Easy Fish and Chips Recipe
It is no surprise that the favourite take away food in the UK is traditional fish and chips. With its crisp and crunchy batter, mild fish flavour and accompanying golden fried potatoes, what could be more satisfying? Fish and chips became popular in the UK in the early 1800s as an inexpensive food for the working class. Today, the average price for fish and chips is £6. But fish and chips is not just for the working class. A celebrity owned pub in London boasts a meal of fish and chips served with a half bottle of champagne for £75!
Typically, a mild fish such as cod or haddock is coated in batter, deep fried and served along with thinly sliced, deep fried potatoes. This crunchy meal is best served with a dash of salt and vinegar. When sold as take away it is traditionally wrapped in plain paper with an outer wrapping of newspaper to help absorb the oil.
Even though the entire meal is deep fried in oil, those who are calorie conscious should not shy away from this classic combination as an occasional splurge. Consider the nutritional benefits first. Fish and chips supplies a great deal of protein, fibre, iron, calcium and vitamins A and C. While the exact calorie count will depend on the recipe, you can figure on roughly 2.2 calories per gram. The average serving of fish and chips is about 250 grams yielding a calorie count of about 550 per serving.
Here is a basic recipe for making your own Fish and Chips at home (about 4 servings):
British Fish and Chips Recipe
– 2 ¼ cups flour, divided
– 1 tsp salt
– 1 ¼ cup beer
– 1 egg yolk
– 1 egg white beaten into stiff peaks
– 1 tbls oil
– 3-4 baking potatoes (peeled and sliced ½-inch thick/soak in cold water)
– Oil for deep frying
– Fish 1 ½ to 2 pounds (cod or haddock)
- Put on your Union Jack Apron and Chef hat.
- Preheat oven 200 F. Heat oil in a deep fryer or deep pan to 375 F.
- Combine the flour and salt; sift into a large bowl. Add the beer, egg yolk and 1 tbls. of oil. Whisk thoroughly and set aside for 30 minutes.
- Remove the potatoes from the cold water and pat dry. Working in batches, drop them into the hot oil one at a time. Fry until brown. Drain and transfer to a paper-towel lined pan. Keep them warm in the oven while cooking the remaining batches. Let the oil return to 375 F before continuing to brown the potatoes.
- Salt and pepper the fish.
- Fold the whipped egg into the flour/beer batter.
- Place the remaining cup of flour in a separate bowl.
- Dip the fish, one fillet at a time, into the flour, shake off the excess and set aside.
- Working in batches, dip the floured fillets into the batter and drop gently into the hot oil. Once the fillets are brown, remove them from the oil and keep warm while frying the remaining batches.
- Serve on newspaper with salt and vinegar.