Fish and Chips is one of those dishes steeped in tradition and every Englishman has a secret. If you want the best fish and chips, get on a plane to London and go to the Seashell. Their secret is no secret. They use really fresh fish and have been serving a long line of patrons every day for 75 years. You tend to do things right after so much practice. For the rest of us try this. I have to admit this is a variation on Jamie Oliver’s recipe. Not exact but close enough to give him credit.
- 4 Russet Potatoes, peeled and sliced into chips
- 4 Cod Fillets, boned
- 1 Egg
- 1 Cup Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 12oz. Beer
- 1 Quart Vegetable Oil (about)
- Deep Pan or Fryer
- Mixing Bowl
- Slotted Spoon
- Mandolin (optional)
- Chef’s Knife
- Paper Towels
- Pour enough vegetable oil into a deep sided pan to have it deep enough that the fish will be completely submerged. Heat to 300.
- Wash and Peel the potatoes. Make sure they are dry.
- Cut the potatoes in any shape that you like. I like them somewhere between shoestring and chunky. My mandolin has a blade that is perfect but a knife and a little practice work just as well.
- When oil is at temperature, fry potatoes until they are soft, but not brown. Usually about 4-5 minutes. Remove to paper towels.
- Turn oil up to 350. Make sure there are no remnants floating in the oil.
- In a mixing bowl, combine flour, salt, baking soda, a turn or two of pepper and egg. Beat well.
- Slowly mix in the beer, having a swig or two as you go. You really only need about 8 ounces.
- Dredge the fish and carefully slip into fryer, making sure that they are not crowded. You may need to do this in steps. The fish should only take a few minutes until they are browned. Remove to paper towels.
- Add the chips back for another minute or two to brown them.
Serve with malt vinegar, salt and pepper.