Friday is my favourite day of the week and not just because we say goodbye to 5 days at work but because of our weekly tradition. I don’t know if subconsciously my catholic roots are coming through but Friday is now officially Fish and Chip day. As soon as I pick up the kids from school they’re pestering to get to the chippy. This week though I thought we’d have a bit of a change and have a go at doing it myself.
Haddock or Cod? I don’t know if it’s northern/southern thing but all the fish and chips shops in my area use haddock as their fish of choice. When I was a kid on day trips to the coast there was a chippy that had a choice of either. Dad always had haddock, he said it tasted better. I’ll be honest I’ve had both and I don’t think there’s a massive difference.
Batter, probably as important as the fish itself. The right batter should be thick enough to coat the fish but light and crispy when cooked. Bubbles in the mix are essential if you want to achieve this. I opted for a beer batter with a bit of added baking powder for good measure. I was really pleased with the results.
My triple cooked chip recipe can be found here
- Dripping or oil, for frying
- 2 fillets Haddock or any sustainable white fish
- 200 g Plain Flour colder the better
- 1 tsp Baking powder
- 1/2 tsp Salt
- 330 ml Lager very cold
Put the lager and the flour in the freezer for 15 minutes before making the batter. The colder the mix the better the reaction with the hot oil creating a crisper and lighter batter.
Heat the fryer up to 180°C. Mix the flour, baking powder and salt then whisk in the lager.
Lightly flour the fish, this helps the batter to stick. Dip the fish in the batter and then slowly lower the fillet in. don’t over crowd the fryer as it will lower the temperature or the fish may stick together.
Fry the fish for about 6 minutes or until a golden colour, drain on kitchen paper and serve. If you can only fit one fillet in at a time place the first one in a warm oven until the second is ready.