An English Chef Shows Us How to Fry Proper Fish and Chips

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Cut Kennebec potatoes into thick strips, about three to three and a half inches long and half an inch square.

Heat sunflower seed oil in a deep fryer.

Place the cut potatoes into a bowl, cover with plastic wrap, and allow them to steam.

Fry the potatoes in the hot oil for about three to five minutes until they are soft and crispy.

Remove the potatoes and drain them, then season with salt.

Prepare seasoned flour by mixing flour and salt.

Dredge the cod fillets in the seasoned flour to help the batter stick.

Make the batter by mixing beer, yeast, flour, and a little turmeric for color.

Dip the floured cod into the batter and carefully place it into the hot oil, ensuring it doesn't stick to the bottom.

Fry the fish until it is golden brown and crispy, checking for a nice golden color from the turmeric.

Remove the fish from the oil and season with sea salt while hot.

Serve the fish and chips with tartar sauce, lemon, and malt vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens