Fish and chips, a much loved take away meal of working class in England, originally served in a wrapping of old newspapers. During the time, when working class diets were bleak and unvaried, fish and chips were a tasty break from the norm and a pay-day treat at the end of the working week. Over the years, it has won the hearts of the rich and poor alike and now one of the most sorted dishes in upmarket restaurant chains too.
My several attempts to produce something reasonably closer to what the PUBS in England serve, turned out to be a mouthwatering success ! And that too kids friendly because instead of beer, I use sparkling water to produce a beautiful bubbly batter for fish. Also, make sure you store the bottle of sparkling water in the fridge, as chilled water helps bring out the best bubbly batter.
For best results, I recommend Cod fish with its natural flavours and flaky texture. Plaice or Haddock could also be used in place of Cod but with a less flavourful outcome of course!
Most importantly, make sure that you serve it just out of the frying pan in order to retain the best taste, flavour and texture.
You will need :
|Cod/Haddock/Plaice||4 fillets (defrosted or fresh)|
|Plain flour||1 cup and 1/2 more to dust the fish|
|Ground pepper powder||1 tsp|
|Baking powder||1/2 tsp|
|Oil to deep fry|
Let’s make it:
- Defrost fish, pat dry with a kitchen towel, sprinkle salt and pepper and keep aside.
- Place the cup of plain flour in a bowl and add a little salt, pepper and baking powder.
- Then, gradually pour sparkling water onto it, while whisking the flour until it becomes a thick runny batter.
- Next, place the other 1/2 cup of plain flour on a flat plate and season it with salt and pepper.
- Heat enough oil, well up to the brim in a wide frying pan. I use a wide wok which serves the purpose just right.
- Now, take a piece of fish, drop it on the plate of flour and wrap it all over with flour.
- Next, using tongs, dip in the batter and shake off the excess.
- Deep fry immediately turning both sides under medium flame.
- Remove from oil when the fish turns into golden brown.
- Place on a kitchen towel briefly to drip off the excess oil and serve immediately with ketchup, oven baked chips and boiled green peas. ( Some like a mushy green peas mound with it. Mash the peas with a glug of warm milk and serve along with fish and chips)
- Enjoy the best ever Fish and Chips!!