Until the concern about fish stocks in the North Sea and Atlantic Ocean prompted conservation measures, the fish that went with chips was invariably big fleshly cod.
Fish and chips are still made with cod, although it is more likely the fish will be coley, dogfish, haddock, hake, plaice, pollack, skate or whiting.
Less common is a batter made with beer, despite the difference it makes to the flavour of the crispy coating on the fish.
This is the recipe and method for traditional fish and chips made with beer batter.
1 litre sunflower oil
750 g potatoes, chipped 700 g fish fillets 300 ml beer/carbonated water 200 g flour Baking powder, pinch Salt, pinch
Soak chips for 30 minutes before frying to remove starch.
Heat a deep frier or deep saucepan filled with oil to 190°C.
Deep fry for seven minutes, until al dente. Remove to a large plate covered with absorbent kitchen paper.
Sieve flour into a large bowl, add baking powder, salt and beer. Whisk into a lump-free batter. Leave to rest.
Bring heat back up to 190°C.
Deep fry chips until they are golden and crisp. Drain and keep warm.
Bring heat up to 190°C.
Batter fish, deep fry until the batter is golden.
Place on kitchen paper, then serve with the chips.
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