Fish and chips, the most authentic British street food

Fish and chips is a traditional British dish that embodies the spirit of street food in full: it is fish (usually Cod) fried in batter and accompanied by chips cut quite thick, all served in a newsprint cone, for a delicious snack on the go. The pub variant obviously serves it to the dish and usually adds a side dish of peas, a sprinkle of malt vinegar on the fish and the inevitable sauces, in particular the tartar sauce. Whether you serve it in a walking foil or elegantly served on a plate, try this traditional recipe of fish and chips at home, it will please the whole family and you will feel like you are walking along the quays of the Thames!

Ingredients for 4 people

Cod fillets: 1/2 kg
Medium potatoes: 6
Self-rising flour: 225 g
Salt to taste
Pepper as needed
Cold refrigerator lager beer: 300 ml
Oil for frying: to taste

Preparation: 30 minutes
Cooking: 40 minutes
Total: 70 minutes
Calories: 350 kcal / portion

Preparation

Peel the potatoes, wash them and cut them into sticks that are not too small. Set them aside in cold water. Preheat the oven to 150 degrees.

Heat in a large pan with a thick bottom about one and a half cm of oil for frying, I used sunflower seeds, you will need a little more than half a bottle.

Meanwhile, prepare the batter: mix flour, salt and pepper in a large bowl and add the beer little by little.

Beat vigorously with a fork or whisk, until you get a thick and smooth batter, which veils the back of a wooden spoon. Let it rest for about ten minutes in the fridge.

Take the cod fillets, pass them under running water and dry them perfectly. If you use frozen fish, check that it is completely defrosted before cooking.

Cut the fillets in half and flour them. The flouring will ensure that the batter sticks perfectly to the fish and does not come off during frying.

Fry the potatoes for about ten minutes, drain them from the oil, dry them and put them in the oven in the hot oven.

Completely dip the floured fillets into the batter.

Fry them, two or three at a time, until they are golden brown on both sides, turning them a couple of times during frying.

Drain the fillets by putting them on absorbent paper, add salt and put them in the oven to heat.

now the potatoes and plunge them back into the oil for another three minutes to finish cooking. Drain them again, dry them well with absorbent paper and salt them.

Serve the fish fillets hot, accompanied by the fried potatoes.