World Flavors Cookbook

Fish and Chips

England's iconic takeaway; fresh white fish fillets in a crispy beer batter, served with thick-cut chips and a side of mushy peas.

Cuisine: England

Ingredients

• 4 cod or haddock fillets
• Batter: 1 cup flour, 1 cup cold beer, 1 tsp baking powder, pinch of salt
• 4 large starchy potatoes (for chips)
• Vegetable oil for deep frying
• Malt vinegar and sea salt
• Mushy peas for serving

Instructions

1. Peel and cut potatoes into thick chips. Soak in cold water for 30 minutes.
2. Parboil chips for 5 minutes, then drain and dry thoroughly.
3. Double-fry chips: first at 160°C for 5 mins, then at 190°C until golden and crisp.
4. Whisk batter ingredients until smooth.
5. Pat fish dry, coat in flour, then dip into batter.
6. Deep-fry fish at 180°C until the batter is golden and the fish is cooked through (about 4-5 mins).
7. Serve wrapped in paper with vinegar, salt, and mushy peas.