Beer Battered Fish and Chips
Fish and chips, a quintessential British dish, has a rich history steeped in tradition and cultural significance. Originating from humble beginnings, this iconic meal has evolved into a beloved culinary staple enjoyed by millions across the United Kingdom and beyond.
Early Origins
The roots of fish and chips can be traced back to the bustling streets of England in the 19th century. While the exact origins remain debated, it is widely believed that the dish emerged in coastal regions, where fish was plentiful and readily available.
Industrial Revolution and Popularity Surge
During the Industrial Revolution, fish and chips gained popularity as a cheap and convenient meal for the working class. Street vendors and fishmongers began selling this hearty fare from mobile carts, catering to the growing appetite of factory works and labourers.
The Rise of Fish and Chip Shops
By the late 19th century, dedicated fish and chip shops began to emerge, offering a more permanent and specialised setting for enjoying the dish. These establishments quickly became fixtures in communities throughout Britain, serving as social hubs where people gathered to enjoy a satisfying meal.
World War Influence
Fish and chips played a significant role during World War one and World War two, providing a source of sustenance and comfort during times of hardship and rationing. The government even declared fish and chips an essential food, ensuring its availability to support morale on the home front.
Cultural Icon Status
Over the decades, fish and chips have transcended their humble origins to become a cultural icon synonymous with British culinary heritage. Whether enjoyed wrapped in newspaper by the seaside or savoured in a cosy pub, this timeless dish continues to hold a special place in the hearts and taste buds of Britons and visitors alike.
Conclusion
In conclusion, the history of fish and chips in Britain is a tale of resilience, adaptation, and enduring appeal. From its modest beginnings to its status as a beloved national dish, fish and chips exemplify the enduring bond between food, culture and community in United Kingdom.
Tips On Making The Recipe
I know this might seem like a lot of work and it is a lot of prep time. However, once the prep is done, the final stages of the cooking time don’t take long whatsoever. You could save yourself time and just buy in shop-bought mushy peas, and tartare sauce if you prefer. Nobody is judging! But the freshness from the homemade tartare and mushy peas are deliciously worthy if you are going all out and cooking for friends or family. I had no parsley when I made the tartare sauce, so I left it out. The beauty of cooking is things can be tweaked or adjusted to accommodate what you might not have available. Yes, you might get slight differences in the final flavour, but its not going to be ruined.
Also, sometimes when I am pushed for time, I won’t do triple cooked chips, instead making twice cooked. You would par-boil the potatoes in the same method, cooking an extra few minutes, so they are more cooked through. Then go straight onto the higher temperature to finish them off until they are golden.
If for any reason you cannot use beer, then you can just replace that 330ml of beer, with more sparkling water.
When you fry the fish, you could use the same oil to cook it all in if you prefer. I just really love the taste of beef dripping chips and believe they stand out above the crowd in terms of flavour, but that’s my personal preference. It doesn’t need to be yours, but if you haven’t, I seriously beg you to consider trying the taste of chips cooked in beef dripping. I also have a double fryer at my home, so I understand it makes this easier for me to have one side beef dripping, for chips only, and the other side a vegetable or groundnut oil, in the other side for fish, chicken, or whatnot. If you do happen to only have one large pan you could deep fry in, then buy groundnut oil and fry everything through that. It is a little more expensive than vegetable oil, but gives a nicer flavour.
Beer Battered Fish and Chips
Ingredients
- 4 300g Cod or Haddock Fillets
Beer Batter
- 350 g Plain Flour
- 90 g Rice Flour
- 3 g Turmeric
- 2 tsp Baking Powder
- 1 tsp Salt
- 330 ml Light Beer
- 500 ml Sparkling Water
- 2 Litres Vegetable oil For frying the fish
For the Chips
- 1 kg Potatoes Maris Pipers or another variety good for chipping.
- Salt
- 1 kg Beef Dripping For Frying (can be reused several times)
Mushy Peas
- 2 Tins Marrowfat peas.
- 2 tbsp Butter
- 120 ml Vegetable Bouillon
- ½ tsp Dried Mint Optional
- ¼ tsp Malt Vinegar
- Salt and Pepper to taste
Tartare Sauce
- 250 ml Mayonnaise
- 2 tbsp Gherkins or Cornichons Chopped
- 1 tbsp Capers Chopped
- 1 tbsp Fresh Parsley Chopped
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- Salt and Pepper to taste
Instructions
Beer Batter
- In a large mixing bowl, weigh the plain flour, rice flour, turmeric, pressing tare back to 0 for each measurement.
- Add the fine sea salt and baking powder and mix thoroughly.
- Pour in the light beer and sparkling water, gradually, mixing until smooth and no lumps are left in the batter
- Leave to rest in the fridge for 30 minutes.
- Set your fryer to 180℃/356℉
- In a separate tray, large enough to fit the fish fillets in, add plain flour and season generously with salt and pepper.
- Pat the fillets dry with kitchen paper, roll the fillets into the seasoned flour to cover the fish, shaking off any excess flour and dip them into the rested batter to completely cover. Place into the hot oil, gently, and as the fish fries, drizzle a little extra batter over it, until golden, then roll the fish over and drizzle some batter on top until its a deeper golden brown. They will float on the surface of the oil when cooked. Or, if you have a digital thermometer, it will read 40℃/104℉ at the thickest part, and will rise to 45℃/113℉ once it rests.
Chips
- Wash, peel and cut the potatoes into even sized chips.
- Rinse the chips several times in cold water, removing the excess starch.
- Add to a large saucepan, cover them with water, add a huge handful of sea salt, lid on, and bring to a boil.
- Once the water is boiling, remove the lid, and allow to cook for 10 minutes until the outer edges of the potatoes are just softening and you can push a fork a little of the way.
- Drain all the water, and layer the chips evenly on a wire rack with a tray underneath for any water drips.
- Allow to cool and refrigerate until they are cold.
- Set your fryer to 140℃/284℉ and fry in batches until they are completely soft and just starting to turn golden.
- Spread evenly onto the wire rack, allow to cool and refrigerate again until they are cold, and you are ready to fry the fish.
- When the fish is frying, set your fryer to 180℃/356℉ and fry until golden and crisp in batches.
- Drain onto kitchen paper to allow excess oil to soak up.
- Season with Salt and Pepper to your taste.
Mushy Peas
- Drain the marrowfat peas from the tins through a sieve and transfer them to a saucepan.
- Add the butter and vegetable bouillon to the saucepan.
- Heat the mixture over a medium heat, stirring occasionally, until the peas are heated through and softened.
- Add in the mint if you are using, stir through.
- With a fork or potato masher, mash the peas to your desired consistency. You can leave them slightly chunky or mash them until smooth.
- Season with salt, pepper and the vinegar to taste, adjusting as needed.
- If the mixture seems to thick, you can add a bit more vegetable bouillon or water to reach your desired consistency.
- Serve hot at the side.
Tartare Sauce
- In a bowl, combine the mayonnaise, chopped gherkins, capers, parsley, lemon juice and Dijon mustard.
- Mix well until all ingredients are evenly incorporated.
- Season with salt and pepper to taste, adjusting as needed.
- Cover the bowl and refrigerate the tartare sauce for at least 30 minutes before serving to allow the flavours to meld together.