A Great British Fish & Chips

fresh white fish

🥗Healthier: grilled fish

💰Cheaper: frozen fish fillets

Grilled fish reduces calories and frozen options are more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch is more economical.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water provides a lighter batter without alcohol.

tartar sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayonnaise

Yogurt sauce is lower in calories while mayonnaise is budget-friendly.

Peel the potatoes and cut them into uniform thick strips.

Run the potato strips under cold water until the water runs clear to remove excess starch.

Soak the potatoes in salty water (salty like the sea) and bring to a boil.

Boil the potatoes for about 6 minutes after they come to a boil, ensuring they are cooked but still intact.

Drain the potatoes and place them in the freezer to chill.

Remove the skin from the cod fish using a thin knife.

Prepare a wet brine with 2 liters of water and 160 grams of salt, then soak the fish for 8 minutes.

After brining, dry the fish gently and place it in the fridge until ready to use.

Heat oil to about 160°C for frying the potatoes.

Fry the chilled potatoes for about 6 minutes until crispy, then remove them from the oil.

Dredge the fish in flour, then dip it into a batter made from 200 g flour, 100 g corn flour, 1 teaspoon baking powder, 1 teaspoon turmeric, and a mixture of beer and sparkling water to taste.

Carefully lower the battered fish into the hot oil and fry until golden brown.

Remove the fish from the oil and drain on paper towels.

Serve the fish and chips hot with salt, lemon, and ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens