Best Ever Fish & Chips
ID: fb632c3c...
This recipe guides you through creating the quintessential British classic, Fish & Chips. It features perfectly crispy, triple-cooked chips made from Maris Piper potatoes and a light, airy beer-battered fish, fried to golden perfection. Served alongside traditional mushy peas with a hint of mint and lemon, it's a truly authentic and satisfying meal.
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🍳 調理の流れ
Peel, cut, rinse, and boil potatoes; cool completely. → Fry the cooled potatoes once until cooked but pale, then cool again. Fry a second time until golden and crispy. → Prepare the batter by whisking cold ale, flour, and baking powder. → Pat the fish dry, season with salt, coat in batter, and deep-fry until golden. → Make mushy peas by sautéing peas with butter and mint, then seasoning and mashing them. → Serve everything together with lemon wedges.
調理手順
簡単な手順
Peel, cut, rinse, and boil potatoes; cool completely. → Fry the cooled potatoes once until cooked but pale, then cool again. Fry a second time until golden and crispy. → Prepare the batter by whisking cold ale, flour, and baking powder. → Pat the fish dry, season with salt, coat in batter, and deep-fry until golden. → Make mushy peas by sautéing peas with butter and mint, then seasoning and mashing them. → Serve everything together with lemon wedges.
イントロ
This recipe guides you through creating the quintessential British classic, Fish & Chips. It features perfectly crispy, triple-cooked chips made from Maris Piper potatoes and a light, airy beer-battered fish, fried to golden perfection. Served alongside traditional mushy peas with a hint of mint and lemon, it's a truly authentic and satisfying meal.
ステップ 1
Peel the Maris Piper potatoes and cut them into chips about 1cm thick. Rinse the cut potatoes to remove excess starch.
ステップ 2
Place the rinsed chips into a pot with water, bring to a boil, and cook until tender. Remove the chips from the water and cool them completely, preferably in the fridge.
ステップ 3
Heat beef dripping or oil in a deep pot. Perform the first fry by cooking the cooled chips until cooked through but still pale. Remove and cool again.
ステップ 4
For the second fry, increase the oil temperature. Fry the chips again until they are golden brown and crispy. Remove and drain.
ステップ 5
To make the batter, pour cold ale into a shallow dish. Add flour and baking powder, then whisk until you have a smooth batter.
材料リスト
重要なメモ
Using Maris Piper potatoes is highly recommended for achieving the fluffy interior and crispy exterior of classic British chips.
Frying with beef dripping will provide a more traditional and richer flavor, though vegetable oil is a suitable alternative.
The key to a light and crispy batter is using a very cold liquid, like cold ale. The temperature shock when it hits the hot oil creates a perfect texture.
Do not overcrowd the frying pot. Frying in batches ensures the oil temperature remains high, which is essential for crispy results.
Patting the fish completely dry is a crucial step; it helps the batter adhere properly and prevents it from becoming soggy.
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