Fish and chips, one of the most beloved dishes in the United Kingdom, has a rich history.
The origin of this iconic meal can be traced back to the 19th century. It is believed that fish and chips first gained popularity among the working-class communities in the coastal regions of England.
Today, fish and chips are considered a quintessential British dish, enjoyed by people of all backgrounds and ages. Whether enjoyed at a seaside town, a local pub, or a traditional fish and chips shop, this meal continues to bring joy to people’s taste buds.
- 4 large white fish filets (such as cod or haddock)
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold sparkling water
- 4 large potatoes, peeled and cut into thick fries
- Salt, to taste
- Malt vinegar or tartar sauce, for serving
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt. Slowly add the sparkling water, whisking until a smooth batter forms.
- Pat the fish filets dry with a paper towel and season them with salt.
- Dip each fish filet into the batter, ensuring it is fully coated.
- In a large pot, heat vegetable oil over medium heat. Make sure you have enough oil to fully submerge the fish filets.
- Carefully place the battered fish filets into the hot oil, one at a time. Fry them for about 4-5 minutes on each side or until golden brown and crispy. Remove from oil, and place on a plate with a towel beneath to sit.
- In a separate pot, blanch the potato fries in boiling water for about 3-4 minutes. Drain and pat them dry.
- In the same pot used for frying the fish, heat the vegetable oil again. Once hot, add the blanched potato fries and fry them until golden and crispy. Remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt to taste.
- Serve the fish and chips with malt vinegar or tartar sauce on the side. Enjoy this classic British dish!
Note: Remember to exercise caution when working with hot oil.