Fish and chips may be considered classic pub grub, but this easy recipe lets you enjoy this delicious dish at home!
It is said that immigrants from Portugal and Spain may have introduced the method of frying fish in batter. At the same time, the French were making a potato dish known as “pommes frites”. These culinary customs intertwined in England, where the first fish and chip shops, affectionately called “chippies,” emerged around 1860.
Fish and chips swiftly became a staple for Britain’s working class. It was economical, nourishing, and delicious—a meal for laborers needing a hearty bite to eat. The dish gained popularity with fish and chip shops dotting every town and city across Britain by the 1900s.
The migration of fish and chips to America coincided with waves of immigration. As the British settled in America, they brought along their heritage. Fish and chips began cropping up in centers with substantial British populations, particularly in states along the northeastern coastlines, like New York and Boston.
Today, fish and chips hold a place in American hearts, adored for their crunchy, golden deliciousness. Whether savored at a lively urban tavern or enjoyed homemade with the family, this timeless dish brings a hint of heritage to American dinner tables.
Is fish and chips Healthy?
Focusing on the quality of ingredients can make fish and chips healthier. Cod is an excellent choice since it is high in omega-3 fatty acids. To increase vitamin and mineral intake, serve a side of lightly dressed salad or roasted vegetables. You can also swap sweet potatoes for russet potatoes and consider air-frying instead of frying the fish in oil. For gluten-free diets, consider using gluten-free flour for the batter.
The secret to the yummiest fried fish
The key to making delicious fried fish involves selecting the right fish to cook. Choosing a firm fish is crucial, which is why this recipe uses cod. Fish that isn’t firm will fall apart in the oil, making your fish and chips a mess. You could also use tilapia since it can handle the heat and oil when frying. But, if you can, get fresh cod.
Proper frying is also important. Ensure your oil is heated to around 375°F to achieve a brown crust without absorbing excess oil. Fry in batches to maintain oil temperature. Lastly, drain the fish on paper towels to preserve its crispiness after frying.
INGREDIENTS
- 4 large russet potatoes, peeled and cut into fries
- 1 1/2 pounds cod fillets, cut into strips
- 1 cup all-purpose flour, plus more for dredging
- 1 teaspoon baking powder
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon ground black pepper, plus more for seasoning
- 1 cup cold beer
- Vegetable oil for frying
- Tartar sauce and lemon wedges for garnish
INSTRUCTIONS
Prep
Soak and dry fries; heat oil.
Batter
Mix batter; coat fish.
Fry
Fry potatoes, then fish; serve hot.
Devour!
FAQs & Tips
To store leftover fried fish, let it cool down to room temperature. Then, wrap it snugly in aluminum foil or plastic wrap to prevent it from drying out and absorbing unwanted smells. Keep the wrapped fish in the fridge; it should remain fresh for three days. If you want to store it for a longer period, consider freezing it. Wrap it first in plastic wrap. Then, put it in aluminum foil or use a freezer bag to remove any excess air before sealing it shut. Remember to label it with the date and freeze it for up to one month. When reheating, do so gently in an oven or skillet to maintain its crispy texture.
Fish and chips is definitely a meal in itself. The fish is the star of the show, and the fries are the costar. Since the fries are your built-in side dish, you don’t need much more. However, many people enjoy a side of tartar sauce, ketchup, mustard, vinegar, or mayo to go with the fish and chips.
I’d recommend canola, avocado, sunflower, or peanut oil for this recipe. All these oils have relatively high smoking points, which is important when frying!
Serving Suggestions
As mentioned earlier, sauces served with fish and chips are always a hit. Still, how about some sides you can sink your teeth into? Traditional favorites are peas and carrots, coleslaw, or a fresh salad. I enjoy the crisp coolness of a cucumber salad with a fried dish like fish and chips. Some other fun sides are pickles or pickled onions. They work great as a side dish and also are delicious when included with a bite of the fish.
Ingredients
- 4 large russet potatoes peeled and cut into fries
- 1 1/2 pounds cod fillets cut into strips
- 1 cup all-purpose flour plus more for dredging
- 1 teaspoon baking powder
- 1/2 teaspoon salt plus more for seasoning
- 1/4 teaspoon ground black pepper plus more for seasoning
- 1 cup cold beer
- Vegetable oil for frying
- Tartar sauce and lemon wedges for garnish
Instructions
- Heat oil in a deep fryer or large pot to 375°F.
- Cut the potatoes into fries and soak in cold water for 10 minutes to remove excess starch, then pat dry.
- In a bowl, combine 1 cup flour, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually mix in cold beer to form a batter.
- Dredge fish strips in flour, then dip into the batter to coat completely.
- Fry the potatoes in batches until golden brown and crispy, about 5 minutes. Drain on paper towels and season with salt.
- Fry the battered fish in batches until golden and crispy, about 7 minutes. Drain on paper towels and season with salt and pepper.
- Serve the fish and chips hot with tartar sauce and lemon wedges.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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