London Food Staple: Fish and Chips! by Colette Whitney

Colette Whitney is a student at Ohio University. She is currently studying in London, England at the University of Westminster.

Everybody knows that a trip to London isn’t complete without some greasy, deep-fried fish and chips. Since I’ve been here, I’ve ordered it probably ten times. It just doesn’t get old. Try it for lunch wrapped up in newspaper, or for dinner at a pub, served alongside mushy peas and a pint. It suits for all occasions!

Here’s an easy recipe for making the fish, courtesy of Jamie Oliver, famous British chef (chips not included because they’re just fries and you can find them in any supermarket)!

Fish and Chips
Fish and Chips

What you need:

  • sunflower oil, for deep-frying
  • ½ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 225 g white fish fillets, from sustainable sources, pinboned, ask your fishmonger
  • 225 g flour, plus extra for dusting
  • 285 ml beer, cold
  • 3 heaped teaspoons baking powder

The method:

Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.

Add some chips and you’re good to go!

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