Coming from England, classic fish & chips are a National Institution and a dish that everyone around the world can’t help but love. As a child growing up in the North East of England, along the coastline of the North Sea, we had the freshest and best fish and chips in the country. Cod or haddock were always our favorite choice of fish, it was a ritual in our house every Friday evening. My mother would pick them up from the local chippy on her way home from work. Always wrapped in yesterday’s newspaper, that’s actually how you would ask for your order. “I’ll take a paper,” the chippy would always know you wanted a full portion of fish and chips. 

 

In my recipe, I’m using Forever Oceans Kahala, which turns out amazing. If you can’t get Kahala, then I’d suggest you use a thick cut of white fish like sustainable cod, haddock or pollock. The fillets are then dipped in a flour batter that includes sparkling water, the carbonation ensures a light, crispy, fried fish. The chips are simply freshly cut potatoes that are cooked twice, for a crisp exterior and fluffy interior. This also ensures both fish and chips are ready to serve and eat at the same time.

 

Fish & Chips

 

For the Fish

Ingredients:

Ingredients:

4x 6oz Forever Oceans Kahal (Cod, Haddock, Pollock)

Sea salt

Freshly ground black pepper

1 cup all purpose flour (plus 1 tablespoon for dusting)

1 teaspoon garlic powder

1 teaspoon paprika

1 egg

1 ⅓ cups sprinkling water

Oil (enough to cover the bottom of a saucepan with 3 to 4 inches of oil, heat to a temperature of 350’f to cook the chips (first cook) and fish, then increase to 400’f (second cook of chips).

 

For the chips:

1 ½ to 2lb potatoes, Yukon Gold (I like to leave the skin on) cut into ½ inch thick slices.

How to make:

 

Start with the chips, Place the sliced chips into a colander and rinse under cold running water. Drain thoroughly, then dry with paper towels. Heat oil to 350’f in a deep-fat fryer or large deep saucepan. Cook the chips a few handfuls at a time in the hot oil for about 3 minutes. Once the chips are slightly cooked, remove from the oil and drain on dish paper.

For the fish, Season each portion of fish with salt and pepper. Take a medium size bowl and add all the dry ingredients, then take a jug and add the egg and water, whisk until incorporated, then slowly pour the liquid into the dry ingredients. Whisk as you pour, until you have a smooth batter.

Check that the oil is at 350’F. Lightly dust each portion of fish with the remaining flour. Then dip each portion of fish into the batter, until well coated. Carefully lower each portion into the hot oil and cook for 6 to 8 minutes or until crisp and golden brown. Carefully remove each portion of fried fish from the oil and place on dishpaper to drain.

Heat the oil to 400’f, then cook the chips (for the second time) until golden brown and crisp, or about 5 minutes. Remove from the oil and drain, season with salt, serve immediately with the hot fish accompanied by your favorite condiment. In my house, that means malt vinegar! 

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Original recipe:

Mark William Allison

Corporate Executive Chef at Forever Oceans