A classic British food. Fried fish was introduced to Britain in the 17th century by Jewish refugees from Spain & Portugal. Who paired it with chips seems to be under some debate, although the earliest chip shop was opened in London in 1860.
For the chips;
- 4/5 potatoes
- olive oil
For the fish;
- 50g plain flour (plus a little extra)
- 50g cornflour
- 1 tsp baking powder
- salt & pepper (to taste)
- 75ml Beer
- 2 large cod fillets (any white fish will work)
- Olive oil
Pre-heat your oven to 200 degrees Celsius.
Cut the potatoes into wedges and put them in a single layer on a baking tray. Drizzle with olive oil and cook for around 40 minutes tossing occasionally, until golden and crisp.
Meanwhile mix the 2 flours together in a bowl, with the baking powder. Season with salt & pepper.
Add the beer and mix well.
Heat a good amount of olive oil in a large frying pan.
Coat the cod fillets in a little flour and dip them into the batter to coat all sides. Carefully place them into the frying pan and cook for 8-10 minutes, turning halfway through, until the batter is crispy and the fish is cooked through.