Fish and Chips Recipe

This recipe comes to visit you from far away lands. We have interpreted the fish & chips recipe, England's most well-known and loved snack, so beautifully that it will blow your mind. This unusual snack became famous after one of the country's former prime ministers introduced fish and chips as "good friends" and is remembered as a food preferred by the working class when it first became popular. In England, where thousands of fish are dipped in special sauce and fried every day, the most popular way to serve this dish is on newspaper.

We brought this flavor to you with two legendary sauces. Prepare your lemons, here is our recipe that is guaranteed to eat your fingers. Enjoy your meal!

How to Make Fish and Chips Recipe?

• For the mayonnaise, in a medium-sized mixing bowl, mix the egg yolks, mustard and vinegar with a whisk until smooth. First add the oil drop by drop and continue whisking. When the mixture starts to thicken, continue adding the oil little by little and continue whisking until you obtain a soft, non-liquid mayonnaise.
• For the tartar sauce, chop the onion, gherkins, capers and dill leaves into very small cubes and mix them with mayonnaise. Taste the mixture and add salt and pepper, set aside.
• To make the pea paste, chop the onion and garlic into small cubes and sauté them with butter in a large pan until soft. After the onions soften, add the peas, sauté for 1-2 minutes, and add the hot water. After the peas reach a crushable consistency, add salt, black pepper and nutmeg and crush them with a potato masher. Finally, chop the fresh mint leaves finely, add them to the paste, stir and remove from the stove.
• For preliminary preparation of potatoes; Peel the potatoes, cut the apple into slices, wash them in cold water until the starch is gone. Then, put the potatoes in the pot and boil them with enough cold water and plenty of salt until the potatoes are almost ready to fall apart. Carefully remove the potatoes from the water, place them on a tray lined with baking paper and cool them in the refrigerator. This can be done a day in advance.
• To prepare the fish, lightly salt the skinless, boneless haddock cut into large pieces and keep it in the refrigerator 30 minutes before frying.
• Sift the flour into a bowl to coat the fish before cooking. In a different bowl, sift the flour, starch and baking powder for the coating mixture and mix them with vinegar. Finally, add cold mineral water little by little to make a thick, fluid mixture.
• For frying, put the oil in a medium-sized pot and heat it over medium heat.
• First, throw the potatoes into the hot oil, making sure not to overcrowd the pot, and fry for 5-6 minutes until the outside turns golden brown. Remove the fried potatoes to a wire rack to drain the oil and salt them while they are hot.
• To fry the fish, first gently remove the moisture accumulated on the outside of the fish with a towel, first dip it in flour, shake off the excess flour, then dip it in the coating mixture, drain the excess and drop it directly into the hot oil. Fry the fish for about 5-6 minutes until it is golden and crispy all over. Take the fried fish next to the potatoes and lightly salt it.
• Serve the fish and potatoes hot with tartar sauce and pea paste. If you wish, you can sprinkle finely chopped parsley leaves and add a piece of lemon. Enjoy your meal.