Traditional Fish and Chips Recipe

Fish and chips, also known as fish n' chips, is possibly the most English of dishes that exist. The origin of fish and chip shops stem from the industrial revolution of the late 18th century. Fish and chips was an economical, quick and nourishing meal for the factory workers, it was an original fast food of it's time.

The reason that chips were introduced to accompany the fish was because potatoes were filling, cheap and abundant. They also didn't need any extra cooking processes as they were cooked in the same oil as the fish had been.

The most popular choices of fish were cod, haddock, sole and plaice. Though today you would also see the likes of skate and rock eel being served.

Serves 4

You will need 4 fillets of whatever fish you choose (ideal suggestions above)

1 kg potatoes (maris piper is a perfect choice, though you can use whatever you have)

Oil for frying (amount will depend on size of fryer or pan)

Around 80g flour to coat the fish

salt

vinegar

• seperate the 2 eggs into yolks and whites
• sieve the flour into a bowl
• add the sugar and mix
• add the egg yolk, beer and salt into the middle of the flour
• stir together well
• mix the milk and water together and then pour gradually into the bowl until the batter is thick but smooth
• leave to stand for 30 minutes

Meanwhile:

• peel the potatoes and cut into 1cm chips
• soak in cold water until needed
• wash the fish in cold water and pat dry with kitchen paper
• place the fish in the flour and coat thoroughly

Back to the batter:

• beat the eggs whites until they are firm
• then add gradually to the batter folding the eggs whites in carefully
• dip the floured fish fillets into the batter and cover thoroughly

Frying the chips:

• if you don't have a deep fat fryer a large pan would also work
• heat the oil to 160C / 325F
• remove the chips from the water and dry thoroughly
• place the chips into the oil and cook for 10 minutes
• remove the chips from the oil and leave to drain
• increase the temperature of the oil to 180C / 350F
• place the chips back into the oil and fry until golden and crispy
• remove from the oil and leave to drain on kitchen paper

Frying the fish:

• dip the battered fish into the same oil that the chips were cooked in and fry for 4-5 minutes until golden brown
• season the fish and chips with salt and vinegar

• A really easy and mess free way of coating the fish in flour is to place the flour into a food bag, add the fish and then whilst holding the bag closed, shake to coat.
• When placing the fish into the oil always dip the end in and move your hand backwards lying the fish in the oil. That way you won't get splashed with hot oil.
• Soaking the chips in cold water for 30 minutes before frying will ensure that they turn out crispy.

Everyone knows that salt and vinegar are the traditional condiments for fish and chips, but there are a lot more things to accompany the meal.

Mushy peas - these originated in Northern England and worked their way down to the South.

Pickled gherkin - these are served whole and would be eaten as such with a chip fork.

Pickled onion - these are larger than the silverskin onions found pickled in jars. They again would be served whole and eaten with a chip fork.

Pickled eggs - same as the last two, served whole and eaten with a chip fork.

Pea fritters - these are mushy peas that have been mixed with egg, flour and seasoning then fried.

Non brewed condiment - that's actually the real name for non malted vinegar. In the South of England, malt vinegar isn't used as much as regular vinegar is.

Onion vinegar - this is the pickling vinegar that has been used to pickle the onions in. It is clear in colour.

Alongside the traditional meal of fish and chips, chip shops, or chippies as they are sometimes called, serve up a variety of different foods.

A firm favourite (especially amongst children) is the saveloy, a seasoned pork sausage, red in colour.

Regular sausages are served in batter and would be eaten alone or with a portion of chips.

Another is cod roe fried in batter. Scampi is almost always available as are a selection of bought in meat pies such as chicken and mushroom or steak and kidney.