Combination of the Sephardic Jewish tradition of fried fish and Belgian/French fries, popularized in the United Kingdom from the mid-19th century as fast food of the industrial working class.
International
Fish and Chips
Traditional British fish and chips with beer batter and crispy potatoes, step by step recipe.
- United Kingdom
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 620 kcal
- Protein 32 g
- Carbohydrates 58 g
- Fat 30 g
Story behind the dish
Preparation
Fish and Chips is a UK preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 cod or hake fillets.
- Have ready: 200 g of flour.
- Have ready: 1 teaspoon baking powder.
- Have ready: 250 ml of very cold beer.
- Have ready: 800 g of potatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the potatoes into thick sticks and fry them for the first time at…
Cut the potatoes into thick sticks and fry them for the first time at 130°C for 5 minutes (blanch), drain. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the batter dough by mixing flour
Prepare the batter dough by mixing flour, yeast, salt and cold beer until you obtain a homogeneous thick crepe-like texture. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Increase the oil to 190°C and fry the potatoes a second time until…
Increase the oil to 190°C and fry the potatoes a second time until golden and crispy, drain and salt. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Dry the fish
Dry the fish, season and pass it through the batter. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Fry the fish in the oil at 180°C for 5-6 minutes until golden…
Fry the fish in oil at 180°C for 5-6 minutes until golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Drain on absorbent paper and serve with the potatoes.
Drain on absorbent paper and serve with the potatoes, salt and malt vinegar. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Double frying the potatoes is the key to making them crispy on the outside and soft on the inside.
- The very cold beer in the batter gives lightness and crunch to the fish.
Variations
- Version with non-alcoholic beer
- Gluten-free batter with rice flour
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