The best Fish & Chips, like the one you’ll find in Britain and carrying the bulk of reputation for British food. This dish will bring a smile to any fish lover, young or not.
The version I’m proposing is a bit more lavish since we added Parmesan cheese, paprika, garlic powder…..and salt, Brits hate salt. For health reasons I will say that salt is at your discretion. This batter also is great with so many different ingredients for which I give you some examples at the end of this recipe. Enjoy!
- Fish / thick fillets if possible / 4 (6 if repeats possible)
- Flour / all purpose / 1 cup
- Mineral water / 1 can
- Parmesan cheese / 4 tbsp
- Paprika / 1 tbsp
- Garlic powder / 1 tbsp
- Pepper & Salt / at your taste
- Unfreeze the fish completely before cooking. Semi frozen fish will leave you with a perfect crust and raw inside.
- To brine the fish beforehand is one of the most important steps to achieve a great result. I normally brine just water and salt but it is perfect if you want to improve the brine with wine, herbs, or other.
- The original Fish & Chips is made with Cod up in Britain, but any fish that sells in thick fillets will do.
STEP BY STEP for a perfect Fish & Chips
- The most important step for the best fish & chips is to brine the fish pieces before we fry it.
- Cut the fish in equal size pieces.
- Get a container that will hold the fish and enough water to cover them. Salt the water to the level saltiness of your favorite soup. Add the fish to the container and then the salty water / let it rest minimum 30 minutes in fridge
- Pat dry of excess liquid before you dredge in frying paste for best fish and chips.
- Mix well: garlic powder, Parmesan, pepper and flour.
- Add and mix slowly the freshly open mineral water to the flour mixture so you don’t lose much of the gas inside the water, this will make a crispier product. Do not over mix, leaving some lumps in mixture is OK. Do this step just before frying the pieces
- CONSISTENCY OF PASTE: For best fish and chips do not leave paste too thick or outer crust when frying will be too heavy and thick. Make initial tries adding more or less water to paste to achieve desired crust.
- Add oil to deep pan enough to cover the pieces, about 3 – 4 fingers / 2 in. / Heat oil until barely fuming / do not add to many pieces at the same time / remove when golden
- Do not put lid over cooked pieces or they will become soggy. Cooking has to be done just before eating to keep crispiness.
This batter is multi-functional and I recommend trying it with chicken breast and it does beautifully. Other highly recommended cooking options are shrimp and onion rings, believe me you won’t regret it.
Fish: tartar sauce, homemade mayonnaise, parsley mayonnaise
Chicken: breast: marinara sauce, mushroom sauce, curry sauce, spinach sauce
Shrimp: tartar sauce, mushroom sauce, marinara sauce, parsley sauce
Onion Rings: marinara sauce, spinach sauce, mustard sauce