Fish and Chips

Fish and chips is a very popular dish that originated in the United Kingdom, now a popular take-away food in countries with English origin such as New Zealand, Australia, US, Canada, Scotland and Ireland. A deep fried fish dish which is typically made out of white fish like cod or haddock; commonly it is accompanied with chips or French fries as well as a variety of dipping sauces like malt vinegar, tomato sauce or tartar sauce.

As history suggests Fish and chips was a staple meal of the working classes in Great Britain during the second half of the 19th century, this is because of the rapid development of trawl fishing in the North Sea and development of railways that connected ports to major cities during those times. From then fish and chips shop started to open in London during the 1860 and it was owned by a Jewish proprietor and Joseph Malin.

A really popular food item here, in fact you can see fish and chips shop everywhere even Chinese takeaways sell them, a really good if not better alternative to the normal fast food meals.

Ingredients (Fish)

6-8 white filleted fleshy fish, (i.e. cod, snapper, tilapia, lemon fish)
1 bottle beer
2 cups flour
1 tsp garlic powder
1/2 tsp cayenne
freshly ground black pepper
salt
oil

Ingredients (Chips)

4 large potatoes, cut into thick strips

Method

1. In a large bowl gently mix together beer, 1 1/2 cups sifted flour into the bowl, salt, pepper, garlic powder and cayenne. Set it aside.
2. Season fish with salt and freshly ground black pepper then dredge in the remaining 1/2 cup of flour. Set it aside.
3. Prepare a deep fryer then fry the potatoes for 8-10 minutes, Once cooked place potatoes in a paper towel-lined baking sheet then let it keep warm in an oven
4. Dip fish pieces one by one in the batter then slowly slide fish in batches into the hot deep fryer, cook for 5 minutes. Remove fish from deep fryer then place them in a paper towel-lined baking sheet then let it keep warm in an oven. Do the same thing with the rest of the fish.
5. Place fish and chips in a white paper lined newspaper then serve (BTW that’s how it’s served here in Fish and Chips shop).

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23 thoughts on “Fish and Chips”

I have been toying about making fish and chips for dinner so many times but my hubby seems not around most of the time for dinner. Also, have not done any cooking or frying with beer but am going to not only make fish and chips but also like this recipe of yours with the beer. Heard that the beer contributes to the crispy and puffy crispy later on top. Nice and with some tartar sauce, all the more.

Your fish and chips look perfect! Mandy

Congrats on the domain name, the fish looks so crispy!

Our fave, fish and chips! This is the usual order whenever our family are in the music bar we love to hang-out to. Pero your fish looks more crispy and tastier. Made me curious, kung ano lasa ng fish na may beer. Will sure try this! Tnx anf TC!

This is my favorite “bar” food. I like the beer batter too. Great stuff Raymund! I’d love to hang out in your kitchen sometime. (I know my kids would too – so many of your recipes are right up their alley!)

Good idea for tomorrows dinner! I have tilapia, it should work..
With this beer butter back in Greece we make fried zucchinis and fried zucchini flowers..
Have a nice day!

A classic. Looks perfect!

Who doesn’t love fish and chips?! Yours look excellent!

Yesssss please! Love fish and chips…looks great.

A COMFORT classic! I *miss* the NW-style fish-and-chips places (Spud, Ivar’s, etc) since we moved to Texas from Washington state. Maybe I’ll have to try your yummy looking pub style ones!

Dear Raymund

I think the English use vinegar for their chips while we prefer tartare or tomato sauce. My urge is to eat that fish before it becomes a steam trap and make those delicious chips soggy

I didn’t know fish and chips were made with beer! This sounds so delicious!

Perfect Perfect Perfect….
These fish and chips are just what I want to have…
infact I was thinking of making them but then I am trying to save some calories for the holidays…
But now after seeing these, who cares for calories right, I am so making them this weekend…
Thanks for sharing the recipe.

I LOVE this recipe.. I can’t wait to try it this summer..

had dined once in an english pub in thailand and i’m not sure if i like it. but i was able to finish everything. maybe i was just very hungry then..

Yum good job of the beer battering on the fish. It looks delicious and perfectly crispy. I like the use of garlic powder and cayenne to spice up the batter a bit.