A classic British meal, fish and chips make a great combination, and if you are far from England where you can’t buy an authentic fish and chips meal wrapped up in newspaper, then you can always try your hand at making some at home. The key to good fish and chips is a fluffy, crispy batter on the fish, and fat golden chips fried to perfection.
Potatoes, peeled and cut into thick strips - 4 large
All-purpose flour - 1 cup
Baking powder - 1 teaspoon
Salt - 1 teaspoon
Ground black pepper - 1 teaspoon
Milk - 1 cup
Egg - 1
Vegetable oil for frying - 1 quart
Cod fillets - 1½ pounds
Place the sliced potato chips into a medium-sized bowl filled with cold water.
Mix up the batter for the fried fish.
Take another medium-sized bowl, and mix in flour, baking powder, salt, and pepper.
Stir it around to make sure it is well-blended.
Add in the egg and milk.
Stir to make sure it is all thoroughly incorporated, and once the mixture becomes smooth in consistency, put it aside for around 20 minutes.
Begin preparing the chips.
Preheat some oil in a large pot or an electric skillet, and once it is nice and hot, and has reached 350 degrees F (175 degrees C), toss in the potato chips.
Fry them in the hot oil until they become tender and cooked, but not crispy.
Take them out and drain them on some paper towels.
Prepare the fish.
Dip each fish fillet in the batter, one by one.
Fry the battered fish until it turns crispy and golden brown in colour.
Take out the fish and drain it well on some paper towels to get rid of any excess oil.
Pop the chips you had fried earlier back into the oil, and let them cook until they become crispy.
Drain on paper towels once again, and serve your fish and chips hot.