Fish and chips quite possibly is the best food combo known to man. Who wouldn't enjoy biting into a delicious crispy piece of fish, topped with fresh lemon and vinegar?
It's been ten years since I studied abroad in London, which is weird because I'm pretty sure I just turned 21... London certainly gets a bad rap when it comes to food. I actually was nervous that their grocery stores would just contain potatoes or steak and kidney pie. Well, I think we can permanently delete that stereotype because London is a thriving metropolis with dozens of restaurants serving high end food. I was amazed at the variety of food (hello Indian food on Brick Lane) and quality. If I can walk the streets and be handed a Cornish pasty, which is basically a savory pop tart, I'm impressed.
Of course, the quintessential English food is fish and chips. I don't blame them. I would establish and entire city around fried fish too. When people tell you that fish and chips is everywhere in London, they aren't lying. In the 1920's there were 35,000 fish and chips shops just in London. Now, I think there are 35,000 Pret a Manger shops in London. Needless to say, anytime I ate out in London and didn't order fish and chips I always had food envy when I saw waiters walking around with it. I truly don't think anyone can get tired of it. After all, you get your daily dose of vegetables with the mushy peas.
This weekend is cold and snowy, and I was craving good old fashion comfort food. French fries? Yes please. Crunchy, salty, delicious fried fish? 100%. I'm not an expert with frying so I was a bit tentative to try this out, but it was so easy. Trust me. I couldn't believe how crispy these came out. It's obviously best to serve them right away, but even 30 minutes after photographing these fish and chips, they were still sooo unbelievably crispy. The secret is using a combination of corn starch and baking powder in the batter to make it super light. Of course, a beer batter requires beer. You want to look for something super light. Any regular cheap pale lager will do. I used Heineken. If you’re not into cooking with beer, you can use seltzer, but make sure you don't make your batter with just water. You need that carbonation for the perfect fish coating.
Ingredients:
2 pounds white fish, like cod or haddock
1 tsp salt
1 cup all-purpose flour
Canola oil for frying
Beer Batter:
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 cups beer
1. In a large bowl whisk together flour, cornstarch, baking powder, and salt. Pour in the beer and continue whisking. The batter should be very liquidly and light. Place in refrigerator.
2. Cut the cod filets into six inch strips. Pat dry with paper towel. Whisk flour and salt together in a bowl and coat each piece with the flour mixture.
3. Heat oil in a large pot or deep fryer until it reaches 375 degrees F. The pot should be filled half way.
4. Dip the fish into the beer batter until fully coated and add it to the hot oil. Fry for 4 - 6 minutes on each side. You will need to work in batches. Remove the fish from the oil and place on a paper towel to drain off any excess grease. Season with salt and pepper. Serve immediately with lemon and malt vinegar and of course, chips.
2 pounds white fish, like cod or haddock
1 tsp salt
1 cup all-purpose flour
Canola oil for frying
Beer Batter:
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 cups beer
1. In a large bowl whisk together flour, cornstarch, baking powder, and salt. Pour in the beer and continue whisking. The batter should be very liquidly and light. Place in refrigerator.
2. Cut the cod filets into six inch strips. Pat dry with paper towel. Whisk flour and salt together in a bowl and coat each piece with the flour mixture.
3. Heat oil in a large pot or deep fryer until it reaches 375 degrees F. The pot should be filled half way.
4. Dip the fish into the beer batter until fully coated and add it to the hot oil. Fry for 4 - 6 minutes on each side. You will need to work in batches. Remove the fish from the oil and place on a paper towel to drain off any excess grease. Season with salt and pepper. Serve immediately with lemon and malt vinegar and of course, chips.
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