You can’t go wrong with a traditional fish and chips takeaway, so why not enjoy the seaside classic from the comfort of your own home? To satisfy your cravings, we’re sharing the secret behind making your very own proper fish and chips. This homemade recipe is the perfect alternative that anyone can recreate in their kitchen! Think crispy, golden batter, fluffy chips, and mouth-watering flavours – oh we’ve missed it…
For delicious fish and chips just as good as the chippy, you’re going to need:
• beef dripping for deep frying (this is the traditional method, but you can also use sunflower or vegetable oil based on your own personal preference.) If you don’t have a fryer at home, a deep pan will work just as well.
For the fish
• 4x175g cod or haddock fillets
• 225g self-raising flour, plus extra for dusting
• salt and pepper
• 300ml fridge-cold lager
For the chips
• 6 large potatoes
Method:
1. This recipe is perfect for the whole family, serving 4 people. To start, preheat the beef dripping or oil to 120C/250F and preheat the oven to 150C/300F/Gas.
2. Peel the potatoes for the chips and cut into your preferred thickness. Wash well and dry to prepare for frying. Place the potatoes into the pan or fryer and leave them for 8-10 minutes to fry until the chips are nice and soft. You can check to see if they’re cooked by piercing with a knife. Then, remove from the pan and leave to cool.
3. To prepare for the fish, turn up the heat on the pan to 180C/350F.
4. Lightly dust the cod or haddock with flour and season with salt and pepper. This will allow for the batter to stick, giving you the full chippy experience!
5. Sift the flour and a pinch of salt into a large bowl to start the batter. Whisk in the lager to thicken, adding a little extra beer if it seems to become too clumpy. The consistency should be very thick and stick to the spoon. Coat 2 of the fish fillets with the batter and season with salt. Add them into the hot fat and cook for 8-10 minutes until golden and crispy. Carefully remove and allow to drain on a baking sheet lined with greaseproof paper. While you cook the remaining 2 fillets in the exact same way, you can keep them warm in the oven.
6. After all 4 fillets have been cooked, place the chips back in the hot pan for 2-3 minutes to crisp off. Dab off any excess fat and season with salt. Serve with bread and butter, mushy peas, and your preferred choice of condiment, for a truly authentic experience!
Fish and chips proved to be a main staple throughout the country, so much so, that during the Second World War, it was exempt from food rationing! If you recreate this British favourite, be sure to tag us on Facebook, Twitter or Instagram – we would love to see! You can also save the recipe for when you’re back at your ABI for the perfect family treat.
