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Fish and Chips

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Fish and Chips

Adapted from the Wikibooks Cookbook: Fish and Chips

SKSouCrunch Kitchen·
Everything in this version is new:
  • +11 ingredients
  • +7 steps

Ingredients

added removed changed
  • Chips
    Added: 1 kg floury potatoes such as Maris Piper
  • Added: 2 l vegetable oil, for deep-frying
  • Added: Sea salt, to taste
  • Fish
    Added: 125 g plain flour
  • Added: 125 g cornflour
  • Added: ½ tsp salt
  • Added: 300 ml ice-cold water
  • Added: 4 cod or haddock fillets, about 170 g each
  • To serve
    Added: 1 lemon, cut into wedges
  • Added: Malt vinegar, to taste
  • Added: Mushy peas or tartar sauce, to serve(optional)

Method

added removed changed

  1. Added step 1:

    Heat the oil in a deep fryer or a large heavy pot (no more than a third full) to 180 °C, or until a cube of bread browns in 15 seconds. Heat the oven to 100 °C to keep things warm.

    15 min

  2. Added step 2:

    Peel the potatoes and cut them into thick chips, about 1.5 cm. Pat them dry.

    10 min

  3. Added step 3:

    Fry the chips in two or three batches for 6–8 minutes each, until crisp and golden. Drain on kitchen paper, sprinkle with sea salt and keep warm in the oven.

    18 min

  4. Added step 4:

    Whisk the flour, cornflour and salt with enough of the cold water to make a batter that coats the back of a spoon.

    3 min

  5. Added step 5:

    Pat the fish dry, cut any large fillets in half and dip them in the batter, letting the excess drip off.

    3 min

  6. Added step 6:

    Lower the fish into the hot oil, two pieces at a time, and fry for 5–6 minutes until deep golden. Drain on kitchen paper.

    12 min

  7. Added step 7:

    Serve the fish and chips with lemon wedges for the fish and salt and vinegar for the chips, with mushy peas or tartar sauce if you like.

    2 min