Fish and Chips

I have to admit that I have never understood the merits of wrapping these in newspaper, but newspaper or not - what a feast this is!

The dish originated in England, but it is not known who created the culinary fusion that became the emblematic British meal. Fish and chips is a common take-away food in the United Kingdom. Fish and chip shops first appeared in the UK in the 1860s, and by 1910, there were over 25,000 fish and chip shops. The British government safeguarded the supply of fish and chips during the First World War, and again in the Second World War; it was one of the few foods in the UK not subject to rationing during the wars. And as for the upcoming war? Who knows... Maybe by then we will have lab grown fish? Oh dear...



INGREDIENTS
  • 4 large potatoes, 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
  • 1 ½ pounds cod fillets

INSTRUCTIONS
Step 1
Place potatoes in a medium bowl and cover with cold water.

Step 2
Mix together flour, baking powder, salt, and pepper in a separate medium bowl. Add milk and egg; stir until batter is smooth. Let stand for 20 minutes.

Step 3
Heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

Step 4
Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels.

Step 5
Dredge fish in batter, one piece at a time, and place in hot oil. Fry until golden brown or internal temperature reaches 145 degrees F (63 degrees C); drain on paper towels. Monitor oil temperature, increasing the heat as needed to maintain 350 degrees F (175 degrees C).

Step 6
Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels.


Shamelessly filched from: 
Thank you All Recipes! :-)

Images: Unsplash and Freepik.