Fish and chips gained popularity when this meal helped feed many people during the First World War. Crispy battered fish served with golden thick-cut potato fries is of Britain’s and Ireland’s favorite meals. Today, there are over 11,000 “chippies” (fish and chip shops) throughout the UK and Ireland. Fish and chip shops are also found all over the globe. Fish and chips is considered an ultimate takeout dish. Traditionally, the meal was wrapped in greaseproof paper and a thick layer of newspaper which served as a plate to make eating outdoors or on-the-move easier. Interestingly, fish and chips contains less fat and calories than an average pizza or burger meal.
This recipe is a twist on the classic fish and chips. Instead of potato fries, the crispy beer battered fish is served with Hasselback potatoes. We assure you that this meal is better and more delicious than the one you buy from your favorite chippie.
Ingredients:
Crispy Hasselback Potatoes:
• 16 small potatoes
• 2 tbsp melted butter
• 1 tbsp sea salt
• ½ tbsp ground black pepper
Beer Batter Fish:
• 4 skinless and boneless fish fillets, cut into goujons
• 125 grams of plain flour
• 1 cup of cold beer
• ½ tsp salt
• ¼ tsp ground black pepper
• 4 tbsp of plain flour
• ¼ tsp salt
• ⅛ tsp ground black pepper
• 4 cups of sunflower oil
• A few lemon wedges to serve
Instructions:
This recipe takes about 1 hour to make. Serves 4.
Preheat the oven to 400°F.
Place a potato on the well of a wooden spoon.
Slice the potato thinly. The wooden spoon will prevent you from slicing all the way through the potato.
Repeat this procedure for the rest of the potatoes.
Place the potatoes on a baking sheet.
Brush the potatoes with melted butter on top, then season with salt and pepper.
Bake in the oven for 45 minutes or until the potatoes are golden brown.
Heat oil in a Dutch oven over high heat.
To make the beer batter, mix flour and beer in a large bowl.
Season with salt and pepper.
In a shallow dish, mix flour, salt, and pepper.
Coat the fish goujons with the flour mixture.
Then dip the flour-coated fish goujons in the beer batter and shake off any excess batter.
Carefully drop the fish goujons in the hot oil.
Fry the fish goujons for about 4 minutes or just until they are golden brown.
Place fish on a plate lined with paper towel to drain excess oil.
Serve beer batter fish with the Hasselback potatoes and lemon wedges on a platter.
Ideas And Tips:
• For the fish, you can use haddock, cod or plaice.
• Make the beer batter just before you are ready to fry so the batter is still cold.
• Traditional in the UK is to provide salt, pepper and tomato ketchup as condiments, but mayonnaise or garlic mayonnaise are also very popular.
images – https://www.youtube.com/watch?v=u8mJfN9TBkY
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