I love fish and every now and then, I’ll make fish and chips. But on my third trip to London, I realized I’d never had fish and chips there. I decided to remedy that.
After browsing books and talking with authors and sellers at the London Book Fair at Earls Court, I decided to head upstairs for lunch. I was pleased to see fish and chips on the menu and placed my order.
How to Make Fish and Chips
Here’s what you’ll need:
2 Cod fillets
1 3/4 cup All-Purpose flour
1 cup Guinness
1 egg, beaten
1/3 tbsp. salt
2 tbsp. milk
1 large russet potato
Vinegar or Tartar sauce
6 cups vegetable oil
Rinse and peel potato. Cut up thickly, like steak fries.
Heat vegetable oil over medium-high heat in large skillet or a deep fryer.
Season potato with salt and pepper to your liking.
Cook potatoes in skillet 4-5 minutes or until crispy and golden brown, turning over to ensure that they cook evenly.
Remove potatoes from oil and allow them to drain on a paper towel to remove excess oil. Place potatoes in baking dish and keep warm in the oven.
Combine 1 cup of flour, egg, milk, seasoning, baking powder, 1/4 teaspoon of salt, and Guiness in a large mixing bowl.
Whisk ingredients together until the mixture is creamy and without lumps. You can add more Guinness to thin out the batter, if necessary.
Place remaining flour and salt in a shallow.
Season cod fillets with salt and pepper.
Dip cod into shallow flour dish, making sure to fully coat each fillet.
Dredge cod through batter mixture and back through shallow flour dish.
Fry fish in the same oil you used for the chips for 4-5 minutes or until crispy and brown.
Remove fish from oil and drain on paper towels.
Serve immediately with chips and tartar sauce or vinegar.
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