Fish and chips, a much loved take away meal of the working class in England, originally served wrapped in old newspapers, was indeed a nostalgic memory for those who tasted it.
During the time, when the working-class diet was bleak and unvaried, fish and chips came as a tasty break from the norm and a pay-day treat at the end of the 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 at the end! I used sparkling water instead of beer to produce a beautiful bubbly batter for fish, keeping in mind that it must be kids friendly too.
For best results, I recommend Codfish with its natural flavours and flaky texture. Plaice or Haddock could also be used in place of Cod with considerably satisfying flavours. Also, make sure you store sparkling water in the fridge until needed as chilled water helps to bring out the best bubbly batter.
Make sure that you serve the fish straight out of the frying pan to keep its best taste, mouthwatering flavours and texture intact.
So, let’s Fish and Chips for dinner tonight;
You will need the following ingredients;
|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|
|Sparkling water – chilled |
(straight from the fridge)
|1 small bottle|
|Oil to deep fry|
Let’s make it:
- Defrost fish, pat dry with a kitchen towel, sprinkle salt and pepper and keep aside
Make the batter
- 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
Make the flour for dusting
- Next, place the other 1/2 cup of plain flour on a flat plate and season it with salt and pepper
- Now, take a piece of fish, drop it on the plate of flour and wrap it all over with flour
- Next, using tongs, dip the flour-coated fish fillet in the batter and shake off the excess
- Heat enough oil for deep frying
- 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
- Enjoy the best ever Fish and Chips!!