Pub-StyleFish And Chips

What is a more traditional dinner than “Fish and Chips” or in my case, a “Fish Supper/Dinner”. This can also be made as a lunch. I love fish and chips. It is an easy dinner that always turns out delicious and filling. Plus, my family enjoys fish and chips as well.

These pub-style fish and chips are so simple to make that you and your family will love.

Let’s get started.

INGREDIENTS:

3/4 C. Flour ( plus 1/4 C. for dusting the fish)
1 1/4 C. Beer or Sparkling water (depending on what flavor profile you are going for)
Vegetable Oil (for frying)
3 to 4 Large russet potatoes
1 Egg – separated
Salt and pepper – to taste
1 Tsp. Paprika
2 Tsp. Onion powder
2 Tsp. Garlic Powder
1 Lb. Cod filets ( or any other white neutral-flavored fish)
Lemon wedges for serving
Tarter sauce for serving

DIRECTIONS:

1. In a large bowl combine the flour, paprika, salt, pepper, onion powder, and garlic powder. Add the beer/water and whisk to combine well. Make sure there are no lumps. Cover with plastic wrap or a bowl cover and chill for 30 minutes up to 2 hours.
2. Wash and peel the potatoes and cut into wedges. Preheat the oven to 425*. Place the potatoes in a large pot and fill with water about 1 inch above the potatoes. Bring to a boil and boil for 5 minutes. Drain and place on a parchment-lined baking tray. Drizzle over some olive oil and season the potatoes with salt and pepper. You can add any other seasonings you like or prefer. Toss gently to coat the potatoes. Bake for 20 minutes. Remove and flip the potato wedges and place back in the oven. Bake for 20 minutes or until golden brown on both sides. Remove from the oven.
3. In the meantime, while the potatoes are cooking fill a large pot or a skillet with high sides with about 2 to 3 inches of vegetable oil. Turn the heat on and heat the oil to 365*.
4. Add the egg yolk to the batter and mix to combine well. Add the egg white to a bowl and whip until soft peaks form. Add to the batter and gently fold in the egg whites.
5. Add 1/4 cup of flour to a shallow bowl and cut the fish fillets into strips or in half. Dip the fish fillets into the flour and shake off any excess flour. Add to the batter and make sure both sides are coated in the batter. Shake off any excess batter. Place the fish into the hot oil and cook until golden brown, flipping halfway through, and the fish is cooked through. About 4 to 6 minutes depending on how thick the fish fillets are. Do not overcrowd the pan. Remove to a paper towel-lined plate or a sheet tray lined with a wire rack. Sprinkle with some flakey salt.
6. TO SERVE: Place the fish fillets on a plate and serve with the potato wedges on the side. Add some tarter sauce to a dipping bowl and add to the plate as well as a lemon wedge. Serve. Squeeze the lemon wedge on the fish fillets, dip into the tarter sauce, and enjoy.
   

• You can use any neutral-flavored fish for this recipe. I like to use either cod or tilapia. They both work well and hold up nicely to the frying method.
• Add some hot sauce or cayenne pepper to the batter to add a nice little kick to the fish.
• You can also use this method and batter for shrimp as well. it is so good.