What could be more British than fish and chips? Some of the best fish and chips I have ever had was while visiting England. My husband and I went into this tiny pub close by the parliament building. The dish was amazing!
This wasn’t that good, but it certainly wasn’t bad.
The batter for the fish was very thick and clung to the fillets nicely. It had good flavor, which could be changed depending on what type of beer you used. I used a light brew, but using a dark lager would change the flavor completely.
One thing in all my years of cooking that I have never done, surprisingly, is make homemade French fries. I cut the potatoes in uniform matchsticks. Before cutting I boiled the potatoes for about 10 minutes. They were by no means cooked through, but I think this helped them cook quicker, meaning that they weren’t overly brown after frying.
The fries were soft on the inside and had a lovely crispness on the outside.
I served the fish and chips with the Cauliflower Coleslaw. The vinegar in that dish blended very well with the fish.
Really a nice dinner!
FISH AND CHIPS
1 1/3 Cups All Purpose Flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tablespoon Melted Butter
2 Egg Yolks, Beaten
3/4 Cup Flat Beer
1 1/2 Pounds Skinned Fillet of Cod
1 1/2 Pounds Mature Baking Potatoes
Salt
Combine flour, salt, pepper, melted butter, and egg yolks. Stir until well mixed. Slowly pour in beer, stirring constantly, until smooth. Allow to rest for 3 to 12 hours in refrigerator. Coat fish fillets with batter and allow to rest until ready to fry. Cut potatoes into matchsticks and soak in water for 30 minutes to release starches. Drain and dry completely. Heat oil in a heavy duty skillet to 375 degrees. Deep fry fish until browned, about 3 to 5 minutes per side. Fry potatoes for 3 to 5 minutes or until golden. Sprinkle with salt once removed from oil. Arrange potatoes and fish on a platter and serve hot.
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