Quick and easy recipe for English-style fish and chips. I prefer to use either Cod.
Fish & Chips
Course: MainDifficulty: EasyServings
3
servingsPrep time
30
minutesCooking time
20
minutesTotal time
50
minutesIngredients
½ kg fish fillets (boneless)
1 cup peas
frozen french fries
2 tbsp plain flour
2 tbsp cornflour
¼ tsp white pepper
½ tsp salt
1 egg
1 ice cube (or 2 tbsp sparkling water / sprite)
Directions
- In a frying pan add a few drops of oil and fry the peas on low-medium heat until done.
- Season the peas with salt and pepper.
- Deep fry (or air-fry) french fries (or wedges, whatever you prefer).
- In a separate bowl add flour, cornflour, salt, white pepper, egg and 1 ice cube (or 2 tbsp ice-cold water).
- Beat until you get a smooth, even texture. The batter shouldn’t be too thick (that it makes a thick coating on the fish), nor too thin (that it doesn’t coat the fish at all).
- Refrigerate the batter for 15-20 minutes. (You only need to do this on warm days or if you’re not going to use it immediately)
- Dip the fish in the batter and deep fry until cooked and golden brown on the outside.
- Serve the fish with chips, peas, and tartar sauce.
Notes
- Instead of deep-frying the fish you can shallow fry it (on medium heat). But the oil should be enough so that the fish is half immersed in it while frying.
- Using ice-cubes (or ice-cold water) makes the batter crispy and light because it prevents the development of gluten in the batter.
- You can swap the ice-cubes for something fizzy like sparkling water or sprite/7Up. But make sure it’s chilled.
- You can use garlic sauce instead of tartar sauce.
- Make your own french fries or baked potato wedges.
