Fish and Chips recipe
Serving for 2 people
1 fillet of cod
1 fillet of haddock (note: I had 1.5 lb of both in total)
2 large potatoes
500 ml beer
100 ml of vodka
1 tsp baking soda
1 tbsp honey
300 gr flour
2 tbsp of flour for dusting
1 tsp Oregano
1 tsp Paprika
Salt and papper to taste
1.5 lt Sunflower oil for frying (or vegetable oil if you like)
Lemon and malt vinegar for serving
1.Peel the potatoes and cut into chunky sized chips (it’s important all cuts are approximately the same size). Don’t cut too thick as it will contain to much moisture inside and the chips will be soggy. Once you cut chips, place it in the bowl with cold water and leave it for 10 minutes to wash out starch.
2.After potato has been washed, place them in slightly salted water and cook on simmer for about 15 minutes. Just until the outside of potatoes starts to break up. Place them on a rack ( or on a tray covered with paper towel) and put it in the refrigerator for about 30 minutes
3.Meantime prepare your batter. Combine flour, honey, baking soda, vodka and beer. Whisk everything together. Don’t worry if there are small lumps, it doesn’t have to be perfectly smooth. Leave it aside
4.Next cut your fish into fairly large chunks. Dry them with paper towel. Season fish with salt, papper and paprika. Coat it with flour evenly. Leave it aside
5.In a large pan heat oil to 130 C. First frying for potato chips should be for about 5 minutes just until it begins to colour. Next step is to place them on a rack and put it in refrigerator to dry while cooking your fish. It is important to let them dry throughly otherwise it will be soggy. Bear with me 🙂
6.Bring your oil to 160 C. Deep fish into the batter and straight into the hot oil. Fry fish until it’s golden colour and crisp on the outside for about 4-8 minutes depending on thickness. Place on the plate covered with paper towel to drain excess of oil.
7.Last step is final frying for potatoes for about 3-5 minutes until its beautiful golden colour. Put it in the bowl and season with salt, pepper and oregano ( do it while the potatoes are warm).
Your fish and chips are ready. Serve on plates or newspaper with lemon juice and malt vinegar. Guys, I have to add that I really love it with tartar sauce. Below is a quick recipe of it (takes about 5 minutes to make it, just combine all ingredients together).
½ cup of mayonnaise
2 tbsp finely chopped pickles
1 tsp mustard
1 tsp lemon juice
Hope you guys enjoy it.
Thank you 🙂