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English Fish and Chips

Yummy Delicious Recipe of the Week
Classic English Fish and Chips with Green Salad

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"Govern a great nation as you would cook a small fish. Do not overdo it."
– Lao Tzu

Classic English Fish and Chips - Net Caught Wild Cod, Seasoned with Vinegar

Classic English Fish and Chips – Net Caught Wild
Cod, Seasoned with Vinegar

Fresh Classic Green Salad with Tomatoes, Cucumber, Seasoned Bread Crumbs

Fresh Classic Green Salad with Tomatoes, Cucumber, Seasoned Bread Crumbs

Delicious English Chips - crispy on the outside, tender, fluffy, buttery on the inside

Traditional Chips – Organic Potatoes Deep Fried in Peanut Oil with Sea Salt
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5:13 PM 2/14/2009
– A Lovely Saturday Late Afternoon
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This delicious natural old world recipe will surprise you – the batter will be particularly light and crispy. The fish skin will add flavor. The fresher the fish, the sweeter, more tender and flaky the fish.

Fish and chips may be one of the dishes that never gets old. Today, high quality fish is becoming increasingly rare due to over fishing. Unfortunately, many fish varieties are no longer available. Enjoy in moderation, and encourage sustainable Net fishing.

1 3/4 Cups of Unbleached Flour
1 Teaspoon Natural Baking Soda
2 Small Pinches Sea Salt
2 Pounds Fresh Whitefish with Skin – Cod, Halibut,
Haddock, Flounder, Perch cut into serving sized pieces
1 Cup Ice Water OR
1/2 Cup Ice Water and
1/2 Cup Cold Effervescent English Beer
(If you prefer to eliminate beer, increase water to 1 Cup)
Peanut or High Quality Oil or Natural Organic Lard,
minimum 1 inch deep in pan, 3 inches in pot for deep

2 Pounds Peeled and Dried Potatoes cut into small strips
Barley Malt Vinegar
Mix flour, Salt and Water into a smooth batter. This can be accomplished by making a well in the center of the flour and gradually and gently stir in the ice water. When smooth, add baking soda and gently stir. "Rest" the batter in the refrigerator for at least 45 minutes to an hour.

Make sure fillets are dry. Dredge in a little flour and salt.
Heat the oil till drop of water sizzles and pops. Dip the fish into the batter and fry until golden brown, aproximately 5
minutes. Drain on wire rack, keep warm in oven.


Deep fry potatoes in oil into golden brown, serve with fish and season to taste with vinegar and salt.

Notes About Making the Best English Chips

Ah yes… the secret to making the perfect English Chips. First of all, unlike American Potato Chips, English chips are not wafer thin circles, crunchy all the way through. The English Chip is basically a fat American french fry. Or, vice versa…

First of all, consider the potato itself. Each variety has good and not as good points. Some are fluffy, others silky. Some mash nicely, others are best boiled.

For chips, the best varieties of potatoes will fry up tender, rich and fluffy on the inside and crisply golden brown on the outside. They will soak oil creamily, and taste like heaven. Some even like them soft, a bit chewy, soggy, but crisped on the outside. Interesting!

If the fat is superb, then perhaps any amount will seem acceptable. Nothing is worse than old, rancid oil or fat. Plus, it’s terrible for you.

In America, organic russets do the trick quite nicely and are common.

The secret potato tricks are these:

Soaking in icy water with a dash of salt in the fridge for several hours, then draining and drying
Frying twice
Using the finest natural organic lard
If no lard, then organic filtered peanut oil

Fry up once at lower heat. Then, when ready to serve, fry at high heat to golden, perfect brown. Sprinkle with the best natural salt and fine malt vinegar.

No wonder fish and chips is a national favorite. Add salad, perhaps a bit of fruit ice for dessert. Incredible.

The secret to a delicious fresh green salad is hidden in the name – fresh. The more recently the greens were picked, the more pure and delicate the flavors and the tender with full crispness and satisfying crunch.

Another major secret is the dressing. Any delicious dressing can make a mediocre salad taste good.

But, when you marry fresh greens and a great dressing, nirvana is attained.

1/4 Head Green Leaf Lettuce
1/4 Head Iceberg Lettuce
4 Large Romaine Lettuce Leaves
2 Small or 1 Large Tomato
3 oz. Your Favorite Cheese
Chopped Scallions (Optional)
Finely Sliced Rings of Red Onion
Your Favorite Fresh Baked Croutons

Organic Apple Cider or Malt Vinegar
2 Tbsp. Light Organic Olive Oil or High Quality Vegetable Oil
1 Teaspoon Organic Raw Sugar to Taste
Sea or Natural Non-Heat Treated Salt
1/4 Finely Minced Garlic Clove (Optional)
Fresh Ground Pepper
Fresh Finely Chopped Herbs – Use Sparingly
  Particular Favorites
  Oregano, Thyme, Basil, Tarragon, Rosemary, Sage
  Note: Freshly snipped home grown herbs taste
  remarkably different than dried seasoning herbs.
Tear Greens into bite sized pieces. You can chop them without a problem as well; they will still taste just as good. Once it was considered bad form to chop salad greens. This may be possibly due to the use of non-stainless steel utensils.

Mix salt, finely chopped herbs, fresh ground pepper, sugar, garlic and vinegar and mix gently. Set Aside. Toss greens with Olive Oil. Add a tablespoon water to the herb mixture, stir and toss into the greens. Top with Scallions, Croutons, Red Onion Rings. Serve immediately with your hot fish and potatoes.

Bon Appetit! : )

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