D'Open Kitchen

COOKING FOR THE SOUL

Fish & Chips

Recipe by

Let's talk about a classic that's close to my heart – Fish & Chips! There's something truly special about this timeless dish that brings me back to the shores of seaside towns and lazy summer days. Imagine a crispy golden coat of batter, revealing succulent white fish inside, all served alongside a generous helping of perfectly fried, golden chips.

With each bite, you get a satisfying crunch that gives way to the tender, flaky fish – it's a harmonious combination that's comfort food at its finest. And those chips? They're not just any fries; they're golden on the outside, fluffy on the inside, and oh-so-addictive.

Whether I'm enjoying Fish & Chips by the beach, at a local pub, or even making them at home, this dish is a true taste of nostalgia. It's a reminder of simple pleasures and the joy of savoring a classic that has stood the test of time. So, grab some tartar sauce, a dash of salt and vinegar, and join me in relishing the delightful, down-to-earth deliciousness of Fish & Chips – a quintessential comfort food that's always a catch!

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Course Main Course

Cuisine British

Servings people

Ingredients

Fish & Chips

3 potatoes
800 g fish fillets cleaned, deboned
225 g flour extra for dusting
285 ml cold Beer
3 tsp baking powder
Deep Frying Oil Canola/Vegetable
Salt & Pepper
White or Malt Vinegar for Dressing

Tartare

100 ml Mayonaise
1 small shallot
1 small gherkin
1/2 tbsp capers
1/2 lemon

Instructions

Fish

Preheat your frying oil to about 190 deg C.
Season your fish fillets with salt and pepper and make sure to dry them with some paper towel.
Whisk flour, beer and baking powder together until thick, shiny and consistent. It should be thick enough to coat everything.
Dust your fish fillet with some flour then coat with your batter and deep fry until crispy and golden.

Wedges

Slice (peeling optional) and slice potato into chips/wedges.
Parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but retaining their shape and steam and dry.
Deep fry (when dry) until golden brown, season with some salt berfore serving.