On the 27th is National Fish and Chips Day! A day that commemorates this fundamental meal of the working class throughout the United Kingdom and beyond.
To celebrate we share this delicious and easy to make recipe. This recipe is best using Haddock because it has a slight sweetness that pairs well with the buttery flavour of the batter. If preferred you can also use cod or pollock instead which will also make an amazing meal!
We recommend seasoning the fish before cooking as this will help the fish to stay nice and firm meaning the batter will stay crispy.
- 200g all-purpose flour
- 15g fresh yeast
- 200ml ginger ale
- Cayenne pepper
- Freshly ground pepper
- Freshly ground coarse salt
- Vegetable oil, for deep frying
- 4 x 200g haddock, cod or pollock fillet, skin on, pin boned and trimmed
- 30 min
- 30-40 min
1. Season the fish with salt and cayenne pepper and put it in the fridge for at least 10 minutes or overnight for an even better result.
2. For the batter, sieve the flour, add a teaspoon of cayenne pepper, mix well and then season the flour with salt and pepper.
3. Combine the flour and yeast in a bowl.
4. Pour the ginger ale into the flour mix, gently and whisk briefly. Set aside to ferment for about 30 minutes.
5. The batter will be ready to use when the mixture starts to bubble.
6. In the meantime, heat the vegetable oil in a deep aluminium frying pan.
7. Dip the fish in the batter to coat, let some of it drip off, and then lower into the hot oil using a slotted spoon.
8. Cook the fish for 5 to 6 minutes, making sure the oil stays at 200c and turning the fish over halfway through so it is golden.
9. Lift it out with a slotted spoon, and drain on kitchen paper. Check that the oil is back up to 200oC, then repeat with the remaining fish.
10. Once the batter is nice and crispy it is ready to be removed from the oil.
Serve with chips and lemon wedges.