British cuisine

Easy

Fish and Chips

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This classic British dish is perfect for a summer afternoon. The beer-battered fish fried in the right temperature, will guarantee an ultra crispy and light exterior, with a tender and flaky interior. The only way to make this dish better is to serve it with a homemade eggless Rémoulade sauce and mushy peas with a rustic texture.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

1 cup All-Purpose Flour
1/2 cup Rice Flour
1/4 tsp. Cayenne Pepper Powder
1/4 tsp. Black Pepper
4 pinches Salt【Batter】
1 cup Beer
1 medium Egg
1 cup Canola Oil
1/2 cup Milk
1¼ tsp. White Vinegar
2 pinches Salt
1 tsp. Tarragon
1 sprig Chives
1 tsp. Parsley
1 tsp. Capers
1 tsp. Paprika Powder
1 tsp. Dijon Mustard
1 tbsp. Gherkins
1 large Potatoes
2 slices Cod Fillets
Cod Seasoning
3 pinches Salt
1/2 tsp. Black Pepper
1 pinch Sea Salt 【After Cod 1St Fry】
2 pinches Salt 【Chips Before 1St Fry】
1 pinch Salt
1 tbsp. Cooking Oil 【For Green Peas】
1/2 cup Green Peas 380F
1 tbsp. Shallots
1 medium Garlic Cloves
2 pinches Salt
1 tbsp. Butter

Directions:

Step 1

First let’s create the batter for our fish, add all-purpose flour and rice flour into a bowl, mix well. Add cayenne pepper, black pepper, and salt, mix well. Pour in the beer little by little while stirring. Break an egg in a small bowl, lightly beat, add to the mixture, mix well, then chill the batter in the fridge for at least 30 minutes. (It’s better to chill the batter in the fridge overnight)

Step 2

Let’s make an eggless Rémoulade sauce, pour canola oil, milk, and white vinegar into a bowl, season with salt (2 pinches) and blend until the mixture thickens. Add tarragon, chives, parsley, chopped capers, paprika, dijon mustard, gherkins, mix well and chill the sauce in the fridge.

Step 3

Now onto the chips: Peel your potato and cut it evenly. Bring the oil to 300°F / 150°C, blanch the fries for 3 minutes, take them out and let them rest on a paper towel.

Step 4

Pat cod fillets dry and lightly season them with salt and black pepper. Bring the oil to 300°F / 150°C. Dredge the fillets in flour and coat them with the batter, take the fillets out and let the excess batter drip off, slowly place them into the oil, keep the temperature of the oil around 300°F / 150°C, fry the fillets for about 6 to 8 minutes (If you are using a deep fryer the fillets will rise to the top when they are ready), place the fish on a paper towel and lightly salt them immediately to prevent them becoming soggy too quickly.

Step 5

Season the blanched potato chips with salt, bring the oil to 193°C / 380°F and place the potato back in, fry until they turn golden brown or rise to the top, take them out and place on a paper towel.

Step 6

Pour about a tablespoon of oil into a saucepan, put the heat on medium high and pour in a cup of peas, cook until the peas are soft, add a knob of butter and mix, add in 1 finely diced shallot and 1 finely diced garlic clove, cook for 2 more minutes, mash the peas with a masher (Do not overmash them as we still want some texture).

Step 7

To serve, place the potato chips on the plate, then add fried fish on top of the chips, add the Rémoulade on the side, sprikle some chives on top, add mushy peas on the side, serve with a wedge of lemon, enjoy!