London fish and chips is a beloved dish that originated in the United Kingdom and has become a symbol of British cuisine. It typically consists of battered and deep-fried fish fillets served with thick-cut fries (chips), often accompanied by mushy peas, tartar sauce, and a wedge of lemon. Here’s a traditional recipe to make London fish and chips at home:
Ingredients:
For the fish:
– 4 fillets of white fish (such as cod, haddock, or pollock)
– 1 cup all-purpose flour, plus extra for dredging
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cold water or beer (for a lighter batter)
– Vegetable oil, for frying
– Lemon wedges, for serving
For the chips:
– Potatoes, peeled and cut into thick strips
– Vegetable oil, for frying
– Salt, to taste
Instructions:
1. Start by preparing the fish fillets. Pat them dry with paper towels and season both sides with salt and pepper. Set aside.
2. In a mixing bowl, whisk together 1 cup of flour, baking powder, salt, and black pepper. Gradually add the cold water or beer, whisking continuously, until you have a smooth batter. The batter should have a thick but pourable consistency. If it’s too thick, you can add a bit more water or beer. Let the batter rest for about 15 minutes.
3. While the batter is resting, heat vegetable oil in a deep fryer or large pot to 350°F (180°C). You’ll need enough oil to fully submerge the fish fillets.
4. Dredge each fish fillet in flour, shaking off any excess. This helps the batter adhere to the fish better.
5. Once the oil is hot, dip each floured fish fillet into the batter, coating it completely. Allow any excess batter to drip off before carefully placing the fish fillets into the hot oil.
6. Fry the fish fillets in batches, making sure not to overcrowd the fryer or pot. Fry for 4-5 minutes, or until the fish is golden brown and crispy on the outside and cooked through on the inside. Use a slotted spoon or tongs to carefully remove the fish from the oil and transfer them to a plate lined with paper towels to drain excess oil.
7. While the fish is frying, you can also fry the thick-cut potato chips (fries) until golden brown and crispy. Drain them on paper towels and season with salt while still hot.
8. Serve the fish and chips hot, with lemon wedges on the side for squeezing. You can also serve them with mushy peas and tartar sauce for a traditional touch. Enjoy your homemade London fish and chips!
Note: Be cautious when frying to avoid oil splatters and ensure the fish is cooked through. You can also use a deep-frying thermometer to monitor the oil temperature accurately. Adjust the quantities of ingredients based on your preferences and the number of servings desired.
