Fish n Chips

Few dishes hold as much cultural and culinary significance as fish and chips. A staple of British cuisine, this beloved meal has stood the test of time, delighting generations with its crispy, golden batter and perfectly fried potatoes. But what makes fish and chips so special, and how did it become such an iconic dish?

The history of fish and chips dates back to the 19th century in the United Kingdom. Fried fish was introduced by Jewish immigrants from Spain and Portugal, while chips (fried potatoes) were a popular working-class food. Eventually, the two were combined, and by the mid-19th century, fish and chip shops began popping up across Britain. During World War II, fish and chips remained one of the few foods not rationed, further cementing its place in British culture.

What will you need?

For the fish

• fresh cod
• all purpose flour
• potato starch
• salt
• black pepper
• baking powder
• garlic powder
• onion powder
• smoked paprika
• light beer
• oil for frying

For the tartare sauce

• mayonnaise
• sour cream
• salt
• black pepper
• fresh dill
• capers
• dill pickles
• shallot
• lemon zest/juice

For the chips (fries)

• russet potatoes
• salt
• black pepper
• smoked paprika
• fresh parsely
• oil for frying

For the peas

• froze peas
• extra virgin olive oil
• salt
• black pepper
• shallot
• garlic
• unsalted butter
• fresh mint

How to make Fish n Chips

Slice the fish into even strips and salt all sides. let chill in the fridge.

Make the batter. Add some flour, potato starch, baking powder. salt, pepper, garlic powder, onion powder, smoked paprika, and beer to a bowl and whisk until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter. Set in fridge while you prep the chips.

Peel and slice the potatoes into thick slices and blanch them in water. Remove to a wire rack to cool and dry.

Heat some oil in a pot and add in the blanched chips. We want to fry them on a lower heat first, then fry them later at a higher heat to get them nice and crispy. Remove to a wire rack while we prep our fish.

Remove the fish and batter from the fridge and lightly dust each portion of fish in plain flour. Then submerge them in the batter. Let some of the batter drip off before adding them to the oil. Slowly add each piece of fish to the oil and let fry until golden brown and crispy.

Remove the fish letting any excess oil drain off and then place on a wire rack. Immediately lightly salt the fish. You want to do this quick so the salt sticks. Flakey salt is recommended for this.

Crank the heat up on the oil and add back in the chips. Fry until golden and crispy. Remove to a pan lined with paper towels to drain, then quickly add to a bowl and season with salt, pepper, smoked paprika, and parsley.

Now let’s make the peas. Add some extra virgin olive oil to a pan over medium-high heat and add in the peas. Season with salt and pepper and sauté. Add in some shallot and garlic and sauté some more before adding in some butter. Use a potato masher to mash the peas leaving some of them whole. Add some more butter and finish with fresh mint.