| Preparation time | 15 min |
| Cooking Time | 30 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Fish and chips is a popular dish that originated in the United Kingdom in the mid-19th century. It consists of deep-fried battered fish (usually cod or haddock) served with thick-cut, crispy fried potatoes. The dish became popular in the UK as a cheap and filling meal, and eventually spread to other countries around the world.
Fish and chips can be found in many variations, and may be served with various condiments such as tartar sauce, ketchup, or malt vinegar. In addition to the classic fish and chips, there are also variations that use different types of fish, such as plaice or hake, and some regions may use different types of batter or seasoning.
Although fish and chips can be a tasty treat, it's worth noting that the dish is generally quite high in calories and fat due to the deep-frying process. As with any fried food, it's best enjoyed in moderation as part of a balanced diet.
Ingredients
Directions
- To get rid of extra starch, rinse the cut potatoes in cold water. Pat them dry with paper towels.
- In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. Add the cold water and whisk until the batter is smooth and free of lumps.
- Heat the oil in a deep fryer or a large heavy-bottomed pan over medium-high heat.
- Each fish fillet should be dipped into the batter, letting any extra batter fall off.
- Carefully lower the battered fish into the hot oil and fry for 6-8 minutes or until golden brown and cooked through.
- Remove the fish from the oil and place it on a wire rack to drain any excess oil.
- Add the potato chips to the hot oil and fry for 4-5 minutes or until golden brown and crispy.
- Remove the chips from the oil and place them on a paper towel-lined baking sheet to drain.
- Transfer the fish and chips to a serving plate and sprinkle with salt.
- Tartar sauce and malt vinegar should be served on the side.
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