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Learn how to make Fish and Chips, a British classic, at home!
We've had Fish and Chips in New York, London and at the Leaky Cauldron 🙂 , but we had never made this British classic at home. Well, one of these days we bought some beautiful fish and, instead of sticking to the original plan of having a healthy dinner with grilled fish and steamed vegetables, we made some Fish & Chips!
I don't want to diminish the grilled fish and steamed vegetables (which we love, by the way) but these Fish & Chips (with mushy peas) are fenomenal!
Ingredients
- potatoes
- white fish fillets
- all-purpose flour
- baking powder
- paprika
- cold beer
- salt
- black pepper
- frozen peas
- butter
- mint leaves
- vegetable oil
- lemon wedges
How to make it
- Peel and cut the potatoes in sticks. Place them in a pan and cover with vegetable oil (cold oil). Let it heat/simmer for about 30 minutes over low heat. After 30 minutes, turn the heat to medium/high and let them fry until crispy an golden (30 - 40 minutes more).
- In another pan place peas, butter, mint leaves and a little salt over medium heat untill peas get hot. Add 2 tbsp water and with a fork roughly mash the peas. Set aside.
- When the potatoes are almost done, cut the fish fillets in half, lengthwise (they should be about 1 in/2.5cm wide).
- In a bowl mix the flour, baking powder, paprika and salt.
- Dust the fish fillets in this mixture, shaking off any excess flour and set aside.
- Add the beer to the flour mixture and mix well.
- Remove the fries from the pan and set them aside.
- Dip a fish fillet in the batter, shake off excess and fry them in batches (in the same oil the potatoes were fried) until crisp and golden - about 2 minutes on each side.
- Remove from oil and place them in a plate lined with paper towels.
- Repeat with the other fish fillets.
- When you're done frying the fish, return the fries to the hot oil to warm them up. Meanwhile reheat the peas.
- Removethe fries from the oil and place them in a dish lined with paper towels.
- Serve the fish fillets with fries (chips) and mushy peas - lemon wedges are optional.
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PrintPin
Fish and Chips
Learn how to make Fish and Chips, a British classic, at home!
Course Main Course
Cuisine British
Keyword chips, fish
Prep Time 20 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Servings 4
Ingredients
- 8 medium potatoes
- 3 white fish fillets
- 1 + 3/4 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp paprika
- 1 tsp salt
- 10 fl oz cold beer
- Salt and freshly ground black pepper to taste
- 1 + 1/2 cups frozen peas
- 2 tbsp butter
- 2 mint leaves
- Vegetable oil for frying
- Lemon wedges optional
Instructions
Peel and cut the potatoes in sticks. Place them in a pan and cover with vegetable oil (cold oil).
Let it heat/simmer for about 30 minutes over low heat. After 30 minutes, turn the heat to medium/high and let them fry until crispy an golden (30 - 40 minutes more).
In another pan place peas, butter, mint leaves and a little salt over medium heat untill peas get hot. Add 2 tbsp water and with a fork roughly mash the peas. Set aside.
When the potatoes are almost done, cut the fish fillets in half, lengthwise (they should be about 1 in/2.5cm wide).
In a bowl mix the flour, baking powder, paprika and salt.
Dust the fish fillets in this mixture, shaking off any excess flour and set aside.
Add the beer to the flour mixture and mix well.
Remove the fries from the pan and set them aside.
Dip a fish fillet in the batter, shake off excess and fry them in batches (in the same oil the potatoes were fried) until crisp and golden - about 2 minutes on each side.
Remove from oil and place them in a plate lined with paper towels.
Repeat with the other fish fillets.
When you're done frying the fish, return the fries to the hot oil to warm them up.
Meanwhile reheat the peas.
Remove the fries from the oil and place them in a dish lined with paper towels.
Serve the fish fillets with fries (chips) and mushy peas - lemon wedges are optional
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