“Winston Churchill called them “the good companions”. John Lennon smothered his in tomato ketchup. Michael Jackson liked them with mushy peas. They sustained morale through two world wars and helped fuel Britain’s industrial prime. A century and a half on, this great British staple still goes down a treat.”
-James Alexander, BBC News
This is my version of Britain’s fish & chips. I love everything about this meal. The golden brown batter delivers a perfect crunch while the delicate seasoning shining through lifts the fish to new heights. Pairing the fish with kettle cooked salt and vinegar chips was a no brainer for someone who loves crunch. The textures and flavours marry perfectly and when finished with a light spritz of lemon, all you can do, is sit back, and just…..mmmmmmmmmmm.
back to impressIngredients
1-1/2 cups flour
1-1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp turmeric
1 tsp mustard powder
1 tsp black pepper (ground)
1 tsp onion powder
1 bottle (341 mL) dark beer (Rickard’s Dark is my favorite)
6 cups (1.5 L) vegetable oil for deep-frying
1 lb (500 g) cod fillets
Tartar sauce (optional)
Frank’s Red Hot (optional)
Preheat oil to 375°F (190°C) and oven to 250°F (120°C).
In bowl, whisk flour, 1 1/2 teaspoons salt and cayenne. Whisk in beer until smooth, but don’t go crazy. Let stand for 15 minutes.
In deep-fryer or deep heavy-bottomed pot, pour in enough oil to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until a 1-inch (2.5 cm) cube of bread turns golden in 20 seconds.
Cut fillets into serving-size pieces.
Dredge fish in flour; shake off excess.
Dip fish into batter and carefully drop in oil, turning once, until golden brown, about 7 minutes.
Remove with slotted spoon; drain on paper towel-lined baking sheet.
Keep the cooked fish warm in the oven while frying the rest.
Sprinkle with salt to taste.
Serve with lemon wedges and tartar sauce or Frank’s Red Hot.
Instead of fries, I like Ms. Vickie’s sea salt and vinegar chips, but to each their own!