Fish and Chips DIY

[tyger]

Jeff posted a log and pictures of his golf tour in Scotland here. Thanks, Jeff.

A couple of people made comments about Fish and Chips, and I didn't want to add this to Jeff's thread and run the risk of detouring the subject at hand.

If you like fish, or fish and chips, and have had the real thing, then you know what I mean. If you have not, and you ever go to the UK or the Republic of Ireland, then get some.

I simply love fish and chips, and want to share my recipe with you.

Fish and Chips
fish fillets
flour
baking powder
beer
malt vinegar

Get started
Start the peanut-oil-filled deep fryer so that it comes to temperature. Chilled fillets are best; however, chilling is not necessary.

Make the batter
In a good sized bowl (a bowl big enough for all the fillets and batter), add 1 heaping teaspoon of baking powder to each cup of flour and mix thoroughly. Add beer, folding in such that the batter attains the correct consistency. This is important: the consistency one seeks is that of a thin pancake batter. (Not too thin, not too thick. After a few batches you will know exactly what I mean.) Add the fillets, one at a time, until all fillets are covered with batter.

Fry
Cook the fish. Overdone fish is to be avoided. I cook the fish until the floating fillets turn deep amber.

Serve

[Jock Scot]

You have forgotten THE SALT! Lashings of it,sprinkled over the cooked fish and chips after the vinegar.

[McClef]

The best frying medium for Fish and Chips is Beef Dripping, alas all too difficult to find chip shops that still use it.

[Frank McGrath]

The best fish and chips I have ever tasted was in London, in a takeaway trailer by the tower of London. Every time I hear Fish and chips, my mind goes directly to that trailer.

[Downunder Kilt]

Down here in Oz we have pretty mean fish and chips as well. I have been told by several people in the know that the best chips are those which are double fried. We also have potato cakes, which when done right, have a crispy battered outside and a fluffy potato centre. The only fish I had, when I was in England last, was cod, but down here there is a multitude of species and every fish and chip shop has at least a dozen to choose from.

The best fish and chips I can remember, is when as a youngster, you would get them wrapped in newspaper (illegal these days) and go down the beach and share them with the seagulls

[Bugbear]

Here is Lachlan09's thread on the subject, "Scottish Soul Food."

Interesting food lore.

[Jock Scot]

Here is Lachlan09's thread on the subject, "Scottish Soul Food."

Interesting food lore.

OOOOOOOH yes! Pickled eggs. Yum yum.

[acolander]

Too right, Jock Scot!! A most important and integral part of Fish & Chips not to be forgotten, yet often neglected outright or even unknown amongst kith and kin over here.

Lest ones lashings of salt will be for naught it perhaps deserves reiterating with added boldness, thus ensuring the proper application for a traditional culinary delight;

You have forgotten THE SALT! Lashings of it,sprinkled over the cooked fish and chips after the vinegar.

[artificer]

Down here in Oz we have pretty mean fish and chips as well...We also have potato cakes, which when done right, have a crispy battered outside and a fluffy potato centre.

Here, along the Great Lakes, where HUGE populations of German immigrants settled, the Friday Fish Fry (ideally) with potato pancakes is a staple.

I don't eat a lot of deep fried food, but every once in a while we'll drive in to our favorite spot for beer battered fish, German cole slaw (vinegar, not mayo based) and potato pancakes- usually with a crisp pilsner or weiss bier. German restaurants tend to be a bit lacking in good ESB.

[Bugbear]

My Scottish cook book has a recipe for fried pheasant with a red currant and oatmeal coating. I don't see anything about roast grouse, but I'm thinking this would be somewhat similar. There is also a recipe for potato cakes that looks to call for only potatoes, butter, flour, and salt.

I got the book to look for roast grouse.