This is a homemade fish and chips recipe. This recipe is easy to make and is a lot cheaper than your local chippy! I used frozen cod fillets, tonic water to make the batter. I had no beer. Oh and some flour and seasoning. Just pre-boiled the chips before frying, and served on a bed of lemon mushy peas.
Fish and chips is an English traditional dish, well usually a popular takeaway for most households. It date’s back to the 1860’s apparently. But as nice as fish and chips is, it doesn’t exactly rank against some of the other cultural dishes you know certain countries for. Apparently it was one of the very few, non-rationed foods during World War I and II. Back in the 1890’s, apparently you could get fish, chips, bread and butter and a cuppa. All that for nine pence back in the day. You’d struggle with £9 in this day and age!
I do like Fish and Chips, but I’ve gotta say I’ve never been a lover. Well, until I cooked this. My version of posh fish and chips is better than what I get from my local chippy. This doesn’t sit too heavy on your stomach after, making you feel bloated. And to be fair it doesn’t cost me a tenna either! In fact, it’s probably cost about £2.50 to make, if that.
Cheap and cheerful frozen cod fillets.
My frozen Cod fillets were from Aldi, I just defrosted them beforehand. And let’s be honest frozen peas and raw potatoes don’t exactly cost and arm and a leg. I even used the free newspaper to lay it on 🙂
With the weather at home being so sunny right now, I though I’d bring the seaside feeling home. I’m so happy with how this turned out.
To make your fish and chips right, it’s important you get the batter nice and crispy. Usually on British pub menu’s you’ll see things such as beer battered fish and chips. You don’t have to use beer, but as long as you have something fizzy, it should be fine. Although not fizzy flavoured pop. Sparkling water, tonic water etc works fine. I’d have usually used half a bottle of Peroni but my beer fridge is empty. I used tonic water instead on this occasion.
It’s important when preparing this that your Cod is defrosted if using frozen. It will cook better this way. Once defrosted it needs to be patted dry before flouring
What potatoes should I use for chunky chips?
Most white potatoes should be ok, however I find Maris Piper to be a bit better. They’re quite starchy, meaning you get a crispy coating with a nice soft fluffy centre. Try to aim for two decent sized spuds per person, and this should be plenty.
- 2 Cod fillets
- 2 Maris piper potatoes
- Handful frozen peas
- Wedge of lemon
- Knob of butter
- 50g Self raising flour
- 50g Plain flour
- 1 Egg white
- Salt and pepper for seasoning
- Start by scrubbing and then peeling your potatoes
- Place in a large pan of water, add a dash of slat and bring to the boil. After 5 minutes drain and pat dry.
- Pat the cod fillets dry, and flour lightly with plain flour.
- In a bowl mix 50g plain flour, 50g self raining flour, and season with salt and pepper. Add the egg white, and mix in. Then add the tonic water and mix until you have a creamy batter. Lay cod fillet in the batter.
- Ensuring your chips are dry, place them in a frying pan full of oil, and cook for 6-7 minutes until golden brown. Remove and place to one side.
- Cook the peas, and add butter and a tsp of lemon juice for flavouring. When cooked, mash and cover.
- Place the cod fillets in the fryer at 180C/360F and fry for 6 minutes until batter is golden brown and crispy.
- Replace the chips back in the fryer to heat back up for 1 min.
- Serve on a bed of mush peas, and a wedge of lemon.
You can use sparkling water, beer, or tonic water for the batter.
Amount Per Serving: Calories: 623Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 114mgSodium: 551mgCarbohydrates: 82gFiber: 8gSugar: 5gProtein: 54g
This data is provided by Nutritionix and may not be completely accurate
Thanks for checking out this Fish and Chips recipe. This was a slight different version not using beer, but this is one of the best ones I’ve cooked. In fact, this was probably one of the best fish and chip meals I’ve had. It was so tasty and I wasn’t bloated. Unlike most take away chip shops I eat at.
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