Fish & Chips are one of, if not THE most popular dish in the UK. Here I am going to show you my step by step guide on how to make THE CRISPIEST fish and chips, served with 3 classic side pairings...
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Fish:
Haddock or cod fillets
Salt & pepper
Rice flour
Batter:
(enough for at least 6 fillets, if not a few more)
1 cup vodka (ice cold)
1 cup beer (high carbonation, ice cold) - I used a Belgian Duvel beer
120g rice flour
170g all purpose flour
1 tsp baking powder
1 tsp curry powder
1. In a large bowl, mix together the rice flour, all purpose flour, baking powder and all purpose flour with a whisk. Mix in the vodka then mix in the beer until just combined. The key thing here is to make sure that the batter stays very cold. Coat each fillet in some rice flour, dip into the batter then fry the fish at 180 C / 355 F for 5-8 minutes until golden and cooked through.
Curry Sauce:
Serves 6
Large knob of butter
1 large onion
1 small carrot
3 cloves garlic
1/4 small apple
1.5 tbsp curry powder
3 tbsp cornflour
500ml chicken stock
1 tsp white wine vinegar
Salt & pepper, to taste
1. Dice all of the vegetables, then add them into a pan over a medum heat with a large knob of butter. Cook this, stirring frequently, for 15 minutes until the veggies have completely softened and they have started to take on some colour. Add in the curry powder, cook for a few more minutes to toast and bring out the flavours, then add in the cornflour. Mix this in until combined, then add the chicken stock, white wine vinegar and salt & pepper to taste.
2. Bring this pan to a simmer, then cook for 15-20 minutes uncovered. Once this has cooked, remove the pan from the heat and add the ingredients into a blender, or using a hand blender, blitz until smooth and silky, adding a splsh of water if you want it thinner (depending on preference) Test for seasoning and adjust to taste.
Tartare Sauce:
Serves 4-6
180g mayonnaise
1 tbsp pickles, finely chopped
1 tbsp capers, finely chopped
1 tbsp tarragon, finely chopped
Dill 1 tbsp, finely chopped
Squeeze of lemon juice
4 dashes of Worcestershire sauce
1.2 tsp dijon mustard
Salt & pepper, to taste
1. Mix all ingredients together in a bowl and adjust seasoning to taste.
Mushy Peas:
Serves 4
2 tins of marrowfat peas (180g drained)
Splash of stock (roughly 50ml)
1 tsp baking soda
30g knob of unsalted butter
Salt & pepper, to taste
1 tbsp finely chopped mint leaves
1. Strain and rinse the marrowfat peas, then add them into a bowl, cover with water, add a pinch of bicarbonate of soda and leave to sit in the fridge overnight. The next day, strain the pes, add into a pan with the stock then cover and cook for 15-20 minutes until cooked through. Mash with the back of a spoon, add some butter and freshly chopped mint and serve.
Chips:
Serves 4
6 large King Edward potatoes
Vegetable oil, for frying
Salt
Malt vinegar or vinegar powder (not 100% necessary)
1. Par boil the chips in salted water until tender, leave to cool then do the first fry on them to get a slight crispy outer layer form on the chips. We don't want much colour on them yet though. Chill the par-fried chips, or freeze ideally, then fry a final time for 4-6 minutes until golden and crisp.
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