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My Authentic Fish and Chips

Serves : 4 people
Preparation : 45 minutes
Cooking : 15 minutes

Ingredients

Instructions

  • Preparing the fries (first cooking)
    • Heat the cooking oil to 160°C. Peel and rinse the potatoes.
      Cut them into fries about 1 cm thick and 2 to 3 cm wide.
      You can also use a fry cutter for even cuts, but personally, I prefer "old-fashioned" fries, especially with a traditional recipe like this one.
    • Rinse the fries and pat them dry with a clean towel. Place the potatoes in the oil in the fryer and fry them for about 5 minutes.
    • Remove the fries and set them aside in a bowl or on a serving platter if you have one.
      At this stage, they’ve become tender but are still white. You can set them aside for one to two hours before the final cooking step. This should be done at the very last moment so that the fries remain hot and crispy when served.
  • Preparing the fish
    • In a mixing bowl, combine the flour and baking powder.
      Add a pinch of salt and a pinch of pepper.
    • Gradually pour in the beer (or sparkling water) while whisking until you have a smooth, thick batter.
    • Season the fish fillets with salt and pepper. Pour some flour into a shallow bowl, and dredge the fillets in it to coat them with a thin layer of flour. This will help the batter stick.
  • Final cooking of the fries
    • Heat the oil to 180°C in your deep fryer, or in your two deep fryers (for fries and fish) if you’re using two separate fryers (which is preferable).
      You can then perform the following steps either simultaneously or sequentially, depending on the number of fryers you have.
    • Drop the "pre-cooked" fries into the hot oil. This time, the cooking time is shorter and should not exceed 2 to 3 minutes.
      Remove the fries with a slotted spoon when they are golden brown and crispy, and place them on a plate lined with paper towels.
      Season with salt and pepper, and keep warm if you haven’t fried the fish at the same time.
  • Cooking Fish
    • Dip each fish fillet into the batter, making sure it is well coated.
    • Fry the fish fillets in hot oil, being careful not to overcrowd the pan.
      Fry until the batter is golden brown and crispy, about 5 minutes.
    • Drain the fish fillets on paper towels, and serve immediately with french fries and a small bowl of malt vinegar (so your guests can season them to their own taste).

    • Notes

    WHAT TO DRINK WITH THIS FISH & CHIPS: An English beer, or a dry, crisp, and refreshing white wine (Muscadet, Sauvignon Blanc, Chablis…).

    VARIATION: You can serve this fish & chips with Béarnaise sauce instead of malt vinegar.