Learn how to make Fish and Chips, a British classic, at home!
We've had Fish and Chips in New York, London and at the Leaky Cauldron 🙂 , but we had never made this British classic at home. Well, one of these days we bought some beautiful fish and, instead of sticking to the original plan of having a healthy dinner with grilled fish and steamed vegetables, we made some Fish & Chips!
I don't want to diminish the grilled fish and steamed vegetables (which we love, by the way) but these Fish & Chips (with mushy peas) are fenomenal!
Ingredients
- potatoes
- white fish fillets
- all-purpose flour
- baking powder
- paprika
- cold beer
- salt
- black pepper
- frozen peas
- butter
- mint leaves
- vegetable oil
- lemon wedges
How to make it
- Peel and cut the potatoes in sticks. Place them in a pan and cover with vegetable oil (cold oil). Let it heat/simmer for about 30 minutes over low heat. After 30 minutes, turn the heat to medium/high and let them fry until crispy an golden (30 - 40 minutes more).
- In another pan place peas, butter, mint leaves and a little salt over medium heat untill peas get hot. Add 2 tbsp water and with a fork roughly mash the peas. Set aside.
- When the potatoes are almost done, cut the fish fillets in half, lengthwise (they should be about 1 in/2.5cm wide).
- In a bowl mix the flour, baking powder, paprika and salt.
- Dust the fish fillets in this mixture, shaking off any excess flour and set aside.
- Add the beer to the flour mixture and mix well.
- Remove the fries from the pan and set them aside.
- Dip a fish fillet in the batter, shake off excess and fry them in batches (in the same oil the potatoes were fried) until crisp and golden - about 2 minutes on each side.
- Remove from oil and place them in a plate lined with paper towels.
- Repeat with the other fish fillets.
- When you're done frying the fish, return the fries to the hot oil to warm them up. Meanwhile reheat the peas.
- Remove the fries from the oil and place them in a dish lined with paper towels.
- Serve the fish fillets with fries (chips) and mushy peas - lemon wedges are optional.
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Fish and Chips
Learn how to make Fish and Chips, a British classic, at home!
Servings 4
Ingredients
- 8 medium potatoes
- 3 white fish fillets
- 1 + 3/4 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp paprika
- 1 tsp salt
- 10 fl oz cold beer
- Salt and freshly ground black pepper to taste
- 1 + 1/2 cups frozen peas
- 2 tbsp butter
- 2 mint leaves
- Vegetable oil for frying
- Lemon wedges optional
Instructions
- Peel and cut the potatoes in sticks. Place them in a pan and cover with vegetable oil (cold oil).
- Let it heat/simmer for about 30 minutes over low heat. After 30 minutes, turn the heat to medium/high and let them fry until crispy an golden (30 - 40 minutes more).
- In another pan place peas, butter, mint leaves and a little salt over medium heat untill peas get hot. Add 2 tbsp water and with a fork roughly mash the peas. Set aside.
- When the potatoes are almost done, cut the fish fillets in half, lengthwise (they should be about 1 in/2.5cm wide).
- In a bowl mix the flour, baking powder, paprika and salt.
- Dust the fish fillets in this mixture, shaking off any excess flour and set aside.
- Add the beer to the flour mixture and mix well.
- Remove the fries from the pan and set them aside.
- Dip a fish fillet in the batter, shake off excess and fry them in batches (in the same oil the potatoes were fried) until crisp and golden - about 2 minutes on each side.
- Remove from oil and place them in a plate lined with paper towels.
- Repeat with the other fish fillets.
- When you're done frying the fish, return the fries to the hot oil to warm them up.
- Meanwhile reheat the peas.
- Remove the fries from the oil and place them in a dish lined with paper towels.
- Serve the fish fillets with fries (chips) and mushy peas - lemon wedges are optional
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