Prep 15 mins
Cook 45 mins
Here is a tried and true recipe that I have made many times since living here in the USA. It's the nearest to authentic British chip shop that you can get (apart from the parsley thats my take on this recipe) My DH loves this meal and requests it often.
- 4 pieces cod (or haddock)
- 1 sprig fresh parsley, finely chopped. (keeping some aside for garnish)
- 4 -6 large potatoes
- deep frying oil
For the batter
- 1 cup flour
- 1 teaspoon salt
- 1 egg
- 1 cup dark beer (Guinness is best but any dark beer will work)
- Peel and cut potatoes into chips, run under cold water patting dry with a paper towel. Deep fry chips until golden brown, place in an oven proof dish in a warm oven.
- In a bowl, sift the flour and salt. Next, crack the egg into the bowl and whisk the mixture. Slowly add the beer, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside.
- If you are using the oil you just cooked the chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan. Chop the parsley finely then place flour and chopped parsley in a container.
- Wash the fish under cold water and roll in the flour/parsley mixture. Dip the fish pieces, one at a time into the batter and drop into the oil.
- (Do not put the fish in the basket and lower the basket in, because they will stick).
- Cook for 3 to 4 minutes or until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately with the reserved parsley.
- Serve with the chips, salt and vinegar, tartar sauce and lemon wedges.
Excellent. Very easy to follow instructions, and easy to make. Batter was a tad bland.....next time, I'll add a bit more pepper to kick it up to our liking.
This is one of the best dinners we've had in a long time! DH made this adding sliced sweet onions, mushrooms, and chicken thighs to the haddock and potato mix. He used the mandoline to do the potato slices into french-fry shapes. This is definitely going on the company's company meal rotation and into my Best of 2009 cookbook! Thanks, SueVM! Made for PAC Spring '09.