WATCH: How to Make Classic Fish and Chips
Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!
Though its English origin is uncontested, this beer-battered take-away snack was actually an early example of culinary fusion, conceived after Spanish Jews brought the concept of fried fish to England in the 17th century. When, nearly 200 years later, the country developed railways to transport fresh fish from the North Sea to more populated areas, the classic fish and chips we know today became a staple snack for British working class citizens.
This month, our friends at Hooley’s and Rebel Rebel introduce an easy-to-follow recipe for you to try at home. They recommend using boneless cod or halibut fillets, but any type of fish will do. The secret, they say, is adding a bit of yeast to the batter to make it delicate and crispy. So before you order in for your next potluck with friends, why not impress with a platter of homemade pub grub?
See below for a video of the chefs preparing fish and chips live at Rebel Rebel (VPN off):
Ingredients (serves two):
2 deboned fish fillets (cod, halibut or other)
110ml ice water
110ml beer
7g yeast
100g plain flour
2 imported potatoes
3-5g salt
a pinch of turmeric (for color)
Method:
For the fish:
1. Whisk together the cold water, beer and yeast in a bowl. 2. Slowly add the flour, whisking it into the liquid mixture.
3. Add one-half teaspoon turmeric for color and salt to taste.
4. Let stand for 30 minutes to allow yeast to ferment – you should see small bubbles in the batter.
5. Flour and batter the fish fillets.
6. Fry for 7-8 minutes at 175 degrees Celsius.
7. Remove from the fryer, dab with paper towels to remove excess grease and serve with French fries, tartar sauce and ketchup.
For the chips, or fries:
1. Peel and wash one or two imported potatoes (local varieties often come out too soggy).
2. Cut the peeled potato into thick rectangular chunks.
3. Fry for 7-8 minutes at 175 degrees Celsius.
4. Serve with the fried fish prepared above.
This recipe is courtesy of Rebel Rebel Café, Hooley's Irish Pub and Restaurant, The Brew Bar & Bistro and Aroma Bistro.
To read more Home Cooking click here.
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