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Fish&Chips Recipe

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Fish&Chips Recipe
SERVES HOW MANY
for 2 person
PREPARATION TIME
1 hour
COOKING TIME
25 minutes

We are on the streets of London this week. Here is the detailed recipe of England's traditional street food fish & chips and its sauces. Enjoy your meal.

 
Ingredients for Fish&Chips Recipe
  • 200-250 grams of haddock fillet
  • 1 potato _
  • 1 teaspoon of salt
  • 1 teaspoon of potatoes

For pea puree:

  • 1 cup boiled peas
  • 10 grams of butter (half a tablespoon)
  • 1 teaspoon of salt
  • 1 teaspoon black pepper

For tartar sauce:

  • 1 tablespoon mayonnaise
  • 1/2 tablespoon pickled gherkins (chopped)
  • 1/2 tablespoon onion (chopped)
  • 6-7 capers ( chopped )
  • 1-2 drops of lemon juice
  • 1 teaspoon of salt
  • 1 teaspoon black pepper

For the batter (coating sauce):

  • 120 grams of flour (about 1 cup)
  • 30 grams of starch (half a tea glass)
  • 1 bottle of mineral water
  • 1 teaspoon of salt
  • 1 teaspoon black pepper

How to Make Fish&Chips Recipe?

  • Mix all the ingredients for the batter in a mixing bowl and keep it in the refrigerator.
  • Mix all the ingredients for the tartar sauce in a bowl, then keep it in the refrigerator until served.
  • For pea puree, peas must be hot. Blend the rest of the ingredients, including the peas, in a blender or food processor until they are finely chopped.
  • For french fries, cut the potatoes in 'steak potato' style, half a centimeter thick and 1-1.5 centimeters wide.
  • Blanch in boiling water for 5 minutes. Drain the boiled potatoes and cool them in the freezer for 10-15 minutes.
  • For the first frying of the potatoes, which will be fried twice in total, fry them for 5-6 minutes in 100-110 degree oil heated on medium heat for 10 minutes on the large stove.
  • Strain the fried potatoes with a colander and place them on a cooling rack and keep them on the cooling rack.
  • Dip the fish in the batter sauce, after the sauce has runny slightly, put it in hot oil at 180 degrees on high heat and fry, turning occasionally.
  • Set the fish aside with a colander after it turns golden brown for about 6 minutes.
  • For the second frying, fry the potatoes in hot oil over high heat for 5-6 minutes until they begin to brown.
  • Serve the fried fish and potatoes with mash and tartar sauce.