CLASSIC FRIED FISH AND CHIPS✨ Fish Friday- Beer battered, fried cod and chips served with some good fixings. This classic British recipe is adapted from Chef John foodwishes and these crispy fish and chips and were gone within minutes of coming out from the fryer. I modified the batter a little bit with ingredients on hand and voila the fried batter was crispy and cod was soft and flaky.
4 large Potatoes, raw
1 tsp Salt
1 tsp black pepper
1. Cut potato into long slices. Add them to cold water for 5 mins and dry them with towel.
2. Preheat the oil in a large pot till medium hot.
3. Fry them twice for extra crispiness – once in the hot oil until they are tender for just 4 minutes. Drain them on paper towels. (Fry the fish next)
4. Second, fry them again just before serving and sprinkle light salt and pepper.
1 cup all purpose flour
2 tbsp rice flour
1 1/4 tsp baking powder
1/2 tsp salt
1 cup dark beer
4 (6 ounce) cod fillet 4-5 inches long
2 tbsp rice flour, (for dusting fish)
vegetable oil for frying
1. Whisk all purpose flour, rice flour, salt and baking powder together in a bowl. Pour beer into the mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Refrigerate until ready to use.
2. Pat fish as dry as possible. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess.
3. Heat oil to medium hot in fryer.
4. Dip fish pieces into the batter to coat; lift out and let excess drip off.
5. Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
6. It’s beat to alternate frying fish and chips and serve it while hot.