A Foolproof Classic: Fish and ChipsAugust 2, 2018
- Mikka WeeWords
Fish and Chips are classic street grub in the Western side of the world. It’s a historical treat that dates back to the time of Winston Churchill, who referred to them as “the good companions.” Even legends such as John Lennon slathered his share with tomato ketchup, while Michael Jackson wolfed his down with mushy peas. Not to mention, it was a common snack during the time of the Holocaust.
In the Philippines, Fish and Chips isn’t something you’d find along the streets. It’s a dish served in most restaurants as a main course. It’s also a tricky dish to cook, having to constantly ensure that the batter is fluffy enough to coat the entire fish without leaving it raw inside. Many have tried, but have sadly failed. So today, we’re showing you how to make the best damn batch of Fish and Chips you have ever prepared in your life.
The trick to getting that perfect crisp on the fish is to dredge them first with cornstarch before dipping them in the batter. That way, the batter will have a firmer hold on the fish. Another crucial factor is the frying time of 5-7 minutes. Even though the batter looks golden and it feels as if you’ve already hit the mark, don’t pull it out too fast. Chances are the fish could still be raw inside.
So if your cravings are pointing towards the direction of fried fish, you don’t have to spend Php 500 in some fancy restaurant. Just whip up a batch at home, and you won’t even be able to tell the difference. Smother your fish in malt vinegar, tartar sauce, or you can go ahead and pick the fatty lemon butter option. Enjoy!
Classic Fish and Chips
Total Time: 45 minutes / Yield: 1-2 servings
Ingredients for the Fish and Chips
- 3 whole dory fillets, cleaned and dried
- Cornstarch for dredging
- Oil for deep frying
- Chips or fries, as side dish
- Parsley, for garnish
- 1 tsp cayenne pepper, topping
Ingredients for the Batter
- 1 cup flour
- 2 tsp baking powder
- 3/4 cup cold water
- 1 pc egg, beaten
- 1/4 tsp salt
Ingredients for the Lemon-Butter Sauce
- Juice of 1 lemon
- 1/2 cup melted butter
- 1/4 cup cream
- 1/4 tsp salt
- Heat oil, and while waiting, prepare batter.
- Whisk together all ingredients in a bowl and use immediately.
- Dredge dory fillet in cornstarch.
- Dip in batter and deep fry for 5-7 minutes or until golden brown.
- Drain in paper towels.
- For the lemon-butter sauce, whisk everything together until well-combined.
- Plate fish, top with some lemon butter.
- Sprinkle with parsley and cayenne pepper.
- Serve with a side of fries.