Fish ‘n Chips* Recipe
A favorite of our friends in the RAF (Royal Air Force). Beer battered and ready for malt vinegar!
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Ingredients
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Fish
Batter
Chips (Fries)
Serving
Method
Preparation of Fish
- 1
Prepare the Cod
Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper. Dust lightly with flour to help the batter stick.
Batter Preparation
- 2
Make the Batter
In a bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the beer until the batter is smooth and thick, similar to pancake batter. Let it rest for about 15 minutes.
Chips Preparation
- 3
Prepare the Chips
Peel the potatoes and cut them into thick strips. Rinse in cold water, then pat dry thoroughly with paper towels.
- 4
Fry the Chips
In a large pot, heat the vegetable oil to 325°F (160°C). Fry the potato strips in batches for about 5-6 minutes until soft but not browned. Remove and drain on paper towels.
- 5
Double Fry the Chips
Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for another 3-4 minutes until golden and crispy. Drain on paper towels and season with salt.
Cooking the Fish
- 6
Fry the Fish
In the same oil, dip each cod fillet into the batter until fully coated. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Serving
- 7
Serve
Serve the fish alongside the chips. Drizzle with malt vinegar to taste and enjoy!
