Fish & Chips
About This Course
Learn to make classic Fish & Chips featuring flaky white fish fillets dipped in a light, crispy beer batter and paired with perfectly golden fries. This guide covers selecting the best fish, preparing a flavorful batter, achieving the ideal fry temperature, and serving everything piping hot with traditional accompaniments. By following these steps, you’ll recreate the authentic British pub experience at home—crispy, non-greasy fish and potato wedges with a tender interior.
Learning Objectives
How to choose and prepare the right white fish (e.g., cod, haddock) for firm, flaky results.
Techniques for making a light, airy beer batter that clings evenly and fries to a golden crisp.
Step-by-step instructions for cutting, soaking, and rinsing potatoes to achieve chip-worthy texture.
Best practices for oil temperature control (325–350 °F) to avoid greasy or undercooked coating.
Tips for drying and seasoning fish and chips immediately after frying to lock in crunch.
Suggestions for traditional condiments and plating: malt vinegar, tartar sauce, mushy peas, and lemon wedges.
Material Includes
- Printable PDF Recipe Card with:
- Ingredient list (fish cuts, batter components, potato prep, seasoning options).
- Step-by-step instructions with timing for batter, frying, and resting.
- Full-color photos demonstrating:
- Fish fillet trimming and pat-drying.
- Batter viscosity checks and dip technique.
- Potato soaking, drying, and pre-fry blanching.
- Final plating with condiments and lemon wedge.
- Video Demonstration (5–7 minutes) covering:
- How to fillet or trim store-bought cod/haddock for uniform pieces.
- Mixing batter to the right thickness and keeping it cold.
- Achieving perfect oil temperature and frying fish and chips in stages.
- Draining methods on wire racks and seasoning immediately for best crunch.
- Chef’s Notes Section with:
- Alternative leavening options (baking powder vs. self-rising flour).
- Variations: gluten-free batter or oven-baked “chips.”
- Suggestions for side dishes: mushy peas, baked beans, or coleslaw.
Requirements
- 600 g (1⅓ lb) white fish fillets (cod, haddock, or pollock), skin removed if desired
- 1 cup (120 g) all-purpose flour (for coating)
- 1 cup (240 ml) cold beer or sparkling water (for batter)
- 1 tsp baking powder
- 1 tsp salt (plus extra for seasoning)
- ½ tsp freshly ground black pepper
- Vegetable oil (for deep-frying)
- 4 large russet potatoes, peeled (optional) and cut into thick fries
- Malt vinegar or lemon wedges (for serving)
- Tartar sauce (optional)
Target Audience
- Home cooks longing to recreate authentic Fish & Chips without visiting a pub.
- Beginners mastering deep-frying techniques and batter consistency.
- Seafood enthusiasts seeking to learn proper fish selection and handling.
- Comfort-food lovers who want a crispy, satisfying meal for family dinners or weekend gatherings.
Curriculum
7 Lessons2h 19m
Selecting and Preparing the Fish
Choosing the right white fish (cod, haddock, pollock) based on freshness and texture
Identifying prime fish cuts and proper pre-batter preparation
Crafting the Perfect Beer Batter
Cutting, Soaking, and Par-Blanching the Potatoes
Frying Techniques and Oil Management
Seasoning, Serving, and Accompaniments
Your Instructors
uniquedevservice993@gmail.com
See more
€7.27
Material Includes
- Printable PDF Recipe Card with:
- Ingredient list (fish cuts, batter components, potato prep, seasoning options).
- Step-by-step instructions with timing for batter, frying, and resting.
- Full-color photos demonstrating:
- Fish fillet trimming and pat-drying.
- Batter viscosity checks and dip technique.
- Potato soaking, drying, and pre-fry blanching.
- Final plating with condiments and lemon wedge.
- Video Demonstration (5–7 minutes) covering:
- How to fillet or trim store-bought cod/haddock for uniform pieces.
- Mixing batter to the right thickness and keeping it cold.
- Achieving perfect oil temperature and frying fish and chips in stages.
- Draining methods on wire racks and seasoning immediately for best crunch.
- Chef’s Notes Section with:
- Alternative leavening options (baking powder vs. self-rising flour).
- Variations: gluten-free batter or oven-baked “chips.”
- Suggestions for side dishes: mushy peas, baked beans, or coleslaw.
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