British fish and chippies

Updated at: Wed, 16 Aug 2023 20:26:03 GMT

Step 1

First we prep, peel and then thick chip cut the potatoes

Step 2

Add even amount of flour and cornstarch to a bowl with 1 teaspoon of baking powder, add ~1/3 cup each of the beer and sparkling water into the dry mix. This will be our dredge.

Step 3

Place the cut chips into a collinder and quickly rinse under cold water before adding to a large pot of cold water, turn on to med-high heat and bring to a gentle boil (we want the chips to stay in their sacred form)

Step 4

After giving the chips a quick blanch we drain the excess water, pat dry. Choose your method: Method 1. Cook in a pot of hot oil for around 2-3 minutes and remove, allow to dry. continue onto next step, return later and cook for another 5-6 minutes or until to liking. Method 2. Into the oven for around 15-20 minutes at 190-210 (depends on your oven) gently flipping the chips around the half way mark. There are pros and cons to both methods.

Step 5

Now we pat dry our fish with paper towel to remove excess moisture and cover with plain flour before we dredge our fish in the wet mixture ensuring its covered evenly.

Step 6

Once we are ready they should go straight into a pot of hot oil to fry for ~8 minutes. when you remove the fish always cut inside 1 to ensure it's cooked properly (go back to step 4 if you went with method 1)

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