If you figure that we as a nation just kept Fish and Chips when we kicked the British out, your history is a little off. It hadn’t been invented yet. The combination became popular here in the mid 1800s, about the same time the London working class was making it Britain’s iconic dish.
Source: Big American Cookbook
For the fish and chips: In a large, heavy pot or Dutch oven, heat 3 inches of oil to 300°F. Preheat the oven to 225°F.
In a large bowl, whisk together the flour, baking powder, salt, beer, and egg.
Line two baking sheets with newspaper and top with a wire rack. Remove the potatoes from the water and place on a clean kitchen towel, getting them as dry as possible.
Working in batches, carefully add the fries to the oil and cook for 5 to 8 minutes, until they are starting to cook but aren’t browned. Remove the fries from the oil and scatter on the wire rack. Repeat to cook all the fries, then place them in the warm oven while you cook the fish. Increase the temperature of the oil to 360°F.
Dry the fish with a paper towel and season with salt and pepper. Working in batches, dip the fish in the beer batter, then carefully lower the pieces into the oil. Fry for about 6 minutes, turning halfway through. When they’re golden brown, remove to the other baking sheet and keep warm in the oven while you fry the rest of the fish.
When all the fish is fried, bring the oil back up to 360°F, return the fries to the oil in batches and fry until golden brown, just a minute or two. Remove to a paper towel–lined bowl to drain and season with salt immediately.
For the Tartar Sauce: Combine the mayonnaise, sour cream, chopped capers, chopped pickles and juices, mustard, and lemon juice in a bowl. Stir to combine.
Serve the fish and chips on a plate with the tartar sauce, lemon wedges, and malt vinegar, if using, on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 572 | ||
Calories from Fat: 158 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 120.4mg | 37 % | |
Sodium 1222.4mg | 42 % | |
Potassium 1417.1mg | 37 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 62.3g | ||
Protein 36.8g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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