Monday, October 14

English Fish and Chips

Is there anything more English than fish and chips? The crisp golden crunch of the batter which had been fried around tender flaky fish is a traditional staple of England. This classic has been around since the 1860s and is still just as popular. I use Guinness in my batter but any beer will do. If you don't want to use beer, you can use seltzer or non-alcoholic beer.

Serves 4-6
Full time: 1 hour (includes prep and multiple frying batches)

You will need:

2-3 medium to large white potatoes

4 Cod or Haddock fillets, cut in half
1 egg
1 3/4 cup flour
1 cup Guinness
2 tbsp. milk
1 1/2 tsp old bay seasoning
1 tsp salt
1 tsp baking powder

Additional oil for frying
Additional salt and pepper to taste

Let us begin: with the Chips

Preheat oven to 250 and line a baking sheet with parchment paper.

In a large heavy skillet, cast iron pan, or deep fryer get oil heating to medium high, 320 degrees

Clean potatoes extremely well under warm running water and dry off completely. 

Wedge potatoes into 8 pieces each, large steak fries as they are also known.

Toss potatoes into a mild amount of seasoning, salt and pepper to taste.

Carefully place wedges into pan with hot oil and cook 4-5 minutes or until crisp golden brown. 

You'll want to turn then during cooking so color is even.

Carefully remove potatoes from oil allowing excess to drain off and place on your parchment lined sheet. 


Store in oven until fish is ready.

Now it's time for the fish:

In a large mixing bowl blend 1 cup of flour, egg, milk, seasoning, baking powder, and Guinness.


Whisk together until creamy and without clumps. (you may need to add more Guinness to to thin out the batter)

Place remaining flour and salt on a plate.

Lightly season fish with salt and pepper.

Place fish into flour/salt mixture. To cover outside evenly, gently roll fillets.

Dip fillets into batter.

Return fillets to flour mixture and ensure a nice coat by rolling them again.

Gently ease fish into oil you used for chips and fry 5-8 minutes or until golden brown and crispy.

Just like the potatoes, you will want to turn fish during cooking for even color.

Remove from oil and let drain on paper towels.

Remove chips from oven and plate up alongside fish fillets. Serve immediately with lemon wedges, tartar sauce, and malt vinegar, enjoy!