Fish and Chips
Fish and chips is a popular dish in England, New Zealand and Australia. The traditional fish in England is cod, though this is likely to fall apart or fail to cook in the middle.
- Prep
- 13 min
- Cook
- 30 min
- Total
- 43 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat the vegetable oil in a deep fryer to 180°C (350°F), or until a cube of bread browns in 15 seconds when added to the oil.
Procedure
Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6–8 minutes or until they are crisp and golden.
Procedure
Remove from the oil, and drain on kitchen paper. Sprinkle with sea salt and keep warm.
Procedure
In a bowl, whisk together the plain flour, corn flour, salt, and enough cold water to form a batter.
Procedure
Cut the fish into thick slices, then coat in the batter.
Procedure
Deep fry the fish in batches for 5–6 minutes, depending on the size of the fish. Remove and drain on kitchen paper.
Procedure
Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist, place the fried fish and chips on brown paper or newsprint.
Procedure
Top with salt and/or vinegar. Typically the lemon wedges are squeezed over the fish and the vinegar is sprinkled on the chips. Also can be served with pickles, pickled onions, tartar sauce, pickled eggs, and mushy peas.
Warnings
Fish and chips involves deep frying and can be dangerous and should only be performed with care. It is a leading cause of house fires in England, and further, may spill hot oil, causing severe burns.
Photo: Gordon Joly · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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