It’s National Fish and Chips Day this Fry-Day (see what we did there…) which means 1 thing, it’s time to learn how to make a proper Great British Fish Supper.
One thing before we start, we really recommend having a StaySafe 5-in-1 Fire Extinguisher handy when cooking with oil. It has been proven to put out oil fires within seconds. Worried about oil splashes? Why not try the PanSafe which can be placed into the oil fire without any splashes.
Now onto the recipe, let us know if you have tried this!
For the Fish:
- 7 tablespoons (55 grams) all-purpose flour, divided
- 7 tablespoons (55 grams) cornstarch
- 1 teaspoon baking powder
- Sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1/3 cup dark beer, cold
- 1/3 cup sparkling water, cold
- 4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
- 2 pounds potatoes, peeled
- 1 quart (1 liter) vegetable oil, or lard, for frying
- In a large mixing bowl, mix the flour, cornstarch and baking powder, leaving out 2 tablespoons of flour for later. Season with a pinch of salt and pepper
- Use a fork to whisk continuously whilst adding the beer and sparkling water. Mix unti you have a smooth batter and then put in the fridge for 30 mins – 1 hour
- Whilst that’s in the fridge, cut the potatoes into ½ inch thick chips, place into a colander and rinse under cold water
- Put the washed chips into a pan of cold water. Bring to the boil and simmer for 3-4 mins. Drain them though a colander and dry with kitchen roll. Keep in the fridge with kitchen roll until needed so they keep their shape.
- Whilst the chips are in the fridge, lay the fish on some kitchen roll and pat all the moisture out, season with salt.
- Heat up to oil to 177 C (350 F) in a deep fat fryer or deep saucepan. Lay the chips into the oil, a handful at a time and cook for 2 mins, make sure they don’t go brown. Once they’re cooked, remove from the fat, drain and keep to the side.
- Put the remaining 2 tablespoons of flour into a shallow bowl, toss each fillet of fish in the flow and dust off any excess. Then dip into the batter making sure to coat every inch.
- Check the oil temperature is still 177 C (350F) and carefully lower each fillet into the oil and fry for approximately 8 mins. Turn the fillets time to time with a slotted spoon until it is crisp and golden.
- Once they have been cooked, remove from the oil and drain on kitchen roll. Sprinkle with Salt and cover with greaseproof paper. Make sure to keep it hot!
- Heat the oil to 204 C (400 F) and cook the chips again (a handful at a time) for 5 minutes. Remove and drain with kitchen roll.
- Serve quickly to make sure its still hot with you favourite condiments.