Or: "How to bag a British girl for life"
(As pork pies are kryptonite to British men, so is fish and chips the one bona fide weakness of British women)
Ready in: 45 minutes
Multi-tasking level: Medium-high, but worth it
Feeds: 4
Ingredient
|
Price
|
Notes
|
2 large haddock fillets
|
£5.76
|
I’m using haddock here because I’m cooking for traditionalists. Cod
is also traditional. There’s really cheap white fish out there if you just go
to the counter and ask what’s good
|
6ish potatoes
|
40p
|
Alter according to hunger
|
3 tbsp breadcrumbs
|
n/a
|
If you object to paying for breadcrumbs, literally put your stale bread
in a blender. If it’s not too old, grill it in the oven first to make it
crumbly. Panko are Japanese breadcrumbs- they’re the best (absorb the least
oil, making everything crispy) but also the most expensive. Weigh up your priorities.
|
1 egg
|
15p
|
|
2 tbsp flour
|
7p
|
|
3 tbsp mayo
|
15p
|
I use light mayo because I’m a girl and therefore like to trick
myself into thinking mayo isn’t just oil and more oil
|
1 tbsp capers
|
30p
|
Capers are delicious. Keep them in your fridge. The jar is pricey,
but will last for months, even a year
|
1 splash lemon juice
|
5p
|
|
5 cups peas
|
25p
|
I’m using petit pois because I’m a fancy French lady (NB: Not
actually French, but still super-fancy)
|
2 garlic cloves
(optional)
|
10p
|
Utensils:
·
Frying pan for fish
Spatula
Colander
·
Saucepan for boiling potatoes
·
Saucepan for peas (can be the same one, frankly)
·
Roasting dish for chips
·
Small bowl and spoon for tartar sauce
·
3 small plates/bowls/upturned pan lids for Fish
Action-Station
Method:
1.
Par boil the chips
a.
Scrub the potatoes but leave the skins on
(unless you’re a wuss) and cut them into nice thin chips- this will cut down on
cooking time and avoid the dreaded so-chunky-it’s-basically-a-baked-potato chip
b.
Boil for 10 minutes to soften them up a bit
c.
Once they’re on the boil, preheat the oven to 205 C. Stick a roasting dish inside with a thin but even covering of
oil on the bottom- enough that you can see it move when you tilt it
d.
Optional: put a whole, unpeeled clove of garlic
in the oil. Makes the chips slightly garlicy, without the risk of disgusting
burned stuff.
2. Chips in oven
a.
Drain the potatoes and pat with kitchen towel to
get some of the water off. Note the delicious slimy starch- this is what’s
going to make the chips crunchy
b.
Shove the chips in the pre-warmed oily roasting
dish. Take out the garlic now, if you put some in- remember that if chips are
on top of each other they will take ages to cook- spread them out. Start making
the sauce now
c.
Every 10 minutes, take them out and move them
around with a spatula. Don’t worry if they break up, this will make them
crunchier. Sprinkle with salt after 10 minutes. Start prepping the fish now
3.
Tartar
sauce (we’re not making the mayo. Shop-bought mayo is just fine.)
a.
Put 3 tablespoons of mayo in a bowl
b.
Chop up 1 tablespoon of capers as finely as you
can and put them in
c.
Add a squeeze of lemon. If you want it to taste
homely and familiar, add a teaspoon of sugar
d.
Mix together
PRUSSIAN EFFICIENCY |
4.
Make Fish
Action-Station!
a.
In three separate small bowls, plates or
upturned lids, put
i.
3 tablespoons flour
ii.
1 beaten egg
iii.
4 tablespoons breadcrumbs
b.
Get out your frozen peas and put the appropriate
amount in a separate saucepan
5.
Cook fish
Golden brown, textured like fish |
a.
Put 4 tbsp oil in a frying pan on the hob on a
medium-high heat until it shimmers like a woofter vampire
b.
In your saucepan, put boiling water on the peas
and put them on medium-high heat
c.
Dip your fish in all three atrocities in order until you’re
cursing yourself for not using larger lids and cursing the fish for causing you
anger[1]
d.
Make peace with your god and lower the fish into
the pan of near-boiling oil with a large spatula skin side down. Remember it will probably spit. Put the plates you’re going to use to eat off
in the oven now to heat up
e.
Turn the fish CAREFULLY after about 3 minutes, when
the breadcrumbs are golden- take the peas off the heat now and drain
6.
Plate up
a.
Take a deep breath. You did well, and whoever
eats this will surely wish to marry you
b.
Take out the chips, remembering that they are
blindingly hot and evil-minded. Scoop out with a slotted spatula, into a bowl lined with kitchen towel. Chuckle victoriously at how you
have foiled their diet-ruining ways as they leak vast quantities of oil, and
try not to think about how much is still left in them
c.
Get your plates out of the oven and spatulate
(!) some chips onto them. Now cut the massive breaded fillets in two and put
half on each plate. Add peas and sauce, and a bit of salt and pepper
d.
Chow down
It is difficult for me to convey how large that plate, and thus this portion, is |
[1]
Why we have three atrocities here: Wet sticks to dry. Fish flesh is not as wet
as you imagine, but will stick to something super dry like flour. Egg sticks to
flour well, but don’t massage it too much or you’ll get a weird kind of fish
pancake. Breadcrumbs stick to egg really well, but need a bit of pressing in.
Never, ever, try to stick breadcrumbs to flesh alone. You will end up wallowing
in self-hatred as they fall off in the pan and you end up with burned
breadcrumbs and separate, unevenly cooked fish
Not doing it right.
ReplyDeleteCapers are amazing. However, if someone really doesn't like capers, substituting pickle relish will work just fine for the tartar sauce.
ReplyDeleteThis was amazing! Though I made mash because I'm lazy and river cobbler because it was like £2... Thank you for the inspiration and easy recipe!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis blog is amazing. I live in Los Angeles (USA) and have been looking for a good food truck or place that makes a decent fish and chips. Looks like I'm going to have to start making it myself. You don't have email on file? How do people get in contact with you to ask for features on their blog?
ReplyDeleteThis blog is amazing. I live in Los Angeles (USA) and have been looking for a good food truck or place that makes a decent fish and chips. Looks like I'm going to have to start making it myself. You don't have email on file? How do people get in contact with you to ask for for features on their blog?
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Cool recipe! I'll definitely have to give it a try although I'm sure it won't end up looking anything like yours, haha! I recently wrote a blog post about facts on fish and chips in the UK if anyone's interested :) http://www.british-explorer.co.uk/blog/fish-and-chips-facts/
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