Fish and Chips – Very british Mate!

I love Jamie Oliver.. He just has the art of making things sound simple. He sounds authentic and his passion for ingredients and cooking is so contagious.

So when my husband asked for fish and chips.. I had an idea how to make that. I knew there was a trick for the batter because I saw that once on BBC FOOD.

So to impress my hubby… I just grabbed Jamie’s recipes from the Naked Chef book..and here you go people..Enjoy the crunchiness of this batter (Due to religious considerations, I replaced the Beer by Perrier, any sparkling fizzy water will do..

Prep Time: 15 minutes

Cook Time: 8 minutes
yields 4 servings

For the chips:

– 2 litres vegetable oil
– About 1 Kg floury potatoes, like russets, peeled and cut into large chips

For the batter:
– 1 cup plain flour
– 1 cup sparkling water
– 2 egg whites, whipped to soft peaks
– Salt
– Peper (for me)
– 4 (250 gram) fillets haddock, cod or any white fish from that kind, skin on, and pin boned

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.

Mix together the flour and the sparkling water, and then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and butter, and pickled eggs ( I served with a salad of diced tomatoes, spring onion and cornichons and drizzled lemon juice and olive oil on the yummy salad).

NB: I left the batter in an airtight container for about 30 mins and the result was just better than using it right away after mixing it…

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