The Fakeaway Series: Fish ‘n Chips

recipes

It’s Friday and it’s time for another great Fakeaway – and this time it’s a classic! Let’s not pretend, this week hasn’t been great for a lot of us and we probably all spent far too much money, celebrating and then drowning our sorrows.

However that doesn’t mean that we need to miss out on our well deserved Friday night treat! Check out the recipe below for a fresh, crispy and unbelievably tasty Fakeaway Fish ‘n Chips.

Beer Battered Fish ‘n Chips

Course: DinnerCuisine: BritishDifficulty: Easy
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • For the Beer Battered Fish
  • Your choice of white fish (Our preferred choice is a thick Cod Loin as in the picture above)

  • 1 cup of all purpose flour

  • 1 egg

  • 1 large can or bottle of your choice of lager or beer

  • 2 tsp garlic powder

  • 1 tsp paprika

  • Sea salt

  • Vegetable or sunflower oil for frying

  • For the chips
  • White potatoes (our choice is Maris Piper)

  • Vegetable or sunflower oil for frying

  • Fine sea salt

  • Black pepper

Directions

  • For the fish
  • Wash the fish with room temperature water
  • Pat dry with kitchen roll and pl;ace to one side
  • In a large bowl mix the flour, garlic powder, salt and paprika.
  • Add the egg and mix
  • Then gently whisk in the lager/beer until your mixture is no longer lumpy and has a smooth consistency
  • Generously coat your fish (pat down again with kitchen towel to ensure it is dry first) and then plunge the fish into your hot oil.
  • great tip to test the heat of your oil, is to pop a little bit of the batter in first. If it starts to smoke and goes dark very quickly, then the oil is too hot, if it does not start to cook straight away, the oil is not hot enough. You want the oil to bubble but not smoke to get that perfect golden brown texture.
  • For the chips
  • Peel and slice your potatoes length ways to your desired thickness. (Chunky always works best!)
  • Par boil the potatoes for approximately 5 minutes and then strain.
  • Leave the par boiled potatoes in the strainer for 5 to 10 minutes so that the outside dries (this will make your chips much crispier when frying!)
  • Heat your oil to the same temperature as the oil you have used for the fish and then batch cook* your chips.
  • Use a metal slotted spoon to take the chips out of the oil and give them a generous coating of salt.
  • *Tip – do not cook too many of the chips in one go as this will extend the cooking time and you will end up with mushy, oily chips!

We’d love to see your own Fakeaway attempts in the comments and be sure to come back next week for another fantastic recipe!

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