CLASSIC FISH AND CHIPS

In short, fried fish has a Jewish origin and when King Manuel and Isabella expelled all the Jews from Portugal in 1496, many Jews moved to England and took their culinary traditions with them. One such tradition was fried fish and that’s how fish and chips became Britain’s national dish. The potatoes came later but to keep it short… this is the story. 

CLASSIC FISH AND CHIPS

4 potatoes

Batter:
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp pepper
1 cup milk
1 egg

4 cod fillets
oil for deep frying

• French cut the potatoes, and place them in ice water.
• In a bowl combine flour, baking powder, salt and pepper.
• Add the milk and egg and stir until smooth.
• Let stand for 20 minutes.
• Fry the potatoes in hot oil until just tender.
• Remove potatoes with a slotted spoon and drain them on paper.
• Set the hot oil aside.
• If the fillets are long cut them in half.
• Dredge the the fillets in batter, one by one.
• Reheat the oil and fry the fillets golden brown.
• Quickly remove the fillets to drain on paper.
• Fry the potatoes for the second time until golden brown and crisp.