Food

Fish & Chips

June 15, 2015

I only really cook under the supervision of my mom (or on the rare occasion when I go all out), only because she usually has all the materials/ingredients ready to go in her kitchen… and she always takes over when I inevitably get bored during the process. She had some cod thawed for some new recipe she was going to try tonight, but before I could even really look at her recipe, I butted in with, “WE SHOULD MAKE FISH AND CHIPS!!!” Then I ran to grab the lovely British cookbook Gilesey’s mum got me for Christmas.

I’d say the end result wasn’t too shabby for a couple of Japanese (ok, one Japanese-American if you want to get technical) ladies’ first go at English fish and chips.

Mmmm…. It was almost like I was back in Poole… where they have the BEST fish & chips takeaway shop evarrrrr (granted, I’ve only had fish & chips from three places in all of England… but I’m still pretty confident this is the best). I actually happen to have a picture of the building where it’s located:

In case you want to try the recipe from the book for yourself:

Fish & Chips

Serves 2

ingredients
vegetable oil, for deep-frying
3 large potatoes, such as Cara or Desiree (umm what?)
2 thick cod or haddock fillets, 175g/6 oz each
175 g/6 oz self-raising flour, plus extra for dusting
200 ml/7 fl oz cold lager
salt and pepper
tartare sauce, to serve (my mom made this…recipe below)

1. Heat the oil in a temperature-controlled deep-fat fryer to 120°C/250°F, or in a heavy-based saucepan, checking the temperature with a thermometer, to blanch the chips. Preheat the oven to 150°C/300°F/Gas Mark 2(??).

2. Peel the potatoes and cut into even-sized chips. Fry for about 8-10 minutes, depending on size, until soft but not coloured. Remove from the oil, drain on kitchen paper and place in a warmed dish in the preheated oven. Increase the temperature of the oil to 180-190°C/350-375°F, or until a cube of bread browns in 30 seconds.

3. Meanwhile, season the fish with salt and pepper and dust lightly with flour.

4. Make a thick batter by sifting the flour into a bowl with a little salt and whisking in most of the lager. Check the consistency of the batter before adding the remaining lager: it should be very thick like double cream.

5. Dip one fillet into the batter and allow the batter to coat it thickly. Carefully place the fish in the hot oil, then repeat with the other fillet.

6. Cook for 8-10 minutes, depending on the thickness of the fish. Turn over the fillets halfway through the cooking time. Remove the fish from the fryer, drain and keep warm.

7. Make sure the oil temperature is still at 180°C/350°F and return the chips to the fryer. Cook for a further 2-3 minutes until golden brown and crispy. Drain and season with salt and pepper before serving with the battered fish and tartare sauce.