Pub Style Fish And Chips Recipes

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CLASSIC BRITISH FISH AND CHIPS RECIPE



Classic British Fish and Chips Recipe image

Classic fish and chips are one of Britain's national dishes. They are easy to make at home in a few simple steps and as delicious as any you can buy.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree

Time 1h25m

Yield 4

Number Of Ingredients 12

For the Fish:
7 tablespoons (55 grams) all-purpose flour (divided)
7 tablespoons (55 grams) cornstarch
1 teaspoon baking powder
Sea salt (to taste)
1 pinch black pepper (to taste)
1/3 cup dark beer (cold)
1/3 cup sparkling water (cold)
4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
2 pounds potatoes (peeled)
1 quart (1 liter) vegetable oil (or lard; for frying )

Steps:

  • Serve immediately with the hot fish accompanied by your favorite condiment.

Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

PUB STYLE FISH AND CHIPS



Pub Style Fish and Chips image

Make and share this Pub Style Fish and Chips recipe from Food.com.

Provided by danny j

Categories     Halibut

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 gallon safflower oil
4 large russet potatoes
kosher salt, to taste
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 dash Old Bay Seasoning
1 (12 ounce) bottle beer, cold
1 1/2 lbs cod, cut into1-ounce strips
2 cups cornstarch (for dredging)

Steps:

  • Directions.
  • Heat oven to 200 degrees F.
  • Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
  • Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
  • In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
  • Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
  • Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
  • Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

TRADITIONAL BRITISH FISH AND CHIPS



Traditional British Fish and Chips image

Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.

Provided by Food Network

Categories     main-dish

Time 9h10m

Yield 6 servings

Number Of Ingredients 13

12 large russet potatoes
Canola oil, for frying
2 cups all-purpose flour
3 teaspoons kosher salt
1 tablespoon freshly ground black pepper
3 cups all-purpose flour
3 tablespoons paprika
3 tablespoons kosher salt, plus more for fish
One 12-ounce bottle lager beer (the lighter and fizzier, the better)
3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
Canola oil, for frying
Kosher salt
Good-quality malt vinegar, for serving

Steps:

  • For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
  • Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
  • When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
  • For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
  • For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
  • For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
  • Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

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