Who doesn’t love this national classic!
Whether you prefer Cod, Haddock, Hake or Pollock, it’s a fact that the batter makes or breaks this dish.
Light, Crispy, Fluffy, Thick, however you like it, it needs to be done right with love, care and attention.
As a child Mum & Dad got paid on Thursdays and that was our Fish & Chips day. Mother Hubbards back in the 80s was the best of the best in Bradford. Unfortunately, not anymore.
Roll on decades later and the Singh4Supper household still loves this beauty on Thursdays and maybe a Friday when my wife’s at work.
Let me share my Beer Battered Fish & Triple Cooked Chips recipe with you. Here is my step by step guide.
3 Potatoes Cut into Chips
Fish Fillets or Loin (Cod)
100 g Plain Flour
100 g Rice Flour
1 tsp Baking Powder
300 ml Lager or use 300ml Soda Water
1 tsp Each of Black Pepper and Salt to season the Flour
Beef Dripping or Vegetable Oil to deep fry Fish & Chips
- Rinse chips under tap for 2 minutes to discard excess starch. Place into pan of cold water, bring to boil and simmer until nearly fully cooked. Carefully take out and place on wire rack to cool down.
- Pat your fish dry with paper towels. Dust with the seasoned flour and place to one side.
- In a large bowl, mix the rice flour and plain flour along with the baking powder. Add the larger or soda water and mix until you have a double cream consistency batter and then place in the fridge.
Time To Fry The Chips (2nd Cook) - Fry at 150c for 4-5 minutes. They will be lightly golden at this stage. Place to one side to allow them to cool.
Time To Fry The Fish - Place the fish into the batte,r ensuring it is fully coated. Allow the excess to drip off and then gently lower into the hot oil and fry at 180c 7 mins. Depending on the thickness of your fish, it can take longer. Turn over after a couple of minutes.
Once cooked, take out the battered fish with a slotted spoon and place it onto a kitchen paper towel.
Time To Fry The Chips Again (3rd Cook) - At 180c fry your chips for 2-3 minutes. That’s all they need as they are already cooked. You’re just giving them that final fry to make them crispy.
Serving Suggestion - Enjoy your Fish and Chips with mushy peas, salt & vinegar, bread & butter, let’s not forget about a drink. Dandelion & Burdock is a match made in heaven with this British Classic.