World Flavors Cookbook

Fish and Chips

The quintessential British takeaway: beer-battered white fish served with chunky hand-cut chips.

Cuisine: United Kingdom

Ingredients

• 2 haddock or cod fillets
• 200g flour
• 1 tsp baking powder
• 250ml cold beer
• 4 large potatoes (Maris Piper)
• Oil for deep frying, salt, vinegar

Instructions

1. Cut potatoes into thick chips. Parboil for 5 minutes, then fry once at 140°C.
2. Whisk flour, baking powder, and beer into a smooth batter.
3. Dredge fish in flour, dip in batter, and fry at 180°C until golden and crispy.
4. Fry the chips a second time at 180°C until crispy. Serve with malt vinegar.