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British Fish and Chips



BRITISH FISH and CHIPS
Pub Restaurant Recipe

1 pound cod fillet
2 cups of flour
1 egg
5 ounces milk
5 ounces of good amber beer that’s sat out and gone stale
1 teaspoon salt
5 medium sized Idaho potatoes
enough oil to deep fry the fish and chips
malt vinegar

Combine the salt and flour in a bowl. Mix the egg and milk in a separate bowl, being careful to not mix too much. Pour the egg and milk mixture into the bowl with the flour and salt and mix until you’ve introduced a good number of bubbles. Hat your oil (preferably in an electric skillet) to 375 degrees. Cut the fish fillets into 2-3” strips and try to remove any small bones. Once the oil is hot enough, you can pour the beer into the batter mix and stir to combine. Pick up the fish with a fork or tongs and completely coat each piece with batter before gently lowering it into the oil. Be careful to not add too much at one time. You risk having the oil overflow and you’ll cool the oil too much. Fry the fish until it reaches a nice light golden brown coloring. You should turn the pieces only once while cooking. Remove the fish from the oil and let it drain on a paper towel. Depending on how much fish you need to cook, you can keep your pieces hot and crispy in a 300 degree oven.

Peel the potatoes and cut them lengthwise into ½” strips. Rinse the potatoes thoroughly to help remove the white starchy residue and then pat dry with a paper towel. Place the chips into the hot oil, being sure to avoid splattering or overflowing the fryer. If you have to cook the fries in batches, you can keep them warm and crisp in the oven along with the fish. Take a piece of newspaper and roll up diagonally to make a cone. Place a good amount of chips inside, and sprinkle with some salt. Place a few pieces of fish on top and sprinkle with malt vinegar and salt to your liking. Pour yourself a nice pint of good dark beer and enjoy your English tradition.