Mangu

fish-and-chips

Next Dish: Gnocchi

Fish and chips is a popular British dish that consists of fried fish in batter, served with chips (known as French fries in the United States). The fish used is typically cod or haddock. The dish originated in England in the 19th century and has since become a staple take-away food item in the United Kingdom, Ireland, Australia, New Zealand, and Canada. It is traditionally served wrapped in paper, with salt and vinegar as the common seasonings.

salt

egg

Recipe

Ingredients:

  • 4 large potatoes, peeled and cut into strips

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 cup milk

  • 1 egg

  • 1 quart vegetable oil for frying

  • 4 white fish fillets


Instructions:

  1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

  2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

  3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

  4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

  5. Fry the potatoes again for 1 to 2 minutes for added crispness.