Fish and chips are an unbeatable dinner idea that can be a healthier alternative to meat. Use our easy fish and chips recipe to wow your guests and surprise others. Learn the basics when it comes to frying fish in this recipe. Share your thoughts below and happy frying!
What Fish Is Best For Fish And Chips?
There is a spectrum of sizes, colors, and fillets of fish that can be used to make fish and chips. According to The Fishmonger’s Association, fillets larger than 28 inches or fillets with a higher fat content are the best options. The quality of the fish affects the level of saturated fat. No matter what type of fish you choose, buying the best quality fish is essential.
You also can’t go wrong with prawns. Not only is the meat pink and juicy, but the flavor is very robust and full-bodied. If you want to add some spice to your fish and chips, spicy prawns are an excellent choice because they have a kick of heat.
Gordon Ramsay’s Fish And Chips Tips
The Great British Chef Gordon Ramsay is a very passionate fan of this dish and owns a chain of fish and chip restaurants in the UK. He is known for serving huge portions of the dish and said, “A good fish and chip shop is like a pub. You can get two or three different fish and chips and different toppings, and it’s all delicious.” So his advice is simple: “You get a good fish and chips shop. You can make it to your own home.” So if you have a Gordon Ramsay-approved fish and chips shop near you, go there and get a stack of fillets.
If you want to stay away from fish you don’t like, remember the rule “taste is hereditary.” Try not to fry fish that you wouldn’t eat at home. You can use a variety of fish, including cod, haddock, salmon, shrimp, scallops, and tuna.
How To Make Crispy Fish and Chips
No matter how popular a fish and chip restaurant is, the first rule of cooking fish and chips is to make it crispy, not soggy. Determining the size of the fish is essential as well. You can usually order 8 ounces of cod, 5 ounces of haddock, or 4 ounces of haddock, according to Choose Your Fish, a British supplier. It would be best if you used fillets that are firm, high-quality fish. You want the fish to be flaky, not soggy. Use whatever fish you have on hand. Atlantic cod is usually the best choice. You will need to keep some things in mind to ensure the fish is juicy, as well as chewy, yet not stringy, so you don’t end up with fishy strands when you fry it.
Many people think that you need to fry fish in oil to make the batter taste great. However, this is not true. You can buy batter in supermarkets which contain pre-cooked batter. Or you can make your batter from scratch and then fry it. However, if you are using pre-cooked batter, don’t use old batter. You can find more fish and chips recipes using batter on the British Food blog.
Fish and Chips Recipe
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cups beer cold
- extra flour for dredging
- 1 lbs fresh halibut cut into logs
- vegetable oil
- 2 large russet potatoes peeled, sliced, bath in cold water
- vegetable oil
- Preheat the oven to 200°F. Heat oil in a large pan under high heat. Add fries and cook until brown and crispy. Usually, 5-10 minutes. Sprinkle salt.
- Combine the flour, baking powder, salt in a large bowl. Pour in cold beer and whisk until smooth. Set aside a flat plate of flour for drenching.
- Blot the fish with paper towels and drench fish into flour. Then dip the fish into the beer batter, make sure to remove excess.
- Use a pot and heat cups of oil to 350°F. Use a thermometer for the temperature, once ready, drop the fish in the oil and fry for 7 minutes. Repeat.
- Serve with homemade chips.
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