gently dip them into the batter mix, swirling them around until they are fully covered with batter on both sides. Immediately plunge the battered fillets into the hot cooking fat, one at a time, and fry for between 7 and 10 minutes, until the batter is brown and crispy. Place the fillets onto a flat baking try, and place the tray into the oven to keep the fillets warm, while you finish frying the chips.
7. Drop the chips back into the hot cooking fat, and fry them until they are golden brown.
Serving Instructions
Serve one quarter of the chips onto a plate with each fillet. Sprinkle salt and vinegar to taste, and eat with a cold beer. Try serving the fish & chips into an old newspaper, to give a really authentic taste to them!
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