Fish And Chips may be considered classic pub grub, but this easy recipe lets you enjoy this delicious dish at home!
It is said that Jewish immigrants from Portugal and Spain may have first introduced the method of frying fish in batter. Around the same time this fried fish dish made its way to the U.K., so too did chips—or, as we know them Stateside, fries. It was sometime in the 1860s that the first fish and chip shops began opening around London.
Fish and chips swiftly became a staple for Britain’s working class. It was economical, nourishing, and delicious—a meal for laborers needing a hearty bite to eat. The dish gained popularity, and soon, fish and chip shops dotted every town and city across Britain by the 1900s.
The migration of fish and chips to America coincided with waves of immigration. As the British settled in America, they brought along their heritage. Fish and chips began cropping up in centers with substantial British populations, particularly in states along the northeastern coastlines, like New York and Boston.
Today, fish and chips hold a place in American hearts, adored for its crunchy, golden deliciousness. Whether savored at a lively urban tavern or enjoyed homemade with the family, this timeless dish brings a hint of heritage to American dinner tables.
Is Fish And Chips Healthy?
At the end of the day, fish and chips is a fried food, which means it should be enjoyed in moderation. But focusing on the quality of ingredients can make fish and chips at least healthier.
Cod is the most nutritious element of the meal since it is high in protein, B vitamins, and selenium while being fairly low in calories. To increase nutritional content, you could swap the russet potatoes for sweet potatoes as your chips, and make them in the oven. This would cut down significantly on the amount of oil in the recipe.
Picking The Right Fish
The key to making delicious fried fish involves selecting the right fish to cook. Choosing a firm, nonoily fish is crucial, which is why this recipe uses cod. Fillets that aren’t firm will fall apart in the oil, making your fish and chips a mess. You could use haddock as well, since it can also handle the heat and oil when frying. Both of these types of fish are traditional.
Proper frying is also important. Ensure your oil is heated to around 375 degrees Fahrenheit to achieve a golden-brown crust without absorbing too much oil. Fry in batches to maintain oil temperature. Lastly, drain the fish on paper towels to preserve its crispiness after frying.
How To Make Ahead And Store
To store leftover fried fish, let it cool down to room temperature. Then, wrap it snugly in aluminum foil or plastic wrap to prevent it from drying out and absorbing unwanted smells. Keep the wrapped fish in the fridge; it should remain fresh for 3 days. When reheating, do so gently in an oven or skillet to maintain its crispy texture.
Serving Suggestions
Fish and chips are delicious all on their own as a full meal, perhaps with a side of Tartar Sauce. Want some other sides you can sink your teeth into? I love serving this dish with some Honey-Glazed Carrots, Apple Coleslaw, or a crisp and cool Mediterranean Cucumber Salad.
Ingredients
- 4 large russet potatoes peeled and cut into fries
- 1 cup all-purpose flour plus more for dredging
- 1 teaspoon baking powder
- 1/2 teaspoon salt plus more for seasoning
- 1/4 teaspoon ground black pepper plus more for seasoning
- 1 cup cold beer
- 1 1/2 pounds cod fillets cut into strips
- Vegetable oil for frying
- Tartar sauce and lemon wedges for serving
Instructions
- Heat oil in a deep-fryer or large pot to 375 degrees Fahrenheit.
- Cut the potatoes into fries and soak in cold water for 10 minutes to remove excess starch, then pat dry.
- In a bowl, combine flour, baking powder, salt, and pepper. Gradually mix in cold beer to form a batter.
- Lay fish strips in plain flour for dredging, then dip into the batter to coat completely.
- Fry the potatoes in batches until golden brown and crispy, about 5 minutes. Drain on paper towels and season with salt.
- Fry the battered fish in batches until golden and crispy, about 7 minutes. Drain on paper towels and season with salt and pepper.
- Serve the fish and chips hot with tartar sauce and lemon wedges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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