Crispy Fish and Chips
Fish and chips never get old no matter the time we live in. It consists of beer-battered fish like sole or haddock paired with homemade fries. I love eating this in the colder seasons and it makes so much sense to pair this with a glass of chilled beer.
For frying potatoes, I usually use either white or Russet potatoes, with white potatoes being my first choice. To get super crispy potatoes, I highly recommend soaking them first in ice-cold water to remove the excess starch. Get a deep fryer or a cast-iron skillet that fries stuff really good. Also, I found that it is best to add the salt to the potatoes have been fried and are hot.
I start with frying the fish first because I think that takes the shortest time, then I go on to fry the potatoes. Some recipes also recommend frying the potatoes again after the fish is ready, which I think is superb if you don't mind the extra work. I enjoy serving this classic meal with either barbecue sauce or tartar sauce. Since the fish is literally battered with beer, I think it also makes sense to pair this with a chilled glass of beer.
Crispy Fish and Chips
Recipe details
- 4 Servings
- Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
Comments
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The potatoes should be fried FIRST because they take longer; you have it exactly backwards. The fish with be stone cold by the time the potatoes are done.