Good Ole English Fish And Chips Recipes

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CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

GOOD OLD FASHIONED ENGLISH CHIP-SHOP STYLE CHIPS!



Good Old Fashioned English Chip-Shop Style Chips! image

The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar!

Provided by French Tart

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs old potatoes, peeled and cut into chunky sticks
oil (for frying)
salt
vinegar

Steps:

  • Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
  • Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
  • Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
  • Fry until the chips are pale golden.
  • Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
  • Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
  • Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.

TRADITIONAL BRITISH FISH AND CHIPS



Traditional British Fish and Chips image

Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.

Provided by Food Network

Categories     main-dish

Time 9h10m

Yield 6 servings

Number Of Ingredients 13

12 large russet potatoes
Canola oil, for frying
2 cups all-purpose flour
3 teaspoons kosher salt
1 tablespoon freshly ground black pepper
3 cups all-purpose flour
3 tablespoons paprika
3 tablespoons kosher salt, plus more for fish
One 12-ounce bottle lager beer (the lighter and fizzier, the better)
3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
Canola oil, for frying
Kosher salt
Good-quality malt vinegar, for serving

Steps:

  • For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
  • Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
  • When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
  • For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
  • For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
  • For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
  • Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

CLASSIC BRITISH FISH AND CHIPS RECIPE



Classic British Fish and Chips Recipe image

Classic fish and chips are one of Britain's national dishes. They are easy to make at home in a few simple steps and as delicious as any you can buy.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree

Time 1h25m

Yield 4

Number Of Ingredients 12

For the Fish:
7 tablespoons (55 grams) all-purpose flour (divided)
7 tablespoons (55 grams) cornstarch
1 teaspoon baking powder
Sea salt (to taste)
1 pinch black pepper (to taste)
1/3 cup dark beer (cold)
1/3 cup sparkling water (cold)
4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
2 pounds potatoes (peeled)
1 quart (1 liter) vegetable oil (or lard; for frying )

Steps:

  • Serve immediately with the hot fish accompanied by your favorite condiment.

Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

"GOOD OLE ENGLISH FISH AND CHIPS"



Easy and the Real Deal

Provided by linda O

Categories     Fish

Time 55m

Number Of Ingredients 15

1 can(s) (12 oz) soda water
1/3 c ale or beer for taste
1 egg, beaten
1 c rice flour you can use all pur flour instead
1 Tbsp baking powder
4 tsp salt more for seasoning
2 c rice flour for dredging
2 lb cod fish cut any way you want
6 c oil in a skillet or deep fryer add oil where your line is for frying.
malt vinegar for serving
2 lb large russet or idaho potatoes
cut into 1/2 inch slices the size of
your index finger.
tartar sauce, lemon, or ketchup
1 c all purpose flour

Steps:

  • 1. Cut the fries the length of your pinky finger. Place in water 30min.
  • 2. Drain water when ready to cook. Have a deep fryer or skillet 325 degrees. Cook 5 minutes
  • 3. Fry then again 15 minutes. Drain and salt and place in oven till ready to use.
  • 4. For the fish add soda water, ale, and egg mixture into the flour mixture and mix together till smooth.
  • 5. Dredge the cut fish into the flour and soda water mixture. Let excess drip off.
  • 6. Fry till golden brown 5 minutes. Add lemon, tarter sauce and malt vinegar.
  • 7. Try this it works just as well. Buy fish batter in a box add your soda water and ale. Dip fish and fry.

GOOD OL' ENGLISH-STYLE BEER-BATTERED FISH 'N CHIPS



Good Ol' English-Style Beer-Battered Fish 'n Chips image

This is a delicious recipe for fish and chips, the old-fashioned English way. White cod is the preferred fish, but flounder works nicely too.

Provided by Hungry Chefs

Categories     One Dish Meal

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 lb white cod fish fillet
2 cups flour
1 egg
5 ounces milk
5 ounces beer, flattened
1 teaspoon salt
vegetable oil
malt vinegar
5 idaho potatoes
vegetable oil

Steps:

  • FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
  • Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
  • When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
  • Sprinkle fish with a little salt and malt vinegar.
  • CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
  • Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.
  • Enjoy!

Nutrition Facts : Calories 1169, Fat 8.5, SaturatedFat 3.1, Cholesterol 214.2, Sodium 1395.3, Carbohydrate 194.8, Fiber 15.1, Sugar 4.7, Protein 70.2

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