Fish and Chips
Fish and chips became Britain's first takeaway in the 1860s, when fried fish shops (from Jewish immigrants) and chip shops (from Lancashire) combined. By WWI, there were over 35,000 shops.
Britain's great national dish — battered cod fried until shatteringly crisp, served with thick chips and malt vinegar. Simple, perfect, irreplaceable.
Ingredients
Method
Parboil chips in salted water for 5 minutes. Drain and steam dry. Refrigerate to dry out further.
Make batter: whisk flour, cornflour and baking powder. Gradually whisk in cold beer until a thick batter forms. Refrigerate.
First fry chips at 150°C for 5 minutes until cooked but not coloured. Drain.
Season fish, dust with flour. Dip in cold batter, letting excess drip off.
Fry fish at 190°C for 5-6 minutes until deeply golden and batter is crisp. Drain.
Increase oil to 190°C, fry chips second time until golden and crispy, about 3 minutes. Season immediately with salt.
The double frying of chips — once to cook, once to crisp — is the secret to chips that are fluffy inside and crispy outside rather than just greasy all the way through.
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