Real English Fish And Chips With Yorkshire Beer Batter Food

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REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER



Real English Fish and Chips With Yorkshire Beer Batter image

I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!

Provided by French Tart

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 cod fish fillets or 4 haddock fillets
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 (8 fluid ounce) bottle british beer, Small
1/2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil

Steps:

  • Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
  • Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  • Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
  • Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
  • Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
  • Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
  • Have your plates, newspaper or whatever ready for eating!
  • Adjust deep fat fryer to fish frying temperature of 160°C.
  • Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
  • Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
  • Serve on plates or newspaper with salt & vinegar!
  • All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
  • This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.

PERFECT FISH & CHIPS



Perfect Fish & Chips image

Make and share this Perfect Fish & Chips recipe from Food.com.

Provided by peppermintkitty

Categories     Healthy

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs sole fillets, skinned
to taste lemon juice
to taste white pepper
1 egg white
to taste salt
1/4 cup flour
to taste oil (for frying)
1 1/2 teaspoons active dry yeast
1/2 cup water
3/4 cup flour
1 teaspoon oil
3/4 cup beer
1 pinch sugar

Steps:

  • Wash fillet in lemon and water.
  • Season with salt and pepper.
  • Chill while you prepare the batter.
  • Sprinkle yeast over warm water.
  • Let stand until dissolved.
  • Place flour in a bowl with the salt and sugar.
  • Make a well in the center.
  • Add the dissolved yeast, oil and 2/3 of the beer.
  • Stir with a wooden spoon just to combine. Stir in remaining beer.
  • Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy.
  • Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
  • Heat the oven to warm.
  • Stir together remaining flour, pepper and salt in a plate. Heat the oil.
  • Whip egg white until it forms soft peaks and fold into batter.
  • Coat fish with seasoned flour, patting so they are evenly coated.
  • Shake off excess flour.
  • Using a 2 pronged fork, dip the fish into the batter.
  • Lift it out and hold it over bowl 5 seconds to drip off excess batter.
  • Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
  • Fry 1-2 pieces at a time, transferring to paper towels as you go.

Nutrition Facts : Calories 542.6, Fat 9.7, SaturatedFat 1.9, Cholesterol 153.4, Sodium 1044.3, Carbohydrate 52.2, Fiber 2.5, Sugar 0.3, Protein 52.2

FISH AND CHIPS



Fish and Chips image

Make and share this Fish and Chips recipe from Food.com.

Provided by Cookin Canadian

Categories     Healthy

Time 20m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 11

1 cup flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon oil
1/2 cup milk
1/2 cup water
1 lb haddock fillet (or your favorite type of fish)
salt and pepper
flour, for dipping fish
oil (for frying)

Steps:

  • Mix and sift dry ingredients. Mix oil, water and milk. Gradually whisk liquid ingredients into dry ingredients. Cut fillets into 3 inch pieces. Season with salt and pepper. Dip fish in flour. Shake off excess flour and dip in batter. Fry in oil.

Nutrition Facts : Calories 252.7, Fat 5.3, SaturatedFat 1.3, Cholesterol 65.7, Sodium 1166.9, Carbohydrate 26.9, Fiber 0.8, Sugar 1.1, Protein 22.8

BEER-BATTERED FISH AND CHIPS



Beer-Battered Fish and Chips image

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager, chilled
1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces
Malt vinegar and lemon wedges, for serving

Steps:

  • Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
  • Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
  • Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
  • Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
  • Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

TRADITIONAL BRITISH FISH AND CHIPS



Traditional British Fish and Chips image

Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.

Provided by Food Network

Categories     main-dish

Time 9h10m

Yield 6 servings

Number Of Ingredients 13

12 large russet potatoes
Canola oil, for frying
2 cups all-purpose flour
3 teaspoons kosher salt
1 tablespoon freshly ground black pepper
3 cups all-purpose flour
3 tablespoons paprika
3 tablespoons kosher salt, plus more for fish
One 12-ounce bottle lager beer (the lighter and fizzier, the better)
3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
Canola oil, for frying
Kosher salt
Good-quality malt vinegar, for serving

Steps:

  • For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
  • Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
  • When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
  • For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
  • For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
  • For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
  • Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

FISH AND CHIPS



Fish and Chips image

It does not get much more British than Fish & Chips - this recipe is a lightened up version but still packs all the flavour

Provided by Deantini

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs potatoes
2 tablespoons vegetable oil, divided
1 teaspoon ground cumin, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon turmeric
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon paprika
4 catfish fillets or 4 talapia fillets
4 cups Baby Spinach, packed (optional)
1 lemon, cut into wedges

Steps:

  • Preheat oven to 450°F.
  • Peel potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.
  • In large bowl mix half of the oil, cumin, salt and pepper, the full amount of the turmeric and garlic. Toss potato wedges in the mix.
  • Arrange on greased rimmed baking sheet. Bake until crispy and golden brown, turning potatoes once or twice, for about 20 minutes.
  • Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper.
  • Press fish into flour mixture, turning to coat; shake off excess.
  • In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about 7 minutes.
  • Add spinach if you wish; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.

Nutrition Facts : Calories 463.5, Fat 16.8, SaturatedFat 3.1, Cholesterol 87.5, Sodium 462.1, Carbohydrate 48.2, Fiber 5.9, Sugar 2.2, Protein 30.1

FISH AND CHIPS



Fish and Chips image

Make and share this Fish and Chips recipe from Food.com.

Provided by CJAY8248

Categories     European

Time 1h20m

Yield 2 lbs. fish 7 chips, 4 serving(s)

Number Of Ingredients 9

1 cup flour
1 egg yolk
4 tablespoons beer
1/4 teaspoon salt
6 tablespoons milk combined with 6 tblsp. cold water
2 egg whites
vegetable oil (for deep frying)
2 lbs baking potatoes, sliced lengthwise into strips 1/2 inch thick by 1/2 inch wide
2 lbs fresh firm white fish fillets (such as haddock, sole, flounder or cod)

Steps:

  • Batter:.
  • To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt.
  • Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth.
  • For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.
  • In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter.
  • Chips:.
  • To cook the chips and fish, heat 4 to 5 inches of oil in a deep fat fryer to a temperature of 375*.
  • Preheat the oven to 250*, and line a large shallow roasting pan with paper towels.
  • Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.
  • Transfer them to the lined pan to drain and place them in the oven to keep warm.
  • Fish:.
  • Wash the pieces of fish under cold running water and pat them completely dry with paper towels.
  • Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat.
  • Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking together or to the pan.
  • To serve, heap the fish in the center of a large platter and arrange the chips around them.
  • Traditionally, fish and chips are served with malt vinegar and salt.

Nutrition Facts : Calories 543.2, Fat 4.6, SaturatedFat 1, Cholesterol 193.8, Sodium 349.2, Carbohydrate 70.3, Fiber 4.9, Sugar 2.2, Protein 51.6

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