I bet all of you have had this sometime or the other. I too have tried it out in several places and no doubt this is a classic. So, instead of going out to have fish and chips, why not bring the experience home. Ordering in doesn’t do the trick as the fish loses its crispiness and that’s quite a let-down. It’s quite simple to make at home actually. In fact, there is one aspect of the dish which I have always felt could improve and that’s the quality of the fish, which is why I make sure to use the best quality fish fillet. This is one area where restaurants clearly fall short. A few points on the recipe. The batter does not need to be prepared in advance. It’s easy and quick and can be made simultaneously while preparing the dish. Make sure the batter is medium in texture so that it can coat the fish well without being too thick. The star in the dish is the fish so make sure the batter does not take center stage. The recipe mentions cold beer but one can also use cold sparkling water ideally and the fall back is cold still water. The important thing is to make sure the liquid is cold. The classic accompaniment for the fish and chips is tartar sauce but one improvise with other dips of their choice. Winter is here and the it’s the ideal time to whip up this classic dish for your loved ones. Happy Fooding Around.

Classic Fish And Chips

Author: Reetika Mitra
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Description

Bring It Home

Scale

Ingredients

800 gms Fish Fillets (4 – 5 pieces)
¾ cup All Purpose Flour
1/3^rd cup Cornflour
¼ cup All Purpose Flour for dusting the fish fillets
2 large Eggs
1 Tsp Baking Powder
1 Tsp Salt (or according to taste)
½ Tbsp ground Black Pepper
2/3^rd cup cold Beer * (See Notes)
2/3^rd cup cold Milk
Oil for deep frying

Instructions

Pat dry the fish fillet and sprinkle a pinch of salt and pepper on both sides .
Take a deep mixing bowl and mix together the eggs, all purpose flour, baking powder, salt and pepper. Prepare a semi-thick batter. The batter shouldn’t be too thick, else your fish will become very heavy once fried. If required add a little more of the cold beer/water to the batter.
Heat oil in a deep bottom pan over medium heat.
Transfer the ¼ cup All-purpose flour to a shallow plate. Take one fillet at a time, toss and coat it with the reserved flour. Shake off any excess flour then dip it into the prepared batter to coat it well on all sides.
Gently drop the batter coated fish fillet into the hot oil and allow it to be deep fried until golden brown and crispy on all sides.
Repeat with the other fillets.
Fry the fish in hot oil for approximately 6 – 8 mins, carefully turning sides in-between from time to time to ensure even cooking. Cook till the batter is crisp and golden brown in colour. Take out with the help of a large slotted spoon and drain over paper towels.
Serve hot with some hot homemade potato chips or wedges. Fish and chips is more commonly served with some Tartar sauce, though you may try dips of your liking as well. A drizzle of lime adds flavour to the batter fried crispy fish.

Notes

If you are not comfortable using Beer in your Fish and Chips recipe you may replace the beer with cold water, that is, 2/3^rd cup cold water. If you can get hands on sparkling water that will be a very good alternative, else regular cold water will very well do.

Nutrition

Serving Size: 4

Classic Fish And Chips