June 02, 2016
Fish & Chips are a British staple that is really popular here in the states…and in my house especially. It is truly the most simple and easy dish to prepare and is perfect for any summer indoor or outside occasion. It is a really great party food as well. For catering we cut both the fish and the fries in small bites and served stuffed in a paper cone as a super hors d’oeuvre. People absolutely go nuts for them at every party they are served. They are a huge hit.
- Fresh Fish: Cod, Haddock, Tilapia, Pollock
- All-purpose flour for a light dredging
- Vegetable, canola, or peanut oil
- Kosher Salt for finishing
Fish should be cut in 1” wide strips about 5” to 6” long. Damp the cut fish with a paper towel for the fish should be dry. Lightly dredge fish in flour and shake off any excess flour. This is done to help the batter stick to the fish.
- 2 cups all-purpose flour
- ¼ cup corn starch
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 Heineken beer (or any ale or lager) you prefer
In a mixing bowl add all the dry ingredient and whisk until well blended. Add one 12 ounce bottle of beer and stir with wooden spoon until completely mix. Do not over mix. Put fish into batter and immediately fry fish until golden brown – remove from fryer and dust lightly with Kosher salt and place in a 200 degree oven on a sheet pan lined with a wire rack until ready to serve.
CHIPS (Belgium Twice Fried Potatoes)
- Russet Potatoes (peeled and cut)
The Belgium people really know how to make pomme frites…they are twice fried. The first frying is to cook the potato without browning them in a low-temperature oil (320 degrees). The second frying is for browning and crisping them at a higher heat (375 degrees).
Peel the potatoes and cut them in the size you prefer. Wash, drain, and thoroughly dry the cut potatoes. Fry in small batches at 320 degrees until completely done but not brown. Remove from oil and let cool completely. Once cooled, heat oil to 375 degrees and fry until golden brown and crispy. Dust with Kosher salt immediately after they come from the fryer. Put on a sheet pan with a wire rack and hold batches in a 200 degree oven until ready to serve.
Malt vinegar, cocktail sauce, tartar sauce, ketchup
What is your favorite way to each fish and chips? Mine is ketchup or tartar sauce. While I love malt vinegar, I never cared for it on my fish & chips. That said, malt vinegar is very British and traditional…so you may want to try it for yourself.