Fish and Chips (Iasc Agus Sceallóga)

Fish and Chips is a celebrated dish from Britain, known for its crispy fried fish fillets paired with chunky potato fries. The secret to a delightful Fish and Chips lies in the batter – it should be light and crispy, enhancing the comforting flavors and crunch. Relished at seaside stands wrapped in paper or served on plates in cozy pubs, Fish and Chips offers a nostalgic experience with every bite.

Ingredients

• 1 lb cod fillets
• 4 whole potatoes, peeled and cut into fries
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup cold beer
• 1 tsp salt
• 1/2 tsp black pepper
• 1 qt vegetable oil, for frying

Instructions

1. Whisk together the flour, baking powder, salt, and pepper in a bowl until well mixed.
2. Gradually add the cold beer to the mixture, whisking continuously to form a smooth batter.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
4. Dip each cod fillet in the batter, allowing excess to drip off before frying.
5. Carefully place the battered fillets into the hot oil, frying until they are golden brown and crispy, which should take about 6 to 8 minutes.
6. Remove the fried fish from the oil and place them on paper towels to drain excess oil.
7. In another batch, fry the potato fries in the hot oil until they are golden and crispy, approximately 5 to 7 minutes.
8. Serve the hot fish fillets and potato fries immediately with tartar sauce and malt vinegar as accompaniments.

Keywords: Seafood, Fried, Classic, Crispy

Spice Rack: Salt, Black Pepper

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